Pina Colada Cheesecake Recipe
Escape to a tropical paradise with every bite of these luscious Pina Colada Cheesecake cups! Inspired by the classic cocktail, this Pina colada cheesecake recipe combines the tangy sweetness of pineapple, the rich smoothness of cream cheese, and a hint of coconut to transport your taste buds to a sun-soaked beach.
Piña Colada Cheesecake Mason Jars are a tropical-inspired, no-bake dessert that captures the essence of the classic cocktail. These individual treats feature a buttery graham cracker crust, a creamy filling of whipping cream, cream cheese, coconut extract and sweet crushed pineapple, and a topping of toasted coconut flakes, pineapple chunks and a maraschino cherry. Perfectly portable and chilled to perfection, they’re a refreshing, crowd-pleasing dessert for summer gatherings or any occasion.
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Creamy cheesecake, bursting with sweet pineapple and a hint of coconut that will whisk you straight to a tropical shore. The buttery graham cracker crust adds a perfect crunch, while the toasted coconut topping crunches delightfully, tying it all together. Each bite is a mini escape, cool and refreshing. These little jars aren’t just dessert—they are pure, tropical bliss in every bite.
Pina Colada Cheesecake Recipe:
Ingredients:
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup butter, melted
- 1 ½ cups heavy whipping cream
- 2- 8 ounce blocks cream cheese, softened
- ⅓ cup sugar
- ¼ cup sour cream
- 1 teaspoon coconut extract
- 1- 20 ounce can pineapple tidbits, drained
- ¾ cup sweetened coconut flakes, divided
- Maraschino cherries for topping, optional
Equipment Needed:
- Mason Jars
- Mixing Bowls
- Mixer
How to Make Pina Colada Cheesecake Dessert Cups:
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter, stirring until everything is evenly mixed.
- Evenly distribute the graham cracker mixture into 6 mason jars. Use the back of a spoon (or the bottom of a small glass/measuring cup) to press it down firmly and evenly across the bottom of each jar.
- Using a medium bowl and an electric mixer on high speed, beat the heavy whipping cream for 4–5 minutes until it holds stiff peaks (the peaks should stand straight up when you lift the beaters).
- Set it aside for now.
- In another bowl, use your mixer to beat the cream cheese, sugar, sour cream, and coconut extract until silky-smooth with no lumps remaining—about 2–3 minutes on medium speed.
- Add 1 cup pineapple tidbits and ½ cup sweetened coconut flakes to the creamy cheesecake mixture.
- Fold them in carefully with a spatula so you keep that light, fluffy texture—no heavy stirring!
- Spoon the pina colada cheesecake mixture evenly into the 6 jars, layering it gently over the prepared crust in each.
- Place the jars in the refrigerator and chill for at least 4 hours (or longer for firmer results).
- When you’re ready to serve, add ¼ cup coconut flakes to a dry skillet over medium-low heat.
- Stir constantly for 3–5 minutes until it turns a beautiful golden brown—watch closely so it doesn’t burn!
- Remove from the heat right away and pour into a bowl to cool completely.
- Once the toasted coconut has cooled, take the cheesecake jars out of the fridge.
- Top each one with extra pineapple tidbits, a generous sprinkle of toasted coconut, and a maraschino cherry.
- Serve and enjoy!
There you have it—your very own mini tropical escapes in a jar! These no-bake Pina Colada Cheesecake cups are bursting with pineapple sweetness, creamy coconut vibes, and that irresistible cocktail-inspired bliss, all without turning on the oven. Whether you’re hosting a summer gathering, treating yourself on a hot day, or just dreaming of the beach, one spoonful will transport you straight to paradise. Give them a try, snap a pic, and tag me—I can’t wait to see your gorgeous creations!
Other Mason Jar Recipes:
🥣 Recipe
Equipment
- 6 Half Pint Mason Jars
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅓ cup butter melted
- 1 ½ cups heavy whipping cream
- 2 8 ounce blocks cream cheese softened
- ⅓ cup sugar
- ¼ cup sour cream
- 1 teaspoon coconut extract
- 1 20 ounce can pineapple tidbits drained
- ¾ cup sweetened coconut flakes divided
- Maraschino cherries for topping optional
Instructions
- In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter, stirring until everything is evenly mixed.
- Evenly distribute the graham cracker mixture into 6 mason jars. Use the back of a spoon (or the bottom of a small glass/measuring cup) to press it down firmly and evenly across the bottom of each jar.
- Using a medium bowl and an electric mixer on high speed, beat the heavy whipping cream for 4–5 minutes until it holds stiff peaks (the peaks should stand straight up when you lift the beaters). Set it aside for now.
- In another bowl, use your mixer to beat the cream cheese, sugar, sour cream, and coconut extract until silky-smooth with no lumps remaining—about 2–3 minutes on medium speed.
- Add 1 cup pineapple tidbits and ½ cup sweetened coconut flakes to the creamy cheesecake mixture.Fold them in carefully with a spatula so you keep that light, fluffy texture—no heavy stirring!
- Spoon the pina colada cheesecake mixture evenly into the 6 jars, layering it gently over the prepared crust in each.Place the jars in the refrigerator and chill for at least 4 hours (or longer for firmer results).
- When you’re ready to serve, add ¼ cup coconut flakes to a dry skillet over medium-low heat.
- Stir constantly for 3–5 minutes until it turns a beautiful golden brown—watch closely so it doesn’t burn!Remove from the heat right away and pour into a bowl to cool completely.
- Once the toasted coconut has cooled, take the cheesecake jars out of the fridge.
- Top each one with extra pineapple tidbits, a generous sprinkle of toasted coconut, and a maraschino cherry. Serve and enjoy!
Nutrition
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