Mini no-bake pineapple coconut cheesecakes

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


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)


  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.


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