These creamy, dreamy Piña Colada Cheesecakes are not only a no-bake dessert but also served in cute little mason jars. They are a fun, individually sized, no-bake dessert that tastes like a tropical paradise in a jar.
I love easy recipes that don’t skimp on flavor. This no-bake Piña Colada Cheesecake checks all those boxes and then some. This dessert is perfect for those sweltering summer days when the mere thought of turning on the oven makes you break into a sweat.
And the flavor has all the goodness of piña colada flavor, with pineapple and coconut combined with a rich and creamy cheesecake filling. It’s a way to take a tropical getaway without leaving the kitchen!
Depending on your audience, you can add a bit of rum flavor. If it’s a family affair with kids or folks who prefer to avoid alcohol, skip it; but if you’re serving a grown-up crowd, a dash of rum flavor adds some authentic island vibe!
In this post, I’ll walk you through the simple steps to create this heavenly dessert, explain why I like to make it in individual Mason jars, and share some tips and tricks to make the process as smooth as the cheesecake itself.
For exact amounts needed see the recipe card below
- Cream cheese: Use full-fat cream cheese for the creamiest and richest flavor.
- Pineapple: I recommend using canned crushed pineapple or pineapple tidbits. Just remember to drain it well to avoid a soggy cheesecake.
- Sweetened coconut flakes
- Graham crackers
- Brown sugar
- Unsalted butter
- Heavy whipping cream: Substitute whipped topping if you prefer.
- Granulated sugar
- Sour cream
- Coconut extract
🥣How to Make No-Bake Piña Colada Cheesecake
- Graham cracker crust: Crush the graham crackers in a food processor and melt the butter. Stir together the graham cracker crumbs, brown sugar, and butter. Press the crumb mixture into the bottom of six half-pint Mason jars.
- Whip the cream: Start by beating the heavy cream on high for 4-5 minutes until firm peaks form.
- Make the cheesecake filling: In a separate bowl, mix the softened cream cheese, white sugar, sour cream, and coconut extract until there are no lumps.
- Add the tropical flavor: Fold the whipped cream into the cream cheese mixture. Add 1 cup of pineapple and the coconut flakes.
- Assembling the cheesecakes: Spoon the Piña Colada filling into the mason jars, dividing it evenly among them. Smooth the tops with a spatula or the back of a spoon. Refrigerate for at least 4 hours.
When you’re ready to serve these no-bake Piña Colada cheesecakes, remove them from the fridge and garnish the chilled cheesecakes with a dollop of whipped cream and some extra tropical toppings. Here are my favorites.
- Crushed pineapple: Use the rest of the canned pineapple on top of your mini cheesecakes.
- Toasted coconut: Make the sweetened coconut even better by toasting it. Put it in a skillet on low heat and cook until golden brown and fragrant. Sprinkle over the cheesecakes.
- Maraschino cherry: A cherry on top adds a nice pop of color.
- Mini paper umbrellas: These add an extra tropical touch. My kids absolutely love these tiny umbrellas – they make them feel like they’re on vacation.
Mason Jars for Mini Cheesecakes
Using Mason jars makes it easy to create these cute and portable cheesecakes. Using 8-ounce jars makes fairly large individual servings. You can also use 4-ounce jars for a smaller serving size and a less calorie laden dessert. Or divide the cheesecake among ten 8-ounce jars and just don’t fill the jars all the way to the top!
Making cheesecake in mini jars makes it easy to share with friends and family. It is easy to add lids to the jars and stick them in a cooler to bring to a cookout or family gathering. If you want more Mason jar dessert ideas check out my blueberry lemon trifle or pomegranate cherry parfait.
💭How to Store
You can easily store this no-bake piña colada cheesecake in the mason jars you made them in. Cover the mason jars with lids before placing them in the fridge to keep your cheesecake as fresh as possible. The cheesecake will last for about 3-4 days in the refrigerator.
Be sure to check out the step by step instructions
- Use full-fat cream cheese for a creamy cheesecake filling.
- For a time-saving shortcut, substitute whipped topping like Cool Whip for the whipped cream.
- If you are making this no-bake cheesecake for a grown-up gathering, add some rum extract along with the coconut extract.
- When adding the filling, leave a little room at the top for pineapple, coconut, and cherry garnish and an Instagram-worthy photo.
- The chilling time is critical. Digging in right away is tempting, but patience is a virtue in no-bake desserts like this one. To let them set correctly, make sure to refrigerate your piña colada cheesecakes for at least 3-4 hours or even overnight.
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No Bake Piña Colada Cheesecake Recipe
- 12 graham crackers or 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar
- 1/3 cup butter melted
- 1 ½ cups heavy whipping cream or 8-ounce tub whipped topping
- 2 8-ounce blocks cream cheese softened
- 1/3 cup white sugar
- 1/4 cup sour cream
- 1 teaspoon coconut extract
- 1 cup pineapple tidbits drained
- 1/2 cup sweetened shredded coconut flakes
- 1 teaspoon rum extract
- Pineapple tidbits or fresh pineapple
- Sweetened coconut flakes
- Maraschino cherries
- Crush the graham crackers in a food processor and melt the butter.12 graham crackers, 1/3 cup butter
- Combine crushed graham crackers, melted butter, and sugar in a medium bowl. Mix until the consistency resembles wet sand.1/4 cup brown sugar
- Divide the graham cracker mixture evenly among 6 half-pint mason jars, pressing it firmly into the bottom to form a crust.
- If using whipped cream: In a mixing bowl, beat the heavy whipping cream on high for four to five minutes until stiff peaks form. Set aside.1 ½ cups heavy whipping cream
- In a separate bowl, beat the cream cheese, sugar, sour cream, and coconut extract on medium speed until smooth and creamy. Add the rum extract if you are using it.2 8-ounce blocks cream cheese, 1/3 cup white sugar, 1/4 cup sour cream, 1 teaspoon coconut extract, 1 teaspoon rum extract
- Fold in the whipped cream or whipped topping until just combined.1 ½ cups heavy whipping cream
- Add one cup of pineapple tidbits and the coconut flakes. Fold in until well mixed. Your cheesecake batter should be light, fluffy, and filled with tropical goodness.1 cup pineapple tidbits, 1/2 cup sweetened shredded coconut flakes
- Spoon the mixture into the jars over the top of the crust.
- Place in the refrigerator to chill for at least four hours.
- Serve the mini cheesecakes with more pineapple tidbits or fresh pineapple, coconut, and a maraschino cherry.Pineapple tidbits or fresh pineapple, Sweetened coconut flakes, Maraschino cherries
- Depending on who you are making this for, add 1 teaspoon of rum extract to the cheesecake filling to give these desserts even more piña colada flavor.
- Use a spoon to press the crust mixture into the Mason jars.
- You can also make these in 12 4-ounce Mason jars, or divide it between more 8-ounce jars to make a smaller serving size.
- Use full-fat cream cheese for the best texture.
- To toast shredded coconut to sprinkle on top: Place 1/4 cup coconut in a skillet and cook over medium heat. Stir constantly until the coconut is golden brown, then immediately remove from heat and transfer to a bowl to cool.
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Nutrition facts are estimates.