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This piña colada cheesecake cupcakes recipe is my way of celebrating today. I am so unbelievably excited, because I have some great news to share!
After months of blogging, Wholesome Yum is finally beginning to take off, with thousands of new visitors each day. I want to send out a huge thank you to all of my readers, because you are the reason I get to do this. Thank you, thank you, thank you. As I looked at this growth a few weeks ago, I finally decided to give my blog some more direction. I really wanted to make it unique and special, to give people a reason to keep coming back.
Today I am thrilled to present what Wholesome Yum is going to be all about, going forward. The key is this:
Every single recipe will be gluten-free and low carb (as before), but now they will all be 10 ingredients or less.
To match this theme of simplicity from now on, I have a brand new design today on the blog! It’s black and white with bright accents. Simple and clean, like the recipes.
You’ll also be seeing a lot more light, airy food photos with white backgrounds and backlighting. You may have already seen some of them in my recent posts about 3-Ingredient Paleo Crackers and Healthy Paleo French Pate. I still have a few posts from before I started doing that (including photos from this one). It’s only a matter of time before I get through those.
If you ask me, simplicity is beautiful, and this couldn’t be more true when it comes to recipes. I’m here to show you that healthy, low carb, and gluten-free recipes can be easy and simple to make. You don’t need a ton of time or dozens of ingredients. You just need a little inspiration, and I hope to provide that for you.
With that in mind, today’s recipe is for piña colada cheesecake cupcakes. And, I think they might be the best cupcakes I’ve ever had! They have all the creamy, smooth qualities of cheesecake, with the flavor of piña coladas. Mmm.
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. I loved them anyway, and didn’t think twice about it. Somehow, all that sugar had no effect on my weight or energy levels.
Today my nutrition priorities are different, but I still adore the combination of pineapple and coconut together. That’s where these low carb piña colada cheesecake cupcakes come in. I actually made these for the first time months ago, but wanted to wait until summer approached before posting them.
Who doesn’t think about summer at the notion of piña coladas, right? The fact that I already made these piña colada cupcakes several times since my first try, and made no changes to the recipe in the times that followed the first, just goes to show how wonderful they are.
These piña colada cheesecake cupcakes have a crumbly coconut flour crust, a pineapple infused cream cheese filling, and coconut flake topping. Unbelievably, they are also sugar-free, gluten-free, and made with just nine different ingredients!
Piña colada cupcakes store well in the refrigerator for at least a week. They could probably be frozen too, though I haven’t tried it. Needless to say, they fit the new blog theme perfectly, even though I came up with the recipe months ago.
Welcome to the new Wholesome Yum. I hope you’ll join me for the ride. 🙂
Cheesecake Cupcakes Recipe - Piña Colada Cupcakes (Low Carb, Gluten-free):
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Piña Colada Cheesecake Cupcakes (Low Carb, Gluten-free)
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Pineapple cheesecake filling
- 1/4 cup Coconut flakes (unsweetened)
RECIPE TIPS in the post above! VIDEO + nutrition info + recipe notes below!
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 about 20 minutes, until tops are golden. Cool completely, then refrigerate for at least 30 minutes before serving. Serve topped with homemade whipped cream.
Serving size: 1 cupcake
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. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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