These Piña Colada Cheesecake Bites combine the tropical flavors of coconut and pineapple with the creamy richness of cheesecake, all in a bite-sized, no-bake form that's perfect for summer parties or a sweet treat any time!
Ingredients
1 cup graham cracker crumbs
2 tablespoons melted coconut oil
2 tablespoons sugar
8 oz cream cheese, softened
½ cup coconut milk (or coconut cream for a richer flavor)
½ cup crushed pineapple, drained
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup shredded coconut (for rolling)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, I combine the graham cracker crumbs, melted coconut oil, and sugar. I stir everything together until well mixed.
I press the graham cracker mixture into the bottom of a mini muffin tin or silicone mold to create a crust for each cheesecake bite.
In a separate bowl, I beat the softened cream cheese with coconut milk, crushed pineapple, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
I spoon the cheesecake mixture over the graham cracker crusts in each mold, filling them all the way to the top.
I refrigerate the bites for at least 3 hours or until they’re firm and set.
Once the bites are firm, I roll them in shredded coconut to coat the outside.
I serve them chilled and enjoy my tropical-inspired dessert!
Servings and Timing
Servings: 12 bites
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 3 hours 15 minutes
Calories: 140 kcal per bite
Variations
If I want to switch things up, here are a few variations I can try:
Add some rum extract: For that true Piña Colada flavor, I can add a drop of rum extract into the cheesecake filling.
Swap out the crust: Instead of graham cracker crumbs, I could use crushed shortbread cookies or vanilla wafer cookies for a different flavor base.
Coconut flakes: For an even more intense coconut flavor, I can use toasted coconut flakes instead of shredded coconut for rolling.
Other fruits: If I want to get creative, I can swap the pineapple for other tropical fruits like mango or passion fruit.
Storage/Reheating
These cheesecake bites are best stored in the refrigerator. I keep them in an airtight container to maintain their freshness, and they can stay good for up to 4 days. Since they’re no-bake, I don’t need to worry about reheating them—just enjoy them cold from the fridge.
FAQs
Can I use coconut cream instead of coconut milk?
Yes! Coconut cream will give the cheesecake bites a richer, creamier texture, making them even more indulgent. If I prefer a lighter version, coconut milk works perfectly.
How can I make these Piña Colada Cheesecake Bites gluten-free?
To make these bites gluten-free, I simply swap the graham cracker crumbs for a gluten-free graham cracker alternative or use ground almonds or gluten-free cookies for the crust.
Can I freeze Piña Colada Cheesecake Bites?
Yes, I can freeze these cheesecake bites for up to 2 months. I just need to place them in an airtight container or wrap them individually in plastic wrap, and they’ll be good to go. To serve, I let them thaw in the fridge for a few hours before enjoying.
Can I use fresh pineapple instead of canned?
Fresh pineapple can be used in place of canned, but I need to make sure to drain it well to avoid excess moisture. Canned pineapple works best because it’s already softened and prepped.
Can I add other toppings to these bites?
Absolutely! I can top the cheesecake bites with extra shredded coconut, a drizzle of caramel, or even a maraschino cherry for a little extra flair.
Conclusion
These Piña Colada Cheesecake Bites are the perfect tropical dessert when I want something sweet and refreshing without spending a lot of time in the kitchen. They're creamy, light, and packed with flavors that remind me of sunny beach days. Whether it's for a summer gathering or a casual treat, they’re sure to impress with their tropical goodness!
Recipe:
Piña Colada Cheesecake Bites
- Total Time: 3 hours 15 minutes
- Yield: 12 bites
- Diet: Vegetarian
Description
These Piña Colada Cheesecake Bites combine the tropical flavors of coconut and pineapple with the creamy richness of cheesecake, all in a bite-sized, no-bake form that's perfect for summer parties or a sweet treat any time!
Ingredients
1 cup graham cracker crumbs
2 tablespoons melted coconut oil
2 tablespoons sugar
8 oz cream cheese, softened
½ cup coconut milk (or coconut cream for a richer flavor)
½ cup crushed pineapple, drained
¼ cup powdered sugar
1 teaspoon vanilla extract
½ cup shredded coconut (for rolling)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted coconut oil, and sugar. Stir everything together until well mixed.
- Press the graham cracker mixture into the bottom of a mini muffin tin or silicone mold to create a crust for each cheesecake bite.
- In a separate bowl, beat the softened cream cheese with coconut milk, crushed pineapple, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
- Spoon the cheesecake mixture over the graham cracker crusts in each mold, filling them all the way to the top.
- Refrigerate the bites for at least 3 hours or until they’re firm and set.
- Once the bites are firm, roll them in shredded coconut to coat the outside.
- Serve chilled and enjoy the tropical-inspired dessert!
Notes
For a richer flavor, use coconut cream instead of coconut milk.
To make gluten-free, swap the graham cracker crumbs with gluten-free alternatives or ground almonds.
Store in an airtight container in the refrigerator for up to 4 days.
For variations, you can use toasted coconut flakes for rolling or add rum extract for a more authentic Piña Colada flavor.
Freezing is possible for up to 2 months—just make sure they are in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bite
- Calories: 140 kcal
- Sugar: 7g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
