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No Bake Mason Jar Pina Colada Cheesecakes

Prep Time 20 minutes
Total Time 6 hours
Author Vianney Rodriguez


  • 1 14 ounce bag Sprouts Organic Vanilla Wafers
  • 1 stick unsalted butter melted
  • 1/3 cup sugar
  • 2 8-ounce packages Sprouts cream cheese, at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 cups finely diced pineapple
  • 2 tablespoons sugar
  • 2 tablespoon water
  • 1 tablespoon coconut rum
  • 1 tablespoon cornstarch
  • Garnish: toasted coconut


  1. Place half of the vanilla wafers into a food processor; finely grind or place them in zip top bag and finely crush with a rolling pin. You will need 2 cups cookie crumbs, add additional vanilla wafers to food processor if needed.
  2. Mix vanilla wafer crumbs with melted butter and sugar until well combined.
  3. Press the mixture into the bottom of 6 (8 ounce) mason jars and place in the fridge to chill for at least 2 hours.
  4. In an electric mixer beat cream cheese until smooth.
  5. Add condensed milk a little at a time, scraping the sides of the bowl as necessary.
  6. Beat in the lemon juice and vanilla.
  7. Evenly divide cheesecake batter between the 6 mason jars. Return to the fridge to chill for 4-6 hours or overnight.
  8. In a medium saucepan combine pineapple, sugar, rum and cornstarch.
  9. Bring to a boil, stirring occasionally until sauce thickens. Remove from heat and allow to cool. Spoon topping over chilled cheesecakes. Garnish with toasted coconut and seal with lid. Place in a cooler, serve chilled.