Pineapple Coconut Cheesecake Jars

 Pineapple Coconut Cheesecake Jars

A creamy, tropical no-bake dessert with layers of graham crust, coconut cheesecake, and sweet pineapple topping. Makes 6 jars.

Ingredients

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 extract
• ½ cup sweetened shredded coconut

Pineapple Layer

• 1 ½ cups crushed pineapple, well drained
• 2 tbsp sugar or honey
• 1 tbsp cornstarch
• 1 tbsp water
• Splash of pineapple juice (from the can)

Garnish

• Toasted coconut flakes
• Extra pineapple chunks
• Whipped cream (optional)

Instructions

1. Make the crust

1. Combine graham cracker crumbs, melted butter, and sugar.
2. Add 2–3 tablespoons of the mixture to each jar and lightly press down.

2. Make the cheesecake filling

1. Beat the cream cheese until smooth.
2. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks.
3. Fold the whipped cream into the cream cheese mixture.
4. Stir in the shredded coconut until the filling is thick and fluffy.

3. Make the pineapple topping

1. In a small saucepan, add the drained crushed pineapple, sugar, and a splash of pineapple juice.
2. Mix the cornstarch with water, then stir it into the pineapple mixture.
3. Cook over medium heat for 2–3 minutes, until thick and glossy.
4. Let it cool completely.

4. Assemble the jars

• Add a crust layer.
• Add a thick layer of coconut cheesecake.
• Spoon the pineapple topping over it.
• Repeat layers if using larger jars.

5. Garnish

Top with toasted coconut, whipped cream, or pineapple chunks.

Tips

• Make ahead: Keeps well in the fridge for 3–4 days.
• Extra coconut flavor: Add ½ tsp coconut extract to the cheesecake layer.
• Crust texture: Add more butter for a softer crust; press more firmly for a crispier one.