Piña Colada Cheesecake Bites

Table of Contents

Description

These Piña Colada Cheesecake Bites are a tropical twist on classic cheesecake, blending the rich, creamy texture of cheesecake with the refreshing flavors of pineapple and coconut. A buttery graham cracker crust supports a luscious coconut-infused cheesecake filling, topped with a pineapple-coconut garnish. Perfect for summer gatherings or as a mini tropical escape!

Ingredients

For the Crust:

1 cup graham cracker crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
½ tsp vanilla extract
¼ cup canned crushed pineapple, drained
2 tbsp coconut cream (or full-fat coconut milk)

For the Topping:

¼ cup shredded coconut, toasted
¼ cup canned crushed pineapple, drained
2 tbsp honey or light corn syrup

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C). Line a mini muffin tin with cupcake liners.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press about 1 teaspoon of the mixture into each liner.
Bake for 5 minutes, then let cool.

Step 2: Make the Cheesecake Filling

In a mixing bowl, beat cream cheese and sugar until smooth.
Add egg and vanilla, mixing until just combined.
Fold in crushed pineapple and coconut cream.
Spoon the mixture over the crust, filling each liner about ¾ full.

Step 3: Bake and Chill

Bake for 12-15 minutes, until the centers are set.
Let cool at room temperature for 10 minutes, then refrigerate for at least 2 hours.

Step 4: Prepare the Topping and Serve

In a small pan, toast shredded coconut over medium heat until golden.
In a bowl, mix pineapple and honey.
Top each cheesecake bite with a small spoonful of pineapple mixture and sprinkle with toasted coconut.

Enjoy these tropical cheesecake bites chilled!

Notes & Tips

✅ Draining the pineapple is essential to prevent excess moisture from ruining the texture.
✅ Coconut cream vs. milk: Coconut cream gives a richer texture, but full-fat coconut milk works too.
✅ For extra flavor, add a splash of rum extract to mimic the full piña colada experience.
✅ Storage: Keep refrigerated for up to 5 days or freeze for up to 2 months.

Servings

This recipe makes 12 mini cheesecake bites.

Nutritional Information (Per Bite)

Calories: ~120
Carbs: 12g
Protein: 2g
Fat: 7g
Sugar: 8g
Fiber: 1g

Health Benefits

🥥 Coconut contains healthy fats that may support brain function.
🍍 Pineapple is rich in vitamin C and bromelain, aiding digestion.
🧀 Cream cheese provides a good source of calcium and protein.

Q&A

Q: Can I make these without eggs?
A: Yes! Replace the egg with 2 tbsp Greek yogurt or 1 tbsp cornstarch mixed with 2 tbsp water.

Q: Can I make a full-size cheesecake instead of bites?
A: Absolutely! Use an 8-inch pan, increase baking time to 30-35 minutes, and let it cool before refrigerating.

Q: Can I use fresh pineapple instead of canned?
A: Yes, just make sure to finely chop and drain it well to remove excess juice.

Would you like a printable version or any modifications to this recipe? 😊