Mini Piña Colada Cheesecakes with Rum and Sweet Pineapple Topping
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Experience a taste of paradise with our delightful Mini Piña Colada Cheesecakes.
These rum-infused treats are topped with luscious pineapple sauce and billowy whipped cream and are perfect for summer!
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While you may prefer to skip to the recipe card, we suggest reading the entire blog post to avoid missing valuable tips and substitution suggestions and to ensure you have the necessary ingredients, equipment, and understanding of the steps and timings.
Mini Piña Colada Cheesecakes
If you’re looking to add a taste of paradise to your summer celebrations, our Mini Piña Colada Cheesecakes are a must-try.
These rum-infused treats, topped with a homemade pineapple sauce and coconut whipped cream, are fun Hawaiian themed desserts for your Hawaiian Luau party.
With the toasted coconut sprinkled over top, and the addition of a maraschino cherry and a paper cocktail umbrella to each mini cheesecake, they are a tropical delight!
Ingredients & Equipment Used In This Recipe
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Ingredients Needed For Mini Piña Colada Cheesecakes
- Dairy – Unsalted Butter, Cream Cheese, Sour Cream, Heavy Whipping Cream (Double Cream/Whipping Cream), Eggs
- Graham Cracker Crumbs – you can buy these ready-crumbed or crush the whole crackers into crumbs by placing them in a food bag and smashing them with a rolling pin or mallet. In the UK, you can use Digestive biscuits instead of Graham Crackers.
- White Granulated Sugar
- Coconut Extract
- Cornstarch – also known as Cornflour.
- Pineapple Juice
- Canned Coconut Milk
- White Rum – or you could use Rum Extract to keep the cheesecakes alcohol-free.
- Canned Crushed Pineapple
- Powdered Sugar – also known as Icing Sugar or Confectioners Sugar.
- Shredded Coconut
- Maraschino Cherries
The complete list of ingredients with measurements is on the recipe card at the end of this post.
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Equipment Needed For This Recipe
- 12-Cup Cupcake Pan
- Cupcake Liners
- Electric Mixer – either a handheld or standing mixer.
- Mixing Bowls
- Rubber/Silicone Spatula
- Ice Cream Scoop – with a trigger button. The scoop helps to get even portions of cheesecake into the liners.
- Medium Saucepan
- Large Piping Bag – you can use disposable or reusable, your choice.
- Large Star Tips – for example, Wilton 1M
The Purple Pumpkin Blog uses both cups and weighted measurements in its recipes, making American cups and kitchen food scales valuable tools for trying all the recipes. We provide US customary, imperial, and metric measurements. Still, it’s important to note that while you can combine cup measurements with weighted measures, never mix US customary/imperial (pounds, ounces, pints, etc.) with metric (kilograms, grams, liters, etc.).
More Recipes Using Pineapple
One of the hero ingredients in this dish is pineapple, so here are some more recipes using the same:
- Hawaiian Sweet Pineapple Coconut Loaf Cake – A Tropical Dessert Idea!
- Coconut Pineapple Cupcakes with Rum
- Pineapple Upside Down Cake Fudge
- Pineapple & Coconut Upside Down Cake
- Hawaiian Pineapple Coconut Bubble Bread (aka Monkey Bread)
How Do I Make Mini Piña Colada Cheesecakes?
The printable recipe card with the full ingredients list and instructions can be found at the end of this post.
Step 1 – Preheat & Prep: Preheat your oven to 350°F/180°C/Gas 4. Line a 12-cup cupcake or muffin pan with cupcake liners and set it aside.
Step 2 – Make Crust Mixture: Place the Graham Cracker crumbs, coconut extract, sugar, and butter into a medium bowl and mix with a fork.
Step 3 – Form Crusts: Place one heaping tablespoon of the crust mixture into each of the cupcake liners. Use a small glass to press the mixture down well.
Step 4 – Cook Crusts: Place the crusts in the preheated oven for 5 minutes, then remove them from the oven to cool while you make the cheesecake filling.
Reduce the oven temperature to 325°F/170°C/Gas 3.
Step 5 – Make Filling: Using an electric standing or handheld mixer, beat the cream cheese, sugar, and cornstarch in a mixing bowl for 2-3 minutes until it becomes creamy.
Scrape down the sides and bottom of the bowl, and continue to beat while adding the sour cream, pineapple juice, coconut milk, and rum.
Reduce the mixer speed and add one egg at a time, beating in between to combine. Do not over-mix.
Once everything is combined, bang the mixing bowl on the counter to remove any air bubbles.
Use an ice cream scoop to evenly divide the batter between the 12 crusts.
Step 6 – Bake Filling: Place the mini cheesecakes in the lowered-temperature oven and bake for 18-20 minutes until the center of them puffs up.
Step 7 – Cool Cheesecakes: Remove the baked cheesecakes from the oven and place the pan on a wire rack. Leave the cheesecakes in the pan to cool completely.
When cooled, cover the pan with plastic wrap and place it in the refrigerator for a minimum of 4 hours to overnight.
Step 8 – Make Pineapple Topping: Place the sugar, cornstarch, crushed pineapple with juice, and water in a saucepan over medium heat. Stir to combine until it starts to boil.
Continue to stir for 3-4 minutes until the mixture thickens – it should stick to the back of the spoon. Continue to stir and boil for 1-2 minutes; remove from the heat and leave to cool.
When cool, transfer to an airtight container and place in the fridge for a minimum of 4 hours to overnight.
TIP! If there are any particularly large pieces of pineapple, you can pulse the topping in a food processor or blender.
Step 9 – Make Whipped Cream: When ready to build the cheesecakes, place the cream, powdered sugar, and coconut extract into a mixing bowl and use an electric standing or handheld mixer to whisk until combined and stiff peaks form.
TIP! For best results, chill the mixing bowl and beaters.
Transfer the cream to a large piping bag with an open star tip.
Step 10 – Build Cheesecakes: Remove the chilled cheesecake and pineapple topping from the refrigerator.
Carefully remove each cheesecake from the pan and peel away the cupcake liner.
Top each cheesecake with a thick layer of pineapple topping, and pipe a swirl of coconut cream.
Step 11 – Garnish & Serve: Sprinkle some toasted coconut over each cupcake and top with a maraschino cherry. Add a cocktail umbrella for an additional tropical feel! Serve and enjoy!
More Cheesecake Recipes
Looking for more cheesecakes to make? Check these recipes out next:
- Instant Pot Chocolate Cheesecake (Gluten-Free Recipe)
- Lemon Blueberry Cheesecake Topped with Lemon Curd
- Instant Pot Apple Cinnamon Cheesecake
- These Crustless Mini Bite Size Cheesecakes are a Real Crowd Pleaser!
- Mini Mardi Gras Cheesecakes – Cinnamon King Cake Flavor!
Printable Mini Piña Colada Cheesecakes Recipe Card
To save ink, any demonstration photos on the recipe card do not print.
Mini Piña Colada Cheesecakes
Indulge in a taste of paradise with these Mini Piña Colada Cheesecakes! Velvety cream cheese filling infused with pineapple and coconut flavors, all on a buttery graham cracker crust.
Ingredients
For the Crust
- 1 cup graham cracker crumbs
- ⅛ cup white granulated sugar
- ⅛ cup unsalted butter, melted
- ½ tsp coconut extract
For the Filling
- 1½ (8-oz/225g) packages regular cream cheese, room temp
- ½ cup white granulated sugar
- 1 Tbsp cornstarch (cournflour)
- ½ cup sour cream, room temp
- 3 Tbsp pineapple juice
- 3 Tbsp premium coconut milk, shake prior to opening can
- 1 tsp rum or rum extract
- 2 large eggs, room temp
For the Pineapple Topping
- ¼ cup white granulated sugar
- 1 Tbsp cornstarch
- 1 (10-oz/300g) can crushed pineapple, with juice
- ⅓ cup water
For the Cream Topping
- 1 cup cold heavy whipping cream (double cream)
- 6 Tbsp powdered sugar (icing sugar)
- ½ tsp coconut extract
For Garnish
- ¼ cup toasted shredded coconut
- 16 maraschino cherries
- 16 paper cocktail umbrellas (optional)
Instructions
- Preheat your oven to 350°F/180°C/Gas 4. Line a 12-cup cupcake or muffin pan with cupcake liners and set it aside.
- Place the Graham Cracker crumbs, coconut extract, sugar, and butter into a medium bowl and mix with a fork.
- Place one heaping tablespoon of the crust mixture into each of the cupcake liners. Use a small glass to press the mixture down well.
- Place the crusts in the preheated oven for 5 minutes, then remove from the oven to cool while you make the cheesecake filling. Reduce the oven temperature to 325°F/170°C/Gas 3.
- Using an electric standing or handheld mixer, beat the cream cheese, sugar, and cornstarch in a mixing bowl for 2-3 minutes until it becomes creamy. Scrape down the sides and bottom of the bowl, and continue to beat while adding the sour cream, pineapple juice, coconut milk, and rum. Reduce the mixer speed and add one egg at a time, beating in between to combine. Do not over-mix. Once everything is combined, bang the mixing bowl on the counter to remove any air bubbles. Use an ice cream scoop to evenly divide the batter between the 12 crusts.
- Place the mini cheesecakes in the lowered-temperature oven and bake for 18-20 minutes until the center of them puffs up.
- Remove the baked cheesecakes from the oven and place the pan on a wire rack. Leave the cheesecakes in the pan to cool completely. When cooled, cover the pan with plastic wrap and place it in the refrigerator for a minimum of 4 hours overnight.
- Place the sugar, cornstarch, the crushed pineapple with juice and water in a saucepan over medium heat. Stir to combine until it starts to boil. Continue to stir for 3-4 minutes until the mixture thickens - it should stick to the back of the spoon. Continue to stir and boil for 1-2 minutes; remove from the heat and leave to cool. When cool, transfer to an airtight container and place in the fridge for a minimum of 4 hours to overnight. TIP! If there are any particularly large pieces of pineapple, you can pulse the topping in a food processor or blender.
- When ready to build the cheesecakes, place the cream topping ingredients - cream, powdered sugar, and coconut extract into a mixing bowl and use an electric standing or handheld mixer to whisk until combined and stiff peaks form. TIP! For best results, chill the mixing bowl and beaters. Transfer the cream to a large piping bag with an open star tip.
- Remove the chilled cheesecake and pineapple topping from the refrigerator. Carefully remove each cheesecake from the pan and peel away the cupcake liner. Top each cheesecake with a thick layer of pineapple topping, and pipe a swirl of coconut cream.
- Sprinkle some toasted coconut over each cupcake and top with a maraschino cherry. Add a cocktail umbrella for an additional tropical feel! Serve and enjoy!
Recommended Products
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 325Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 109mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Dinner Party Menu Suggestions
You’ve made the dessert, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Flavorsome Grilled Chipotle Lime Shrimp Skewers
- Soup: Creamy Ginger Carrot Soup Recipe
- Salad: Refreshing Savory Mixed Berry Salad Recipe with Raspberry Vinaigrette
- Main Dish: Garlic-Chili Swordfish with Grilled Pineapple and Papaya
- Side Dish: Cuban Mojo Potatoes – A Delicious Side Dish with Chili, Garlic & Lime
- Beverage: Caribbean Rum Punch With Three Kinds of Rum!
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.