Instant Pot Tropical Mini Cheesecakes

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These adorable Instant Pot Tropical Mini Cheesecakes are full of island flavor from pineapple, coconut cream, and a coconut cookie crust. 

Four mini mason jars filled with mini tropical cheesecakes, topped with crushed pineapple topping and a maraschino cherry on top

❤️ Why You’ll Love This Recipe: These cheesecakes are as cute to look at as they are easy to make and fun to eat. They’re perfect for a summer dessert and topped with the most delicious pineapple sauce, made entirely in your Instant Pot!

We first made these vacation-inspired coconut cheesecakes with a sweet pineapple topping for my tropical-themed birthday party. We wanted something easy and fun to serve, and we’ve always loved making mini cheesecakes in the Instant Pot. 

These certainly were a hit at the party, so we had to share them with you! 

A Pinterest image reading "Instant Pot Mini Pineapple Cheesecakes" featuring a 45 degree shot of four mini mason jars filled with Instant Pot Coconut Cheesecakes, with a sweet pineapple topping and a maraschino cherry on top, with an Instant Pot, coconut, and pineapple visible in the background

How to Make Instant Pot Tropical Mini Cheesecakes

This Tropical Mini Cheesecake recipe will work in any brand of electric pressure cooker, including the Instant PotNinja Foodi, or Power Pressure Cooker XL. The three layers in these individual cheesecakes are:

  • A crunchy two-ingredient cookie crust
  • A creamy whipped coconut-cream cheese filling
  • A sweet and sunny pineapple syrup topping

When you get a bit of each in every bite, you have a satisfying, just-sweet-enough tropical dessert for any occasion. 

You’ll start by making the pineapple sauce, which is a totally delicious topping that you really shouldn’t leave out. In fact, you might want to make extra. We love to drizzle it over oatmeal and on pancakes and waffles for breakfast (or dinner!). 

Then, press the cookie crust and mix coconut cheesecake batter. Make sure you’re using coconut cream for the best flavor and texture. You can usually find it right next to the canned coconut milk at the grocery store. 

Layer everything into twelve 4-ounce glass jars and stack them in your pressure cooker to cook. 

🛑 Note: You’ll need to use two trivets to pressure cook these cheesecakes. If you only have one, just cook the cheesecakes in two batches. 

Serving Mini Pineapple Cheesecakes

We adapted this recipe from the Tropical Cheesecake recipe on page 41 of our dessert cookbook, Instantly Sweet. We wanted to use mini mason jars because they make it SO easy to serve the cheesecake. (It’s also great portion control.)

These are best served cold. So if you’re serving the cheesecakes at a party, I recommend placing them on an ice-filled tray or bowl. 

An overhead shot looking into an Instant Pot pressure cooker, filled with two sets of six filled mini mason jars stacked on top of each other

Instant Pot Tropical Party Menu 

For our luau birthday menu, we served these pineapple cheesecakes with:

Close-up of Instant Pot Coconut Cheesecakes with a pineapple topping, sitting on a white plate, with a coconut and pineapple wedge in the background

More Instant Pot Cheesecake Recipes

Love these adorable Instant Pot Tropical Mini Cheesecakes? Try these other layered cheesecake treats:

Do you LOVE this recipe?
Leave us a review below to tell us why!

Four mini mason jars filled with mini tropical cheesecakes, topped with crushed pineapple topping and a maraschino cherry on top

Instant Pot Tropical Mini Cheesecakes

Yield: 12 Cheesecakes
Prep Time: 20 minutes
Cook Time: 1 minute
Additional Time: 20 minutes
Total Time: 41 minutes

These cute Instant Pot Mini Cheesecakes are a fun tropical dessert made with coconut cookies, a fluffy coconut–cream cheese filling, and a sweet pineapple topping. 



  • 1 can (8 oz) crushed pineapple
  • 1/2 cup sugar
  • Pinch of table salt


  • 1 cup coconut cookie crumbs (about 12 cookies)
  • 2 tablespoons butter

Cheesecake Batter

  • 2 packages (8 oz each) cream cheese, at room temperature
  • 1/3 cup sugar
  • 1/3 cup cream of coconut
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature

For Serving

  • Maraschino cherries, optional


To Make Topping:

  1. Place a fine-mesh strainer over the pressure cooking pot. Drain the pineapple through the strainer, allowing the juices to collect inside the pot. Press on the pineapple to squeeze out additional juice.
  2. Set the crushed pineapple solids aside. 
  3. Select Sauté. Bring the pineapple liquid to a boil for 2 to 3 minutes until it is reduced by half (about 2 tablespoons).
  4. Stir in the crushed pineapple solids, sugar, and salt. Simmer until the sugar dissolves and the mixture is syrupy, about 5 minutes. Remove from heat. 
  5. Cool to room temperature, cover, and refrigerate until ready to serve.

To Make the Crust:

  1. Coat twelve 4-ounce mason jars with nonstick cooking spray.
  2. In a small bowl, stir together the cookie crumbs and butter. Equally divide the crust mixture among the mason jars. Use a tamper or spoon to evenly flatten the crumbs on the bottom of the jars. (Not too tight or it'll be difficult to get the crust out when you eat it.)

To Make the Cheesecake Batter:

  1. In a large bowl, with a handheld electric mixer, mix the cream cheese and sugar on medium speed until smooth. Blend in the cream of coconut, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Equally divide the batter among the jars (you can use a #16 scoop).
  2. Poor 1 cup of water into the pressure cooking pot and place a trivet at the bottom. Carefully place 6 jars on the trivet. Place a second trivet on top of the jars and place the remaining 6 jars on top. Lock the lid in place. Select High Pressure and 1 minute cook time.
  3. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally (10-20 minutes depending on your pressure cooker). When the valve drops, carefully remove the lid.
  4. Transfer the jars to a wire rack to cool. Use the corner of a paper towel to soak up any water that may have collected on top of the cheesecakes. When the cheesecakes are cool, cover with the canning jar lids and refrigerate for at least 4 hours, or overnight. 
  5. Serve topped with pineapple sauce and a maraschino cherry, if desired. 


The total time listed does not include the 4-24 hours of chill time.


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originally published May 4, 2021 — last updated September 30, 2021
Categories: Dessert