Pineapple Coconut Cheesecake Jars Recipe
Introduction
These Pineapple Coconut Cheesecake Jars are a delightful tropical treat, perfect for individual servings. Creamy cheesecake layered with crunchy graham crust and sweet pineapple topping makes for an irresistible dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp sugar (optional)
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla
- ½ cup sweetened shredded coconut
- 1 ½ cups crushed pineapple (drained well)
- 2 tbsp sugar or honey
- 1 tbsp cornstarch
- 1 tbsp water
- Splash of pineapple juice (from can)
- Toasted coconut flakes (for garnish)
- Extra pineapple chunks (for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Step 1: Mix graham cracker crumbs, melted butter, and sugar until combined. Spoon about 2–3 tablespoons into the bottom of each jar and lightly press down to form the crust layer.
- Step 2: Beat the softened cream cheese until smooth. In a separate bowl, whip heavy cream with powdered sugar to stiff peaks. Gently fold the whipped cream into the cream cheese, add vanilla and shredded coconut, and mix until thick and fluffy.
- Step 3: In a small pan, combine the drained crushed pineapple, sugar or honey, and a splash of pineapple juice. Mix cornstarch with water until smooth, then stir into the pineapple mixture. Cook over medium heat, stirring constantly, until thick and glossy, about 2–3 minutes. Let it cool completely.
- Step 4: Assemble the jars by layering crust first, then a thick layer of coconut cheesecake, followed by the pineapple topping. Repeat the layering if using larger jars.
- Step 5: Garnish each jar with toasted coconut flakes, extra pineapple chunks, and whipped cream if desired. Serve chilled.
Tips & Variations
- For a dairy-free option, substitute cream cheese and heavy cream with coconut-based alternatives.
- If you prefer less sweetness, reduce the powdered sugar in the cheesecake filling or the sugar in the pineapple topping.
- Try adding a splash of rum to the pineapple layer for an adult twist.
- Make ahead and refrigerate for up to 2 days to let flavors meld nicely.
Storage
Store the cheesecake jars covered in the refrigerator for up to 3 days. Keep the garnishes separate until ready to serve if you want to maintain their texture. When reheating, it’s best to enjoy these chilled or at room temperature as they are no-bake desserts.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pineapple instead of canned?
Yes, fresh pineapple can be used but make sure to drain it well and cook the topping a bit longer if it contains more liquid to achieve the right consistency.
Can I prepare these jars in advance?
Absolutely. These cheesecake jars are great for making a day ahead as the flavors blend beautifully overnight. Just add fresh garnishes right before serving.
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Pineapple Coconut Cheesecake Jars Recipe
- Total Time: 25 minutes plus chilling time
- Yield: 6 jars 1x
- Diet: Vegetarian
Description
These Pineapple Coconut Cheesecake Jars are a refreshing no-bake dessert perfect for parties or a sweet treat. Featuring a graham cracker crust, a luscious coconut-infused cheesecake layer, and a tangy pineapple topping, each jar offers a delightful balance of creamy, crunchy, and fruity flavors. Easy to assemble and beautifully layered, they make an impressive and convenient dessert option.
Ingredients
Crust Layer
- 1 ½ cups graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp sugar (optional)
Cheesecake Layer
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut
Pineapple Layer
- 1 ½ cups crushed pineapple, drained well
- 2 tbsp sugar or honey
- 1 tbsp cornstarch
- 1 tbsp water
- Splash of pineapple juice (from can)
Garnish
- Toasted coconut flakes
- Extra pineapple chunks
- Whipped cream (optional)
Instructions
- Make the crust: In a bowl, mix together graham cracker crumbs, melted butter, and sugar (if using) until combined. Spoon 2 to 3 tablespoons of the mixture into the bottom of each jar and press down lightly to form an even crust layer.
- Make the cheesecake filling: Beat the softened cream cheese until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese to keep the mixture light and fluffy. Stir in the shredded coconut evenly to create a thick and fluffy cheesecake layer.
- Make the pineapple topping: In a small saucepan, combine the drained crushed pineapple, sugar or honey, and a splash of pineapple juice. In a small bowl, mix cornstarch with water until dissolved, then stir this slurry into the pineapple mixture. Cook over medium heat, stirring continuously for about 2 to 3 minutes, until the mixture thickens and becomes glossy. Remove from heat and allow to cool completely.
- Layer the jars: Start with the crust layer in each jar, then add a thick layer of the coconut cheesecake filling. Spoon a generous amount of the cooled pineapple topping over the cheesecake layer. For larger jars, repeat the layering process if desired.
- Garnish: Top each jar with toasted coconut flakes, extra pineapple chunks, and whipped cream if using. Chill the jars before serving for best flavor and texture.
Notes
- Make sure to drain the crushed pineapple very well to prevent the topping from becoming too watery.
- You can prepare these jars a day ahead and keep them refrigerated to enhance the flavors.
- For a dairy-free option, substitute cream cheese and heavy cream with coconut-based alternatives.
- Adjust sweetness by using honey or sugar according to your preference.
- Toast coconut flakes in a dry skillet over medium heat until golden for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pineapple coconut cheesecake, no-bake cheesecake jars, individual cheesecake desserts, tropical cheesecake, graham cracker crust dessert
