An EASY dessert that requires only a few ingredients. Moist pineapple rum infused cheesecake topped with whipped cream and coconut flakes. One word: Yum!

These Mini Coconut Pineapple Rum Cheesecakes taste like a tropical vacation in every bite; creamy, coconut-infused cheesecake blended with pineapple rum and topped with sweet toasted coconut flakes. If you love Piña Colada cheesecake or anything with bold island flavors, this recipe will instantly transport you right back to the Caribbean.

I actually made these mini pineapple rum cheesecakes for a friend’s birthday party recently, and they were the first dessert to disappear. Everyone raved about the texture — rich, smooth, and velvety — and the flavor balance of pineapple, coconut, and rum. The best part? They’re not overly sweet. I prefer desserts with just the right amount of sugar, and this cheesecake gives you that perfect creamy sweetness without being heavy. You can also easily adjust the sugar to suit your taste.

These tropical mini cheesecakes come together so quickly. Once you prep your crust and mix the simple cheesecake batter, the rest is truly a breeze. They’re the perfect bite-sized dessert for parties, summer gatherings, barbecues, or anytime you want a Piña Colada-inspired treat… just go easy on the rum. 😉

If you give this coconut pineapple rum cheesecake a try, don’t forget to leave a comment on the blog — I love hearing how these recipes turn out in your kitchen!

Love this recipe? Be sure to check out these other Caribbean-inspired desserts on the blog: My cozy Easy Pumpkin Loaf with a Warm Caribbean Twist, A refreshing Custard Cream–Filled Tropical Fruit Tart And my family favorite, Grandma Irma’s Guyanese Black Cake.

Tiffany’s Helpful Tips:

• If you do not have Biscoff cookies, no worries. Graham crackers , digestive biscuits , vanilla wafers , or crushed Oreo cookies all work perfectly for the crust.

• Any crisp cookie you already have at home can be used, making this recipe super flexible.

• The lime juice is optiona l, but I highly recommend it. It cuts through the rich, creamy cheesecake filling and enhances the tropical flavor of the pineapple and coconut.

• For a richer coconut taste, lightly toast your shredded coconut flakes before sprinkling them on top. Toasting brings out deeper, nuttier flavor notes.

• If you prefer a stronger pineapple flavor in your coconut pineapple rum cheesecake , add 1 teaspoon of pineapple juice to the batter.

• If you are using a standard muffin tin instead of a mini cheesecake pan, expect th e baking time to increase by 2 to 3 minutes.

• The cheesecakes are ready when the centers look set and no longer wet on top.

Substitution and Variations

• No Rum Version Replace pineapple rum with pineapple juice for a kid-friendly dessert.

• Graham Cracker Crust Swap Biscoff cookies for graham crackers, vanilla wafers, or crushed Oreos.

• Piña Colada Cheesecake Add 1 tablespoon crushed pineapple to the batter for a stronger Piña Colada style cheesecake.

Storage and Make Ahead

• Refrigerate for up to 4 days in an airtight container.

• Freeze up to 2 months ; thaw in the refrigerator before serving.

• Add whipped cream only when ready to serve.

FAQ

Can I make these gluten-free? Yes! you swap the cookie crust for gluten-free graham crackers or gluten-free cookies to make the recipe gluten-friendly.

How many servings does this make? This batch yields about 12 mini cheesecakes (1 per cup in a 12-cup pan).

Can I double the recipe? Absolutely! Use two 12-cup pans or bake in batches — just make sure baking time stays the same.

Can I skip baking and make no-bake cheesecakes instead? Yes! you can chill the filling overnight in the crust-lined cups for a no-bake version. The texture will be softer, but still delicious.