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

Scale

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