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You’ll never believe that these keto cheesecake cupcakes (aka keto mini cheesecakes) take just 10 minutes to prep… and 25 minutes from start to finish. I went with piña colada cupcakes because they are full of that pineapple and coconut flavor combination that’s reminiscent of the beach… adding cheesecake to the mix, in the form of piña colada cheesecake! And what’s better than that? Creamy, smooth cheesecake (inspired by my popular keto cheesecake recipe!), with the flavor of piña coladas. Mmm. I can’t wait for you to try out this pineapple cheesecake recipe!
Piña coladas (at least the non-alcoholic kind) bring me back to childhood trips to Mexico with my parents. We always stayed at all-inclusive resorts, and that meant food and drinks were unlimited. I’d order non-alcoholic piña coladas all day long to sip on at the beach or by the pool.
Of course, there was nothing healthy or natural about those piña coladas. I’m almost certain that they were a concoction of sugar and artificial flavors swirled together with ice in a blender, but as a kid it didn’t matter. Back then, all of that sugar had no effect on my weight or energy levels.
But today, my nutrition priorities may be different, but I still adore the combination of pineapple and coconut together. That’s where these piña colada cheesecake cupcakes come in!
These piña colada cheesecake cupcakes have a crumbly coconut flour crust, a pineapple infused cream cheese filling, and coconut flake topping. OMG!!! Unbelievably, my low carb cheesecake cupcakes are also sugar-free, gluten-free, and made with just nine different ingredients!
Which brings me to something else very exciting…
This keto mini cheesecake recipe was originally published on May 25, 2016, and it was a very important milestone for Wholesome Yum. It was the day that I finally decided to give this blog more direction. I really wanted to make it unique and special, to give people a reason to keep coming back. Here is how this recipe looked 5 years ago…
And on that day, I decided that every recipe on Wholesome Yum would be 10 ingredients or less… and of course, low carb, gluten-free and keto friendly, just as before.
I’m republishing this piña colada cheesecake cupcakes in November 2019 with joy in my heart, as I reminisce on the day that felt like the turning point for this site, 2 1/2 years ago. So thank YOU, from the bottom of my heart, for coming along on this keto and low carb ride with me, and for your support.
How To Make Keto Cheesecake Cupcakes
These low carb cheesecake cupcakes come together surprisingly quickly – just 10 minutes to prep!
- Make the crusts for keto mini cheesecakes. Mix together coconut flour, melted coconut oil, egg, erythritol, and a pinch of sea salt, until crumbly.
- Press into muffin liners. Gently press the crust into muffin liner.
- Blend together pineapple cheesecake filling. Blend cream cheese, pineapple chunks, egg, erythritol, vanilla, and coconut extract together until smooth.
NOTE: Even though these cheesecake cupcakes contain pineapple, they still have only 5 grams net carbs each. However, if you want to avoid this higher sugar fruit even in small amounts, you can replace it with 1 tsp pineapple extract + 1/4 cup sour cream.
- Pour filling into mini keto cheesecake cupcakes. Top with coconut flakes.
- Bake piña colada cheesecakes. The cheesecake cupcakes will take about 15 minutes, until the coconut is golden but the cupcakes are not fully set.
When Are Cheesecake Cupcakes Done?
The best way to tell when this keto cheesecake cupcake recipe is done is to jiggle the pan a bit. If the pineapple cheesecakes look mostly set and then the small center jiggles slightly, that’s what you’re looking for.
Do not wait for the center to be set, or they’ll be dry and crumbly!
How To Store Keto Mini Cheesecakes
Cover your keto mini cheesecakes loosely with plastic wrap or tin foil, and store in the refrigerator for up to a week.
Can You Freeze Pina Colada Cupcakes?
Yes, you can freeze these piña colada cupcakes! Wrap them tightly in plastic wrap to prevent freezer burn and store in the freezer for 3-4 months.
More Keto Cheesecake Recipes
Yes, I love low carb cheesecakes! But really, what’s not to love? Here are more keto cheesecake desserts to try:
- Classic Low Carb Cheesecake – This one is classic for a reason. It’s the one that tricks all the non-keto guests into thinking they are eating a real one. 😉
- Raspberry Cheesecake Bites – These keto fat bombs are sweet and creamy and make the cutest dessert/snack!
- No Bake Chocolate Cheesecake – When you’re looking for a rich, decadent cheesecake recipe packed with chocolate flavor? This is it.
- Keto Pumpkin Cheesecake – Let’s face it. If you show up to the holidays with this cheesecake, the main meal will be an after thought.
Tools To Make Piña Colada Cupcakes:
Click the links below to see the items used to make this recipe.
- 14-Cup Food Processor – Use a blender or food processor to make this keto cheesecake cupcakes recipe ultra smooth and creamy.
- Nonstick Muffin Tin – These are my absolute favorite pans and necessary for this piña colada cupcakes recipe. I have every single one. 🙂
- Paper Cupcake Liners – These are the cupcake liners that I use and love! They are a natural color and work well with this pineapple cheesecake recipe.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
RECIPE CARD
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Keto Piña Colada Cheesecake Cupcakes Recipe
This piña cheesecake cupcakes recipe is like keto mini cheesecake with pineapple and coconut flavor! It only takes 25 minutes to make these pineapple keto cheesecake cupcakes.
Recipe Video
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PrintIngredients
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Pineapple cheesecake filling
Shortbread crust
Topping
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line a muffin tin with silicone or parchment paper cupcake liners.
- In a large bowl, mix the crust ingredients together until crumbly. Press the crust into the bottoms of the cupcake liners. Set aside.
- In a blender or food processor, puree all the cheesecake filling ingredients until smooth. Spoon the filling evenly on top of the cupcake crusts. Sprinkle coconut flakes on top.
Bake for 13-17 minutes,, until the coconut flakes start to turn golden but the center is still jiggly. Cool completely, then refrigerate for at least 30 minutes, or until set, before serving. Serve topped with homemade whipped cream.
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Recipe Notes
Serving size: 1 cupcake
Video Showing How To Make Keto Piña Colada Cheesecake Cupcakes:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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Keto Low Carb Macro Calculator
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67 Comments
Gloria
This was my first keto recipe and they are delicious! I didn’t see where it listed the net carbs. Did I miss it? I’m so excited to try my next recipe! Thank you!
Wholesome Yum M
Hi Gloria, The nutrition is listed under the recipe in the recipe card. This recipe is 5g net carbs per cupcake.
Rachel Alt
Very good! I followed the recipe exactly except I used granulated baking Splenda instead of Erythritol for the crust and filling. I read the previous comments and made sure my cream cheese was room temp. These are wonderful for those of us that haven’t had desserts in a while! Thank you!
Raluca
Hello I’ve made these according to the recipe, but I’ve replaced the canned pineapple with fresh pineapple (I’m sure I saw a comment here somewhere that said this is OK).. Big mistake!! The whole cheesecake turned out bitter like a grapefruit. I’ve read after that there is something in the fresh pineapple which in combination with lactose goes bitter after cooking them together.. But I had to learn this the hard way maybe you can add this in the Tips section, warning people to only use canned pineapple for this recipe I think it would be helpful, thank u
Wholesome Yum M
Hi Raluca, Dairy and raw pineapple don’t play well together. Raw pineapple will make diary products go sour and curdle. Canned pineapple is cooked and therefore does not cause the same issues. Thanks so much for the suggestion! I hope you decide to try this recipe again with canned pineapple.
Shirley
I would like to try the sour cream and lemon flavoring. Can you tell me how much of each in substitution for hte pineapple?
Wholesome Yum M
Hi Shirley, Omit the pineapple, add 1/4 cup sour cream and 1 tsp of lemon extract.
Juliana
I took your advice and omitted pineapple, used sour cream and lemon flavouring instead. It turned out great! Thank you for the amazing recipe
Barbara
So delicious! We’ll make this all summer. I already had pineapple tidbits, so we left half of the pineapple tidbits whole in the cheesecake. It had a great texture!
Barbara Bennett
I would like to know what the carb count is with out the pineapple chunks? I want to use the one tsp pineapple extract & 1/4 cup of sour cream I didn’t see where the carb count for this?
Wholesome Yum M
Hi Barbara, I’m not sure about the nutrition without the pineapple. You could enter the recipe into an online recipe calculator and get the revised nutrition without the fruit.
Wendy
I love to taste but my problem is when they cooled and put in the refrigerator they sunk in the middle, what went wrong!
Wholesome Yum M
Hi Wendy, I’m sorry your cheesecake sunk in the middle. There are a couple of reasons this could have happened: 1. The cream cheese was not room temperature. 2. The cream cheese filling was overmixed. 3. They were over- or under-cooked. Any of these possibilities can cause alter the structure of the cheesecake and lead to sinking. I’m glad you enjoyed the flavor and hope you try them again soon!
Rick
Hi, I made this recipe last night and I’m not sure what I did wrong. I pulled the cupcakes out at around 27 minutes because that’s when it jiggled less and coconut was barley browned.
When I tasted them this morning they were a little bitter. Any ideas?
Wholesome Yum M
Hi Rick, It sounds like these were overcooked. The centers should still be jiggly and will fully set once they are removed from the oven, cooled, and refrigerated.
Oksana Voskresenskaya
How much pineapple to use if I want to use fresh pineapple, not a canned one? Please advise?
Thanks
Oksana
Wholesome Yum M
Hi Oksana, 8 oz is needed, whether fresh or canned. You can use a scale to get the precise amount or measure a cup of chunked pineapple.
Oksana Voskresenskaya
Thank you for clarifying, because your recipe reads like 18 oz of pineapples.
Elaine C
I like this and your regular cheesecake recipe. Can I make this as a full cheesecake and add more baking time?
Wholesome Yum M
Hi Elaine, Yes I think that would work fine. Please let us know how it turns out!
Suliya
Hi
I really like your blog. I’m learning to bake keto desserts and I’m not quite good at it. I just tried those pineapple cupcakes and had a bad surprise with the taste of the filling. It is like all the acidity of the pineapple took over and my partner said it tastes like throw up. Lovely! So my question is did you mix first cheese and eggs and add just the chunks of fruit? Because I mixed all together and my pineapple was not the sweetest. The shortbread was still very crumbly Thank you
Wholesome Yum M
Hi Suliya, The filling is quite simple for this cheesecake recipe. All the ingredients go into a blender or food processor until fully pureed. You can check out the video in the recipe card for more detail.
Sharon Harper
I love these and everyone that has tried them loves them. I did use pineapple extract and 1/4 cup of sour cream in place of the pineapple. Was still wonderful. Just wondering if you know the difference in carbs by making it this way.
Wholesome Yum M
Hi Sharon, Yes the nutrition facts will be different if you omitted the pineapple. Check out an online recipe calculator to recalculate the macros.
Richard
Easy and very good nice treat everyone loved them. The cheese cake was out of this world
Richard
Easy and very good nice treat everyone loved them.
Karen
What is in the center of the whipped cream? It looks like a curd, pineapple maybe? I realize it’s probably just for looks for the picture but I’d still be interested. It adds so much! I’m excited to make this recipe. Thanks for posting it!
Wholesome Yum M
Hi Karen, It’s a piece of pineapple 😉
Carolyn
These cupcakes sound heavenly. Do you think substituting fresh pineapple for the canned pineapple would work okay?
Wholesome Yum M
Hi Carolyn, Yes, fresh pineapple should work just as well.
Katie
Made this for the family and it was hit!
Jessica
Wow, pineapple on keto?? What a creative way to get the pineapple flavor and stay on keto macros. Thanks for the recipe!
Tristin Rieken
I too was a super (mocktail) pina colada loving kid! And this fresh tropical combination is still something I gravitate too and although I’m not following the Keto diet I loved these so much and will for sure be making again. Thanks for the great recipe!
Wilhelmina
The flavor in these cheesecakes is so bright and lovely! Delicious!
Sara Welch
Some of my favorite things combined! These look amazing; can’t wait to bake these over the weekend! Delish!
Haley D. Williams
The coconut flavor is delectable!
Jamie
I made this last night and everyone loved the pina colada flavors! I’ll be making this again soon!
Ireta Grant
Absolutely delicious. I’ve made 3 times and my family loves them.
Lia Soto
Just wondering if this calls for powdered erythritol or granular?
Wholesome Yum
Hi Lia! This recipe uses granulated erythritol.
Karen Gebarowski
Made them for Easter with coconut cream whipped cream. They were a huge hit. I didn’t use the coconut flavoring in the cheesecake filling because I didn’t have any. Everyone loved them.
Meredith Kidwell
I made these tonight and used powdered Stevia in lieu of the erythritol and I didn’t know how much to use….the powdered Stevia was not listed in your conversion chart. I used the same amount of Stevia in pace of the erythritol and it was WAAAAAY to much….how much should I have used??
Maya | Wholesome Yum
Hi Meredith, Stevia varies by brand because often times it has other fillers with different sweetness levels. I do have many brands of stevia in the sweetener conversion calculator where you can check.
Oksana Voskresenskaya
Just clarifying, is it 18 oz or 8? I am not sure. Please clarify
Wholesome Yum M
Hi Oksana, Are you referring to the pineapple chunks? Please use an 8-ounce can.
Alex
Can I use the filling from the pumpkin pie cheesecake recipe and use the crust here and make the cupcake and use the exact baking time? Or will the consistency be off and require different baking time?
Maya | Wholesome Yum
Hi Alex, Yes, you can use that filling with this crust. Baking time can vary a bit, I’d start with less and check. Take them out when they are slightly jiggly in the center, let them cool and then chill to set.
Rae Stang
Hi! Can you make your regular cheesecake recipe in a muffin tin like this without a water bath? I’d like to bring individual servings like this to a party
Maya | Wholesome Yum
Hi Rae, Yes, that should work!
Michael
Nice Recipe – but the melted and collapsed before “golden” and when I see the photo they aren’t “golden” so I think that aspect of the recipe needs guidance. If they rise are they ready yet, because not long after that collapse.
Stella
Great recipe. Very close to regular cheesecake!
Maya | Wholesome Yum
I am so happy you liked the cheesecake, Stella!
Sondrae Spade
Can I substitute the coconut flour for almond flour? What’s the difference between the two?
Maya | Wholesome Yum
Hi Sondrae, No, sorry, they are completely different. Coconut flour is much more absorbent, has a different texture, and just behaves differently. If you want to use almond flour, you can make my regular low carb cheesecake recipe instead. Or swap the crust but keep the filling from this one.
Dyan Bailey
I would love to make these but I can’t eat pineapple. Any alternatives?
Thank you,
Dyan
Ps. Love your recipes
Maya | Wholesome Yum
Hi Dyan, There isn’t a great substitute in these, but you might like my cheesecake recipe instead.
Lisa
Yes. I replaced pineapple with pina colada flavour shot. Found at iicing.ca
Ku’ulani
Hi! These look yummy! I’m thinking of making it for Easter dessert. Question, can I replace the pineapple with blueberries or strawberries to try different flavors? Would anything of the other ingredients need to change?
Maya | Wholesome Yum
Thank you! I haven’t tried it with berries, but don’t think it would work the same way. Pineapple releases water when blended and doesn’t have any skin, so we get a smooth result. You can definitely try, I just can’t vouch for the results. Let me know how it goes if you do!
Peggy
How long would I have to cook for if I wanted to make them mini cupcakes?
Maya | Wholesome Yum
Hi Peggy, Minis would take less time than the full sized ones, but I haven’t tried it so don’t have an exact time for you. Just check on them and take them out when the tops are golden like the pictures.
Mary Beth
These cupcakes are so delicious. They are my son’t favorite low carb dessert! Also very simple to make. Thanks for sharing!
Maya | Wholesome Yum
Thank you, Mary Beth! They’re one of my favorites, too.
Natasha @ Salt and Lavender
These cupcakes look great! I love coconut. I love the site design too. I don’t have a reference point for what it looked like before, but I think it looks great now. I love the bright pink! 🙂 I’m definitely interested in your 10 ingredients or less concept. I totally agree that you don’t always need a huge amount of ingredients to make delicious recipes.
Maya
Thank you, Natasha! I think they are perfect for summer. I’m really excited about the 10-ingredients-or-less theme, too.
Nancy |Plus Ate Six
Congratulations on the new look! Lovely way to celebrate our new focus with a pinacolada cheese cupcake 🙂
Maya
Thank you so much! I’m pretty excited about it. Just gave your site a visit too!