If you’re craving a creamy dessert that feels like a mini vacation but doesn’t require a springform pan or hours in the kitchen, these Pineapple Coconut Cheesecake Minis are for you. They’ve got a buttery graham cracker base, a silky coconut-infused cheesecake layer, and juicy bits of pineapple in every bite. They’re pretty enough for baby showers and holidays, but simple enough to throw together for a weeknight treat or backyard BBQ. One bite and you’ll get that bright, tropical flavor with a cozy cheesecake hug.
Just like our other easy no-bake desserts on TimesRecipes, these minis are all about big payoff for very little effort. There’s no baking the filling, no fussing with water baths, and the chill time works perfectly for make-ahead entertaining. You mix, assemble, chill, and you’re done. Grab your ingredients and get ready for a tray of tropical cheesecake bites that disappear fast.
What is Pineapple Coconut Cheesecake Minis?
Pineapple Coconut Cheesecake Minis are individual no-bake cheesecakes made in a muffin tin with a simple graham cracker crust and a creamy coconut cheesecake filling studded with crushed pineapple. Instead of one big cheesecake that needs slicing, you get little cupcake-style portions that are easy to serve, pack, and share. The flavor is all about that sweet-tangy pineapple and rich coconut, with just enough crunch from the graham cracker base. Think of them as cheesecake meets piña colada—only without the blender noise. Once you try these tropical bites, it’s hard to stop at just one.
Table of Contents
Why You’ll Love This
There’s a lot to love about these little cheesecakes. The filling is smooth, cool, and rich, with the coconut cream giving it a luxurious texture that still feels light. The pineapple adds gentle sweetness and brightness, and the toasted coconut on top adds crunch and a gorgeous golden finish. On a party table, they look like tiny bakery treats, but they’re secretly very low effort.
Compared to a traditional baked cheesecake that needs a long bake time, careful cooling, and hours of chilling, these minis are refreshingly simple. You don’t need a water bath, special pan, or advanced baking skills—just a mixer and a muffin tin. If you love fun, playful desserts like our Mountain Dew Cheesecake or Baja Blast Pie, these pineapple coconut minis will fit right into your rotation. Once you’ve tried them, you’ll want them on your regular dessert list.
How to Make Pineapple Coconut Cheesecake Minis
Quick Overview
These Pineapple Coconut Cheesecake Minis are surprisingly easy: you stir together a simple graham cracker crust, whip a quick coconut cheesecake filling, fold in crushed pineapple, then chill until firm. Prep takes about 30 minutes, and the fridge handles the rest of the work while you get on with your day. The result is a creamy, tropical dessert with a crunchy base that feels special enough for guests but simple enough for any night of the week.
Ingredients
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 1 cup crushed pineapple, drained very well
- 1 cup cream cheese, softened
- 1/2 cup coconut cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut, for topping
Step-by-Step
- Prep the pan: Line a 12-cup muffin tin with cupcake liners. If your kitchen is warm, pop the tin in the fridge while you mix the crust so the butter firms up quickly.
- Make the crust: In a medium bowl, stir together the crushed graham crackers and melted butter until all the crumbs look evenly moistened and clump when pressed. Divide the mixture between the liners and press firmly into an even base.
- Mix the filling: In a separate bowl, beat the softened cream cheese with the coconut cream, powdered sugar, and vanilla extract until the mixture is completely smooth and creamy, with no lumps.
- Fold in the pineapple: Add the very well-drained crushed pineapple to the bowl and gently fold it through the cheesecake mixture so the fruit is evenly dispersed without breaking it up too much.
- Fill and chill: Spoon the filling over the prepared crusts, dividing it evenly between the cups and smoothing the tops. Refrigerate for at least 2 hours, or until the minis feel firm and set in the center.
- Garnish and serve: Just before serving, sprinkle the tops with shredded coconut. If you like, add a small spoonful of pineapple or a cherry to each mini, then serve them well-chilled.
What to Serve Pineapple Coconut Cheesecake Minis With
These minis are rich and creamy, so they pair beautifully with light, bright sides. Try them after a simple grilled chicken dinner, alongside a fresh fruit salad with mango and berries, or with a glass of iced tea or lemonade. For holiday spreads and potlucks, they sit perfectly next to comfort-food favorites like green bean casserole or sweet potato casserole for a fun mix of cozy and tropical on the same table.
Top Tips for Perfecting
A few small details make these Pineapple Coconut Cheesecake Minis turn out just right:
- Drain the pineapple: Press out as much liquid as you can so the filling sets firm instead of turning loose or watery.
- Soften the cream cheese: Let it sit at room temperature before mixing so it beats smooth and doesn’t stay lumpy.
- Press the crust firmly: Use the bottom of a small glass to compact the crumbs; this keeps the crust from crumbling when you unwrap the liners.
- Chill long enough: Give the minis plenty of fridge time—overnight is ideal—so the texture is creamy, sliceable, and easy to serve.
Storing and Reheating Tips
Leftover Pineapple Coconut Cheesecake Minis keep well, which makes them great for planning ahead. Store them in a single layer in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze the minis on a tray until firm, then wrap them individually and place in a freezer bag for up to 2 months. When you’re ready to enjoy them again, thaw in the fridge overnight and serve chilled—no reheating needed.
For more on safe fridge and freezer times for desserts, see the official cold storage charts at FoodSafety.gov.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can. Just chop it very finely and squeeze out as much juice as possible so the filling doesn’t get too wet.
Can I make these gluten-free?
Absolutely. Swap the regular graham crackers for your favorite gluten-free graham-style cookies and build the crust the same way.
Can I make them dairy-free?
Use a plant-based cream cheese and canned coconut cream, and double-check that your graham crackers are dairy-free; they’ll still be creamy and delicious.
Can I make these ahead of time?
Yes. In fact, they’re best when made at least a few hours ahead, and you can comfortably assemble them a day before serving.
What if my minis don’t set firmly?
They may just need more chill time. If they’re still soft after several hours, check that the pineapple was well-drained and give them additional time in the fridge.
Conclusion
Pineapple Coconut Cheesecake Minis deliver everything you love about cheesecake in a cute, no-fuss package: a buttery graham cracker base, creamy coconut filling, and sweet bits of pineapple under a sprinkle of coconut. They’re simple to make, easy to serve, and feel special enough for holidays, potlucks, and parties while still fitting right into a casual weeknight dessert. So why wait? Grab your ingredients, whip up a batch, and enjoy a little taste of the tropics anytime you need it. Happy baking!
Pineapple Coconut Cheesecake Minis
Equipment
- 12-cup muffin tin
- cupcake liners
- Mixing bowls
- hand mixer or stand mixer
- Rubber spatula
- Measuring Cups and Spoons
Ingredients
Crust
- 1 cup graham cracker crumbs finely crushed
- 0.25 cup unsalted butter melted
- 1 pinch fine sea salt
Cheesecake Filling
- 8 oz cream cheese full-fat brick, softened
- 0.5 cup coconut cream thick cream from a can of coconut milk
- 0.25 cup powdered sugar sifted
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple canned, drained very well
Topping
- 0.5 cup shredded coconut lightly toasted, for topping
- extra crushed pineapple or cherries optional, for garnish
Instructions
- 1. Prep the pan: Line a 12-cup muffin tin with cupcake liners. Set the pan aside. If your kitchen is very warm, you can chill the empty pan in the fridge while you prepare the crust to help it set more quickly.
- 2. Make the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and a pinch of fine sea salt. Stir until all the crumbs look evenly moistened and the mixture holds together when pressed between your fingers. Divide the mixture evenly among the 12 liners and press firmly into an even base using the bottom of a small glass or measuring cup.
- 3. Drain the pineapple: Place the crushed pineapple in a fine-mesh strainer set over a bowl and press firmly with a spoon to remove as much liquid as possible. You can also gently squeeze it in a clean kitchen towel. The drier the pineapple, the better the minis will set.
- 4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric hand mixer or stand mixer until smooth and fluffy, about 1 to 2 minutes. Add the coconut cream, powdered sugar, and vanilla extract. Beat again until the mixture is completely smooth, creamy, and slightly thickened, scraping down the sides of the bowl as needed.
- 5. Fold in the pineapple: Add the well-drained crushed pineapple to the cream cheese mixture. Use a rubber spatula to fold it in gently until the fruit is evenly distributed throughout the filling without overmixing.
- 6. Fill the cups and chill: Spoon the cheesecake filling over the prepared crusts, dividing it evenly between the 12 liners. Smooth the tops with a spatula and tap the pan gently on the counter to release any air bubbles. Refrigerate the minis for at least 2 hours, or until they feel firm and set in the center. For the best texture and flavor, chill them for several hours or overnight.
- 7. Garnish and serve: Just before serving, remove the liners from the muffin tin. Sprinkle the tops of the Pineapple Coconut Cheesecake Minis with toasted shredded coconut and add a small spoonful of crushed pineapple or a cherry to each one if you like. Serve well chilled and enjoy.