These Piña Colada Cheesecake Bites are a true tropical treat, combining the flavors of creamy coconut cheesecake and bright pineapple curd on a buttery graham cracker crust. Finished with whipped cream, toasted coconut, and a maraschino cherry, each bite tastes like a mini vacation. They’re elegant, easy to portion, and perfect for summer gatherings, parties, or special occasions.
Ingredients (Makes about 16 bites)
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- ½ teaspoon salt
Coconut Cheesecake Filling
- 500 g (about 18 oz) cream cheese, softened
- ½ cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup canned coconut milk
- 3 large eggs
- ¾ cup shredded coconut flakes
Pineapple Curd
- ⅓ cup cornstarch
- 1 cup granulated sugar
- 10 egg yolks
- 1 cup pineapple juice
- ¾ cup unsalted butter, cold and cubed
Whipped Topping & Decoration
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ cup coconut flakes (for toasting)
- Maraschino cherries, for topping
Step-by-Step Instructions
1. Prepare the Pan and Oven
- Preheat the oven to 170°C / 325°F.
- Line an 8-inch (20 cm) square baking pan with parchment paper, leaving an overhang on the sides.
2. Make the Crust
- In a bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 10 minutes, then set aside to cool.
3. Prepare the Coconut Cheesecake Filling
- Beat the cream cheese with sugar and salt until smooth and creamy.
- Add vanilla extract and coconut milk and mix until fully incorporated.
- Add the eggs one at a time, mixing gently after each addition.
- Fold in the coconut flakes.
- Pour the batter over the cooled crust and smooth the surface.
- Bake for 35–40 minutes, or until the center is just set.
- Allow to cool completely at room temperature.
4. Toast the Coconut
- Spread coconut flakes on a baking tray.
- Bake at 170°C / 325°F for about 8–10 minutes, stirring once, until golden.
- Remove and let cool.
5. Make the Pineapple Curd
- In a large heatproof bowl, whisk together cornstarch and sugar.
- Add egg yolks and whisk until smooth.
- Whisk in the pineapple juice.
- Microwave the mixture for 1 minute at a time, whisking well between each interval, until thick and glossy.
- Stir in the cold butter cubes until fully melted and incorporated.
- Let the curd cool slightly, then spread evenly over the cooled cheesecake layer.
6. Chill and Slice
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight.
- Lift the cheesecake out of the pan using the parchment paper.
- Cut into 16 equal squares.
7. Whip and Decorate
- Whip the heavy cream with vanilla until stiff peaks form.
- Pipe or spoon whipped cream onto each cheesecake bite.
- Sprinkle with toasted coconut and top with a maraschino cherry.
Tips for Success
- Use full-fat, block-style cream cheese for the creamiest texture.
- Avoid overmixing once the eggs are added to prevent cracking.
- The pineapple curd may soften slightly after slicing—this is normal and adds to the dessert’s appeal.
Storage
Store the cheesecake bites in an airtight container in the refrigerator. They are best enjoyed within 2–3 days, served chilled.