Piña Colada cheesecake cups
About the recipe
These Piña Colada cheesecake cups are creamy, tropical, and incredibly easy to make. Featuring a buttery biscuit base, fluffy cream cheese filling, sweet pineapple chunks, and coconut flavour in every bite, these individual dessert cups are perfect for summer parties, gatherings, or an easy make ahead treat.
Ingredients
For Base:
- 1½ cups Crushed marie biscuits (about 20)
- 6 tbsp Melted unsalted butter
For Filling:
- 200 g Cream cheese (softened)
- 250 ml Heavy cold whipping cream (36% fat)
- 60 g Powdered sugar
- 1/3 cup Desiccated coconut
- ½ cup pineapple chunks (drained if canned)
- 2–3 tbsp Pineapple juice (optional)
For Topping:
- Desiccated coconut
- Pineapple chunks
Instructions
- Crush the Marie biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Add the melted butter and mix until every crumb is evenly coated and the mixture resembles wet sand, which will help create a firm, buttery cheesecake base.
- Divide the biscuit mixture evenly between individual serving cups or dessert glasses. Press the crumbs down firmly using the back of a spoon or the bottom of a small glass to create a compact, even base. Refrigerate the cups while you prepare the cheesecake filling so the crust can firm up.
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until completely smooth, creamy, and free of lumps. This creates a rich and silky cheesecake filling.
- In a separate chilled bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the mixture. This keeps the cheesecake light, airy, and mousse-like.
- Fold in the desiccated coconut, pineapple chunks, and pineapple juice, if using. Mix gently until the fruit and coconut are evenly distributed throughout the filling while maintaining its light texture.
- Spoon or pipe the cheesecake filling over the chilled biscuit bases, dividing it evenly between the dessert cups. Smooth the tops with the back of a spoon or a small offset spatula for a neat finish.
- Refrigerate the cheesecake cups for at least 2–4 hours, or until the filling is fully set and well chilled. Chilling allows the flavours to develop while giving the cheesecake its perfect creamy consistency.
- Just before serving, garnish each cheesecake cup with extra desiccated coconut and fresh pineapple chunks for added texture, colour, and tropical flavour. Serve well chilled for the best taste and texture.
Tips & Tricks
Adjust Sweetness to Taste: Depending on your pineapple sweetness, you can slightly increase or reduce the powdered sugar.
Use Cold Cream for Better Whipping: Cold heavy cream whips faster and creates a lighter, fluffier cheesecake filling.
Drain Canned Pineapple Well: If using canned pineapple, drain thoroughly to avoid excess liquid making the filling loose.
FAQs
Can I make these cheesecake cups ahead of time? Yes. These no bake cheesecake cups are perfect for making ahead and can be refrigerated up to 24 hours in advance.
Can I use fresh pineapple instead of canned? Absolutely. Fresh pineapple works beautifully. Just chop it finely and avoid overly watery pieces.
Can I use whipped topping instead of heavy cream? Yes, although heavy cream gives a fresher flavour and richer texture. Stabilized whipped topping can also work.
How should I store leftovers? Store covered in the refrigerator for up to 3 days. Serve chilled for the best texture and flavour.
