Name: Tropical Pina Colada Cheesecake Cups Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 1 1/4 cup cottage cheese (Good Culture recommended); 1/3 cup plain Greek yogurt (Greek Gods recommended); 1/3 cup unsweetened shredded coconut; 2 tbsp pineapple juice; 2-3 tbsp maple syrup; 1/4 cup pineapple, finely chopped; 1/2 cup sweet thins from Simple Mills or crushed graham crackers; Whipped cream (quantity as desired); Toasted coconut (quantity as desired); Cherries (quantity as desired)

Imagine savoring a creamy cheesecake that's bursting with tropical vibes—pineapple and coconut with a refreshing twist. This Tropical Pina Colada Cheesecake Cups Recipe is exactly that: a light, no-bake dessert perfect for quick treats or impressing guests without fuss.

Two small glass jars sit side by side on a light wooden board placed on a white marbled surface. Each jar has three visible layers: a bottom crumbly light brown layer, a middle creamy pale yellow layer, and a top layer of white whipped cream sprinkled with crumbs. A bright red maraschino cherry and a small yellow paper umbrella with red and green floral designs decorate the whipped cream on each jar. To the left, a large whole pineapple with green and brown textured skin rests on the white marbled surface, while in the foreground, a white bowl holds bright red cherries. To the right of the jars, two golden spoons lay on the surface, and a small white bowl with light brown crumbs is partly visible. A soft white cloth is draped in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Tropical Pina Colada Cheesecake Cups Recipe
Top Tip
How to Serve Tropical Pina Colada Cheesecake Cups Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Tropical Pina Colada Cheesecake Cups Recipe

Why You'll Love This Recipe

I still can’t get over how creamy yet light these cheesecake cups feel—thanks to cottage cheese and Greek yogurt, it’s a healthier spin that never sacrifices flavor. Plus, they come together in just 10 minutes!

Easy and Quick: No baking required, ready in just 10 minutes—perfect when you’re short on time but craving something sweet.
Light and Creamy: Uses cottage cheese and Greek yogurt instead of heavy cream cheese for a healthier cheesecake texture.
Tropical Flavor: The combo of pineapple and coconut instantly whisks you away to island vibes.
Crispy Crunch: A thin, sweet crust gives just the right contrast to the creamy filling.

Ingredients & Why They Work

When you’re grabbing ingredients for these Tropical Pina Colada Cheesecake Cups, focus on quality for the best flavor and texture. Full-fat cottage cheese and Greek yogurt give you that rich creaminess, while fresh pineapple adds a juicy tropical punch.

Flat lay of a small mound of fresh white cottage cheese, a dollop of thick plain Greek yogurt on a white ceramic plate, a small white bowl filled with unsweetened shredded coconut, diced chunks of vibrant yellow pineapple neatly arranged on a white ceramic dish, a small white bowl containing golden pineapple juice, another small white bowl with amber-colored maple syrup, and a neat pile of golden crushed graham cracker crumbs on a plain white ceramic plate, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cottage Cheese: I recommend Good Culture for a smooth, creamy base that tastes fresh and wholesome.
Plain Greek Yogurt: Greek Gods is my go-to; it enhances creaminess without extra sweetness or tang.
Unsweetened Shredded Coconut: Adds tropical flavor and texture; toasting it lightly amps up the nuttiness.
Pineapple: Finely chopped for little bursts of juicy sweetness in every bite.
Pineapple Juice: Adds subtle tang and moisture to blend the cheesecake filling perfectly.
Maple Syrup: My natural sweetener of choice—easy to adjust according to how sweet you want it.
Sweet Thins (or Crushed Graham Crackers): Creates a light, crunchy crust that balances the creamy filling beautifully.
Whipped Cream: Optional topping to jazz up the presentation and add an airy finish.
Toasted Coconut: For garnish and an extra layer of flavor and crunch on top.
Cherries: Adds a classic pop of color and sweetness for garnish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Tropical Pina Colada Cheesecake Cups Recipe is how easy it is to tailor it to your tastes or dietary needs. Whether you're craving extra tropical flair or want to keep things simple and allergy-friendly, there are plenty of ways to make this dessert your own.

Variation: For an extra tropical punch, I sometimes fold in a bit of freshly grated lime zest— it brightens the cheesecake beautifully and pairs wonderfully with the pineapple and coconut flavors.
Dairy-Free Twist: Try swapping Greek yogurt for coconut yogurt and cottage cheese for a soft silken tofu blend to create a vegan-friendly version that stays just as creamy.
Gluten-Free Option: Instead of sweet thins or graham crackers, crushing gluten-free crackers keeps the crust crunchy and safe for gluten-free diets.
Seasonal Touch: When fresh pineapple is at its peak, use it instead of canned pineapple chunks for a juicier, fresher bite in your cheesecake cups.
Less Sweet: Adjust the maple syrup amount to your liking, especially if your pineapple is naturally very sweet, or substitute with honey or agave for a different flavor profile.

Step-by-Step: How I Make Tropical Pina Colada Cheesecake Cups Recipe

A clear glass bowl filled with a creamy white mixture topped with yellow pineapple chunks sits in the center on a white marbled surface. Surrounding it are small white bowls—one with a thick white cream, another with white crumbly cheese, and a small bowl with a golden liquid. A pineapple with brown textured skin is partially visible at the top left. A soft white cloth is spread out underneath the bowls, adding a gentle texture to the scene. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blend the Tropical Cheesecake Base

Start by adding 1 ¼ cup of cottage cheese, ⅓ cup plain Greek yogurt, 2 tablespoon pineapple juice, 2-3 tablespoon maple syrup, and ⅓ cup unsweetened shredded coconut into your food processor. Pulse for about 10 seconds—just enough to blend everything together while still keeping a touch of texture. This short processing time is key; you don’t want a watery, overly smooth mixture but something light and creamy with a bit of body.

Step 2: Fold in the Pineapple Pieces

Once your base is ready, gently fold in ¼ cup finely chopped pineapple. This adds delightful bursts of juicy sweetness, creating that signature tropical note we all love in a pina colada-inspired treat. Set your cheesecake mixture aside while you prepare the crust.

Step 3: Create the Crunchy Crust

Take ½ cup of sweet thins (or crushed graham crackers if you prefer) and place them in a ziplock bag. Crush them finely by rolling a rolling pin or pressing with a glass until you have nice, crumbly pieces. Divide these crumbs evenly into four small mason jars or dessert cups to form a thin, crunchy crust layer. This base gives you the satisfying crunch that contrasts perfectly with the creamy top.

Step 4: Assemble the Cheesecake Cups

Next, evenly spoon the tropical cheesecake mixture over each crust layer in the jars or cups. Don’t be shy—you want a generous layer that will showcase that luscious cottage cheese and coconut blend. This part is where your cups start to look like little tropical dreams!

Step 5: Top With Your Favorite Finishing Touches

For the finishing touch, dollop whipped cream on top of each cup, sprinkle with toasted coconut for a nutty, toasty flavor, and add a bright red cherry for that classic pina colada look. Toasting the shredded coconut in a dry skillet over medium heat for 2-3 minutes heightens the tropical aroma and adds an irresistible crunch.

Step 6: Serve or Chill

Your Tropical Pina Colada Cheesecake Cups are ready to be enjoyed immediately if you like them light and fresh. However, if you prefer a colder, firmer texture, pop them in the fridge for about 30 minutes before serving. Either way, these no-bake cups make for a quick, refreshing treat that’s perfect anytime you want a taste of the tropics without any fuss.

Top Tip

These tips will help you get the perfect texture and tropical flavor in your Tropical Pina Colada Cheesecake Cups Recipe every time—making your no-bake dessert irresistible!

Blend Just Right: I learned that processing the cottage cheese and Greek yogurt for only about 10 seconds is key—longer blending makes the mixture too watery, losing that delightful creamy yet slightly textured charm.
Toast the Coconut: Toasting shredded coconut in a dry skillet for 2-3 minutes adds a rich nuttiness and a lovely crunch that beautifully complements the tropical flavors.
Crust Crunch Matters: Crushing Simple Mills sweet thins or graham crackers finely but not powdery keeps a nice thin crunchy crust that holds up well under the creamy topping.
Sweetness Balance: Start with 2 tablespoons of maple syrup, then taste and add a little more if you like it sweeter; this way you avoid an overly sugary dessert.

How to Serve Tropical Pina Colada Cheesecake Cups Recipe

The image shows two small glass jars filled with a three-layer dessert on a wooden board. The bottom layer is light brown and crumbly, the middle layer is creamy and off-white, and the top layer is white whipped cream with a red cherry on it. One jar has a small yellow umbrella with red flowers stuck into it. Behind the jars, there is a whole pineapple with green leaves. A woman's hand holds a small wooden spoon with a scoop of the white top layer and cream above the jar. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a vibrant and inviting presentation, top each cheesecake cup with a generous swirl of whipped cream, a sprinkle of toasted coconut flakes, and a bright red cherry on top. You can also add tiny pineapple wedges or fresh mint leaves for a pop of color and an extra fresh note.

Side Dishes

This tropical cheesecake cup pairs wonderfully with light, fruity sides like a fresh mango salsa or a citrus salad. For a party, serve alongside coconut macaroons or a crisp, cold glass of sparkling pineapple agua fresca to complement the dessert’s flavors.

Make Ahead and Storage

Storing Leftovers

Store leftover Tropical Pina Colada Cheesecake Cups in airtight containers or cover tightly with plastic wrap, then refrigerate. They will stay fresh and creamy for up to 2 days—perfect for prepping ahead or enjoying later.

Freezing

While this dessert is best enjoyed fresh or chilled, you can freeze the cheesecake cups without toppings for up to 1 month. When ready, thaw overnight in the fridge and add fresh whipped cream, toasted coconut, and cherries just before serving for the best texture and taste.

Reheating

Since this is a no-bake, cold dessert, reheating isn’t recommended. Instead, serve the cups chilled or at room temperature for the perfect creamy texture.

Frequently Asked Questions:

Can I use low-fat or fat-free cottage cheese for this recipe?

Absolutely! While full-fat cottage cheese and Greek yogurt give the creamiest texture, low-fat options will work fine if you want a lighter cheesecake cup. Just keep in mind the texture might be a bit less rich.

Is it possible to make this recipe vegan?

To make a vegan version, you can substitute the cottage cheese and Greek yogurt with plant-based alternatives such as coconut yogurt or cashew-based cream cheese. Adjust sweetness and texture as needed since flavors will differ slightly.

How do I prevent the crust from getting soggy?

To keep the crust crunchy, use finely crushed but not powdery sweet thins or graham crackers and assemble the cups just before serving. If preparing ahead, store crust and filling separately until ready to assemble, or chill briefly.

Can I substitute pineapple juice with something else?

You can substitute pineapple juice with orange juice or mango juice for a different tropical twist, but keep the amount the same (2 tablespoons) to maintain the right moisture and flavor balance.

Final Thoughts

Whipping up these Tropical Pina Colada Cheesecake Cups Recipe is like catching a mini-vacation in every bite—light, creamy, and bursting with fresh pineapple and coconut goodness. Whether you're entertaining friends or craving a simple, healthier dessert, these no-bake treats come together in just 10 minutes and always delight. I hope you enjoy making and sharing this refreshing dessert as much as I do!