Pina Colada Cheesecake Cups (with cottage cheese)
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.
Servings 4 servings
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)
Instructions
- In a food processor add in cottage cheese, greek yogurt, pineapple juice, maple syrup and coconut.
- Process for only 10 seconds! You don’t want a watery texture.
- Mix in the pineapple chunks and set aside.
- Crush the sweet thins in a ziplock baggie, and then add them to a small mason jar.
- 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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