Pina Colada Cheesecake Jars
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Pina Colada Cheesecake Jars are a creamy, refreshing, and easy-to-make tropical treat. Beat the summer heat with this delicious dessert!
As summer rolls in, what better way to celebrate than by enjoying a unique dessert that everyone will love?
These homemade cheesecake jars are perfect for entertaining and impressing friends and family and make for a quick, refreshing treat during hot days. If you’re craving a tropical, indulgent dessert, give these Pina Colada Cheesecake Jars a try!
Why You’ll Love This Recipe
- Summer is the perfect time for indulging in unique desserts
- Homemade pina colada cheesecake jars are easy and quick to prepare
- They impress guests and make for a perfect refreshing treat
- Ideal for the hot summer season
- A tropical and indulgent dessert option
Makes 6 half-pint jars
Prep time: 20 minutes
Chill time: 4 hours
Pineapple Coconut Cheesecake Jar Ingredients
- Graham cracker crumbs
- Brown sugar
- Butter melted
- Heavy whipping cream
- Cream cheese softened
- Sugar
- Sour cream
- Coconut extract
- Pineapple tidbits drained
- Sweetened coconut flakes, divided
- Maraschino cherries for topping, optional
Pro Tip: If you want to add a little extra kick to your muffins, try adding a pinch of cayenne pepper to the dry mix. It will give your muffins a subtle and spicy flavor.
How to Make Creamy, Silky, Coconut Pineapple Cheesecake
- Mix the graham cracker crust with brown sugar and butter and divide it into individual jars. Set the jars aside and start working on the cheesecake mixture.
- In a medium bowl, beat the heavy whipping cream on high for four to five minutes until stiff peaks form. Then set it aside.
- In a separate mixing bowl, combine the cream cheese, sugar, sour cream, and coconut extract until smooth and creamy.
- Fold in the whipped cream until just combined.
- Add one cup of pineapple tidbits and 1/2 cup of sweetened coconut flakes. Fold in until well mixed.
- Spoon the mixture into the jars over the top of the crust.
- Place in the refrigerator to chill for at least four hours.
- When ready to serve, cook 1/4 cup coconut in a skillet over medium-low heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.
- When the coconut is cool, remove the cheesecakes from the refrigerator and top with more pineapple tidbits, toasted coconut, and a maraschino cherry before serving.
Printable Recipe Card and Nutritional Values
Homemade Pina Colada Cheesecake Jars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup butter melted
- 1 ½ cups heavy whipping cream
- 2 8- ounce blocks of cream cheese softened
- 1/3 cup sugar
- 1/4 cup sour cream
- 1 teaspoon coconut extract
- 1 20- ounce can of pineapple tidbits drained
- 3/4 cup sweetened coconut flakes divided
- Maraschino cherries for topping optional
Instructions
- Stir together the graham cracker crumbs, brown sugar and butter. Press into the bottom of six half pint jars.
- In a medium bowl, beat the heavy whipping cream on high for four to five minutes, until stiff peaks form. Set aside.
- In a separate bowl, beat together the cream cheese, sugar, sour cream, and coconut extract until smooth and creamy.
- Fold in the whipped cream until just combined.
- Add one cup of pineapple tidbits and 1/2 cup of sweetened coconut flakes. Fold in until well mixed.
- Spoon the mixture into the jars over the top of the crust.
- Place in the refrigerator to chill for at least four hours.
- When ready to serve, place 1/4 cup coconut in a skillet and cook over medium low heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.
- When the coconut is cool, remove the cheesecakes from the refrigerator and top with more pineapple tidbits, toasted coconut, and a maraschino cherry before serving.
Notes
Nutrition
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