🥥🍍 Pineapple Coconut Cheesecake Jars
Ingredients (makes 6 jars)
Crust Layer
1 ½ cups graham cracker crumbs
4 tbsp melted butter
2 tbsp sugar (optional)
Cheesecake Layer
8 oz cream cheese, softened
1 cup heavy whipping cream
½ cup powdered sugar
1 tsp vanilla
½ cup sweetened shredded coconut
Pineapple Layer
1 ½ cups crushed pineapple (drained well)
2 tbsp sugar or honey
1 tbsp cornstarch
1 tbsp water
Splash of pineapple juice (from can)
Garnish
Toasted coconut flakes
Extra pineapple chunks
Whipped cream (optional)
Instructions
- Make the crust
- Mix graham crumbs, melted butter, and sugar.
- Spoon 2–3 tbsp into the bottom of each jar and lightly press down.
- Make the cheesecake filling
- Beat cream cheese until smooth.
- In another bowl, whip heavy cream + powdered sugar to stiff peaks.
- Fold whipped cream into the cream cheese.
- Add shredded coconut and mix until thick and fluffy.
- Make pineapple topping
- Add drained crushed pineapple, sugar, and a splash of pineapple juice to a small pan.
- Mix cornstarch + water and stir into pineapple.
- Cook on medium until thick and glossy (2–3 mins).
- Cool completely.
- Layer the jars
Add crust
Add a thick layer of coconut cheesecake
Spoon pineapple topping
Repeat if using larger jars
- Garnish
Top with toasted coconut, whipped cream, or pineapple chunks.
Tips
Make ahead: They keep 3–4 days in the fridge.
Want extra coconut flavor? Add ½ tsp coconut extract to the cheesecake mixture.
For a softer crust, add a bit more butter. For a firmer one, press more tightly.