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Pina colada cheesecake cup topped with pineapple chunks, coconut flakes, and a cherry in a clear dessert cup

No-Bake Pina Colada Cheesecake Cups for Summer Parties – Creamy, Tropical, and Easy

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Prep Time 25 minutes
Cook Time 0 minutes
chilling Time 3 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American, Tropical
Servings 8 Cups

Ingredients
  

  • For the crust:
  • 1 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • For the cheesecake filling:
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup canned unsweetened coconut cream (well-stirred)
  • 1/2 cup crushed pineapple, well-drained (plus extra for topping)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon finely grated lime zest (optional but brightens flavor)
  • For the whipped topping:
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon coconut extract or vanilla extract
  • For garnish (optional but fun):
  • Toasted shredded coconut
  • Maraschino cherries or fresh cherries
  • Extra crushed pineapple
  • Lime wedges or thin slices for a pop of color
  • Serving: 8–10 small cups (5–7 ounce cups work well)

Instructions
 

  • Prep your cups. Set out 8–10 clear cups or small jars. Clear cups show off the layers and make portioning easy.
  • Make the crust. Stir graham crumbs, sugar, and salt in a bowl. Add melted butter and mix until evenly moistened and sandy.
  • Press the base. Spoon 2–3 tablespoons of crust into each cup. Press down firmly with the back of a spoon or a small tamper to form a tight layer. Chill while you make the filling.
  • Beat the cream cheese. In a large bowl, beat softened cream cheese with a hand mixer until completely smooth, about 2 minutes. Scrape the bowl so there are no lumps.
  • Add sweetness and flavor. Beat in powdered sugar and vanilla until combined. Mix in coconut cream, lime juice, and lime zest. The mixture should be creamy and thick.
  • Fold in pineapple. Pat the crushed pineapple dry with paper towels to avoid extra liquid. Gently fold it into the cheesecake mixture. Taste and adjust sweetness with a bit more powdered sugar if you like.
  • Whip the cream. In a cold bowl, whip heavy cream, powdered sugar, and coconut extract to medium peaks. Don’t overbeat.
  • Lighten the filling. Fold half of the whipped cream into the cheesecake mixture until smooth and airy. Reserve the remaining whipped cream for topping.
  • Fill the cups. Spoon or pipe the cheesecake filling over the chilled crusts, leaving space on top for whipped cream and garnish. Tap cups lightly to settle the filling.
  • Chill. Cover and refrigerate for at least 3 hours, or until set and cold. For a firmer set, chill 6 hours or overnight.
  • Finish and garnish. Right before serving, top each cup with a dollop of the reserved whipped cream. Add a sprinkle of toasted coconut, a spoon of crushed pineapple, and a cherry. A small lime wedge or slice makes it look extra sunny.