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Pina Colada Cheesecake Cups

Pina colada Cheesecake Cups are a super easy no bake dessert that doesn’t involve any cream cheese or sour cream. I give my cups that yummy cheesecake flavor with cottage cheese and Greek yogurt to keep things lighter, plus pineapple and coconut for a fun, tropical twist.
two pina colada cheescake jars on a board with a pineapple in the back.

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Why You’ll Love This Recipe

  • All of the beauty of cheesecake — in a cup: I make these Pina Colada Cheesecake Cups in small glass mason jars instead of a springform pan — making them perfectly sized for individual portions.
  • Creamy without overdoing it: I love using Greek yogurt and cottage cheese instead of heavier cream cheese and sour cream. You’ll still get that nice, creamy texture you love, just a tad lighter.
  • High protein: Another reason why I like cottage cheese and Greek yogurt here is that they’re both packed with protein. That means these cheesecake cups will satisfy your sweet tooth, and fill you up without weighing you down.
  • Super easy no bake dessert: No need to even go near your oven to make these guys. Just assemble and enjoy.
all the ingredients you need to make these pineapple cheesecake jars

Ingredients and Substitutions

These are the main ingredients and substitutions for mini Pina Colada Cheesecake Cups. Scroll down to the recipe card for a full list of ingredients and instructions.

Cottage Cheese: Packed with protein and relatively neutral-tasting, cottage cheese will give you a creamy base for your no bake cheesecake cups while keeping things on the lighter side. I like good culture best.

Greek Yogurt: The same goes for Greek yogurt — it’s full of protein and adds the signature tang you would get from cream cheese. I usually use plain from Greek Gods Yogurt

Coconut: I like unsweetened shredded coconut here. It adds that quintessential pina colada flavor, plus I love the contrast it brings to the overall texture.

Pineapple: You’ll need finely chopped pineapple as well as some pineapple juice.

Crackers: For the “crust.” I like Sweet Thins from Simple Mills or graham crackers.

How to Make Pina Colada Cheesecake Cups

Make the cheesecake layer

Add the cottage cheese, Greek yogurt, pineapple juice, maple syrup, and coconut to a food processor and process for 10 seconds — don’t over-process or you’ll get a watery texture!

Add the pineapple chunks

Transfer the cheesecake filling to a separate bowl, then mix in the pineapple chunks until well combined.

pineapple chunks added to the mixture

Crush the crackers for the crust

Place the crackers of your choice in a Ziploc bag and crust until they become very fine. 

graham cracker crumbs added to the jars

Assemble the no bake cheesecake cups

Add the crust to the bottom of each small mason jar, top with the cheesecake mixture, then garnish with whipped cream, toasted coconut, and a maraschino cherry. Enjoy!

Tips and Tricks

  • Go easy when pulsing: I already mentioned this, but it’s so important that it bears repeating! Only pulse the cottage cheese and Greek yogurt mixture for about 10 seconds. Any more, and you’ll end up with an overly liquidy dessert.
  • Adjust the sweetness to your preference: I use a bit of maple syrup as a sweetener for my mini pina colada cheesecake recipe. I suggest starting with 2 tablespoons, then taste the filling before adding more.
  • Toast the coconut for more nutty flavor: You’ll notice I add toasted coconut as a topping — you can also toast the shreds you add directly into the cheesecake mixture if you want! Toasting highlights the natural flavors in coconut, and it will also add an even more contrasting texture to the overall dish.

How to Serve and Store No Bake Cheesecake Cups

Serve your cheesecake cups as soon as they’re ready, or wait until they’ve had time to set a little bit in the fridge. 

I usually only make as many as I need — they come together so easily and quickly that it’s a no-brainer for me. If you do have leftovers, store them covered in the fridge. They’ll keep for about 2-3 days, but keep in mind the crust layer may start to soften over time.

an overhead shot of the cheesecake jars

Taste and Texture

These cheesecake cups taste like a pina colada in cheesecake form! Okay, they don’t taste exactly like your favorite tropical cocktail because there isn’t any rum. But the coconut and pineapple do a great job of imparting a similar flavor.

I find the texture to be a lot lighter than traditional cheesecake recipes, thanks to the yogurt and cottage cheese. The shredded coconut also adds a nice contrast, as do the pineapple chunks.

a spoon scooping the cheesecake filling out.

Frequently Asked Questions

Can I substitute the cottage cheese for something else?

Cottage cheese is a key ingredient in my pina colada cheesecake recipe, but you could try using ricotta instead. The texture won’t be exactly the same, but it’s the best substitute I can think of!

Do I have to use mason jars?

I like using mason jars for my cheesecake cups as I always have a bunch on hand! If you don’t, any small container will work well. 

Can I use a different sweetener besides maple syrup?

Yes! If you don’t like maple syrup or don’t have any at home, you can use honey, agave nectar, or your favorite sweetener. Even granulated or powdered sugar would work — it all depends on your preferences.

Other Recipes You May Like:

If you make these Pina Colada Cheesecake Cups, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!

Pina Colada Cheesecake Cups

Pina colada Cheesecake Cups are a super easy no bake dessert that doesn’t involve any cream cheese or sour cream. I give my cups that yummy cheesecake flavor with cottage cheese and Greek yogurt to keep things lighter, plus pineapple and coconut for a fun, tropical twist.
5 based on 1 reviews
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
5 minutes
TOTAL TIME:
10 minutes
Author - Hannah

Ingredients

  • 1 1/4 cup cottage cheese, I like Good Culture
  • 1/3 cup plain Greek yogurt, I like Greek Gods
  • 1/3 cup unsweetened shredded coconut
  • 1/4 cup pineapple, finely chopped
  • 2 tbsp pineapple juice
  • 2-3 tbsp maple syrup
  • 1/2 cup sweet thins from Simple Mills, or crushed graham crackers

SCALE:

1X

YIELDS:

4 servings

Directions

  1. In a food processor add in cottage cheese, greek yogurt, pineapple juice, maple syrup and coconut. 
  2. Process for only 10 seconds! You don’t want a watery texture. 
  3. Mix in the pineapple chunks and set aside. 
  4. Crush the sweet thins in a ziplock baggie, and then add them to a small mason jar. 
  5. Add on the cheesecake mixture and then top with whipped cream, toasted coconut and a cherry! ENJOY!!!

Notes

  • Go easy when pulsing: I already mentioned this, but it’s so important that it bears repeating! Only pulse the cottage cheese and Greek yogurt mixture for about 10 seconds. Any more, and you’ll end up with an overly liquidy dessert.
  • Adjust the sweetness to your preference: I use a bit of maple syrup as a sweetener for my mini pina colada cheesecake recipe. I suggest starting with 2 tablespoons, then taste the filling before adding more.
  • Toast the coconut for more nutty flavor: You’ll notice I add toasted coconut as a topping — you can also toast the shreds you add directly into the cheesecake mixture if you want! Toasting highlights the natural flavors in coconut, and it will also add an even more contrasting texture to the overall dish.

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Leave A Comment And Rate This Recipe!

Rating:

Hi! Love your recipes! Have you considered adding nutrition information?

Hi Cindi! I’m so glad you’re enjoying them! I do not have macros on my website at all- reason being is my page is to hopefully inspire those to learn how to enjoy food without the numbers. 
however I understand some need to know for their own health reasons! There are tons of free macro calculators on google like MyFitness Pal which takes just a few minutes to plug in the ingredients in servings to determine. I hope that helps!