Everything you love about Piña Coladas wrapped up in a bite-sized cheesecake! These Mini Piña Colada Cheesecakes are made with a coconut cookie crust, piña colada flavoured cheesecake filling, pineapple sauce, coconut whipped cream and the traditional cherry and umbrella on top!
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Summer is sadly coming to an end. Actually, that isn’t sad at all. Not to me, that is. I used to hate this time of year not too long ago, mainly because it meant back to school. Like it was so bad that I’d literally mute the TV every time those annoying commercials came on reminding me of my impending doom.
So now that I’m thankfully no longer in school, the end of summer isn’t really that big of a deal to me. Also I’m super excited for fall because it means cooler weather, my 21st birthday, Thanksgiving, Halloween and plenty of fall baking!!
But until then, I’ve still got a few Summer recipes coming your way (have you seen these Lemon Meringue S’mores Cupcakes?!)
Mini Piña Colada Cheesecakes
Today I’m bringing you mini piña colada cheesecakes dedicated to the classic summer cocktail complete with a cocktail umbrella on top, because you can’t have a piña colada without one!
Coconut Cookie Crust
I’ve never actually had a piña colada cocktail before, but I do know that there’s 3 prominent flavours.
So I had to find a way to incorporate all three flavours into these cheesecakes, starting with the crust!
For the crust, I had no idea how I was gonna incorporate the pineapple flavour, so I stuck with the coconut and rum. I used these coconut cookies (that link is just to show you what they look like, so I recommend checking your local grocery store to see if they carry them) you can also use any other kind of coconut cookie you find.
I mixed it with a bit of sugar like I do with all of my graham cracker crusts and some melted butter. Then I added some rum extract, just like I did for my Bananas Foster Cheesecake, except it made these crusts soggy after a day or two. I didn’t think the rum worked well with this crust, so I omitted it from the recipe because no one likes a soggy crust.
Piña Colada Cheesecake Recipe
The cheesecake filling is a basic vanilla cheesecake recipe of mine, except I omitted the vanilla and added rum extract along with pineapple juice and coconut milk! Those three simple changes gave these cheesecakes the perfect piña colada flavour!
If you’d like to add some texture to the cheesecakes, you can probably get away with throwing in some toasted coconut and chopped pineapple into the cheesecake batter! I’d say about ⅓-1/2 cup of each would be enough.
Homemade Pineapple Sauce
A year ago, I made these Piña Colada Cupcakes and stuffed them with a homemade pineapple filling. It’s sort of like a pineapple sauce/jam, but it’s so very simple to make. No fancy ingredients or steps, just combine sugar, cornstarch, canned crushed pineapples and water in a saucepan and boil until thickened.
Since I wanted to put these on top of the cheesecakes, I didn’t want it to be chunky because we had to add our other toppings. So once the sauce thickened up, I scooped it into a blender and pulsed it smooth so no chunks remained.
Piña Colada Toppings
After topping the cheesecakes with the pineapple sauce, we’re gonna pipe on a swirl of coconut whipped cream. I actually didn’t make this with coconut cream, I just used heavy whipping cream and pure coconut extract for the coconut flavour.
I used the Wilton #4B piping tip for the whipped cream swirl. You can use any kind of piping tip you want, or you could just dollop on the whipped cream with a spoon.
To garnish, I sprinkled on some toasted coconut, then topped with a cherry and an adorable little cocktail umbrella. These umbrellas are optional, but they really bring the entire cheesecake together and gives it the perfect “laying under the sun on a beach” feeling that we could all go for right now.
These piña colada cheesecakes could last for about 2-3 days in the refrigerator, but I don’t suggest storing them for too long. Prepare the cheesecakes a day before and top them the day you plan to serve.
So creamy and full of great flavour and textures. With the coconut crust, pineapple coconut rum cheesecake filling, pineapple sauce topping, coconut whipped cream and the toasted coconut and cherry garnish, these cheesecakes will give you the opportunity to eat your piña coladas instead of drinking them!
Did you make these Mini Piña Colada Cheesecakes? Let me know how they turned out in the comments below! And don’t forget to leave a rating!
Craving More Piña Colada? Check these out:
Deliciously sweet and refreshing, these boozy drinks are made with vanilla ice cream, pineapple chunks, pineapple juice, coconut milk and rum. A fun, summery adult treat!
These Piña Colada Cupcakes are a yummy tropical treat perfect for the summertime!
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Let’s get baking!
- 1 cup coconut cookie crumbs (can substitute graham cracker crumbs)
- 2 Tbsp granulated sugar
- 2 Tbsp unsalted butter, melted
Piña Colada Cheesecake:
- 1 and ½ (8-ounce) packages (12 oz) full-fat cream cheese, room temperature
- ½ cup granulated sugar
- 1 Tbsp. cornstarch (or 3 Tbsp. all purpose flour)
- ½ cup sour cream, room temperature
- 3 Tbsp pineapple juice (from canned pineapples)
- 3 Tbsp canned coconut milk (shake well before opening)
- 1 tsp pure rum extract
- 2 large eggs, room temperature
- ¼ cup granulated sugar
- 1 Tbsp cornstarch
- 10 oz can crushed pineapple (juice included)
- ⅓ cup water
Coconut Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 6 Tbsp powdered sugar
- ½ tsp pure coconut extract
- ¼ cup Shredded Coconut, toasted
- 12 Cherries
- 12 Cocktail Umbrellas
For the Crust:
- Preheat oven to 350°F and Line a 12-cup muffin pan with liners. Set aside.
- Add coconut cookie crumbs, sugar and melted butter to a mixing bowl and mix together using a fork.
- Place 1 heaping tablespoon of crumbs into each liner and flatten using the back of the tablespoon or a small glass. Bake in preheated oven for 5 minutes. Allow to cool on a wire rack. Lower oven temperature to 325°F.
For the Piña Colada Cheesecake:
- In a large bowl using a handheld mixer, beat the cream cheese, sugar and cornstarch on low speed until creamy, about 1-2 minutes.
- Scrape down the sides of the bowl and add sour cream, pineapple juice, coconut milk and rum extract and continue beating until smooth.
- Add eggs one at a time, beating slowly until just combined, do not overbeat. Forcefully tap bowl on the counter a few times to release any air bubbles.
- Divide batter evenly between each liner. Bake in preheated oven for 18-20 minutes until centers are puffed and slightly jiggly, like Jello.
- Remove from oven and allow to cool completely on a cooling rack.
- Cover with plastic wrap and refrigerate until firm and chilled, about 4 hours or overnight. Meanwhile, make the pineapple sauce.
For the Pineapple Sauce:
- In a small saucepan, combine the sugar, cornstarch, 10 oz. of crushed pineapples with the juice, and water. Heat over medium heat until mixture begins to boil.
- Once mixture begins to boil, continue to cook, stirring constantly until the mixture is thickened, about 3-4 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 1-2 minutes.
- Remove from heat and using a blender or food processor, pulse to get rid of the chunks of pineapple and create a smooth sauce.
- Transfer to an airtight jar and chill completely in the refrigerator overnight.
For the Coconut Whipped Cream:
- In a medium mixing bowl, using a hand mixer, whip the chilled cream, powdered sugar, and coconut extract until it reaches stiff peaks, about 2-3 minutes.
- Once cheesecakes are completely chilled, remove from the refrigerator and spoon on the pineapple sauce.
- Transfer whipped cream to a piping bag fitted with a star piping tip and pipe a swirl of whipped cream onto each cheesecake. Garnish with toasted coconut, a cherry and a cocktail umbrella. Serve and enjoy!
- You can prepare the pineapple filling ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
- I know cherry season is just about over, so these cheesecakes can be topped with maraschino cherries.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 334Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 104mgCarbohydrates: 40gFiber: 1gSugar: 33gProtein: 3g
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