A Tropical No-Bake Spin On Dessert

A creamy cheesecake filling is combined with pineapple and coconut and whipped up into these amazing cheesecakes. Thick and creamy with hints of tropical flavors, this no-bake dessert is one you will make over and over.

Mini no-bake pineapple coconut cheese cakes

Thick, rich and creamy with a hint of tropical fruit in every bite! These are a great make-ahead dessert for any barbecue, pool party or summer picnic. To transform these into an "adults only" version, see the tip at the end of the article!

Mini no-bake pineapple coconut cheesecake recipe

Yields 6-8 mini cheesecakes

Ingredients:

For the crust

  • 1-1/2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 6-8 clear glasses or plastic cups

For the filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup thawed whipped topping (like Cool Whip)
  • 1/4 -1/2 cup agave nectar (depending on desired sweetness)
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple
  • 1/2 cup sweetened shredded coconut, plus extra for garnish
  • Whipped cream for garnish (optional)

Directions:

  1. In a small bowl mix the graham cracker crumbs and melted butter together. Divide the mixture between the glasses and press down firmly around the bottom to form a crust. Set aside.
  2. In a mixing bowl add the cream cheese, whipped topping, agave, vanilla, pineapple and coconut. Mix with a hand mixer until light and fluffy. Spoon the filling into each glass and chill.
  3. When ready to serve garnish with whipped cream and extra shredded coconut. Serve immediately.

Tip

Stir a few spoonfuls of spiced rum into the cheesecake mixture to make these no-bake pina colada cheesecakes!

More no-bake dessert ideas

No-bake coconut bars
No-bake brownie batter cheesecakes
No-bake chocolate chip cookie dough bites

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