Pina Colada Cheesecake – #1
Description
This refreshing no-bake Pina Colada Cheesecake captures the essence of a tropical vacation in every bite. The base is a crisp, buttery crust made from vanilla wafers and melted butter, providing a perfect crunch against the luscious filling. The filling itself is a dreamy blend of cream cheese, whipped cream, and gelatin, infused with sweet pineapple juice and toasted coconut. It offers a delicate balance of tangy and sweet flavors, with a light, airy texture that melts in your mouth. Ideal for summer gatherings, beach parties, or as a festive dessert for warm evenings, this cheesecake requires no oven time, making it an easy and elegant treat for any occasion.Ingredients
Directions
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In a medium bowl, combine the vanilla wafer crumbs, 1/4 cup of the sugar, and the melted butter until the mixture resembles wet sand.
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Press the crust mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate while preparing the filling.
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In a small saucepan, sprinkle the gelatin over 1/4 cup of the pineapple juice. Let it stand for 5 minutes to bloom.
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Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Remove from heat and let cool slightly.
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In a large mixing bowl, beat the cream cheese, remaining 1/2 cup sugar, and coconut extract until smooth and creamy.
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Slowly pour the warm gelatin mixture into the cream cheese mixture, beating on low speed until fully incorporated.
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In a separate chilled bowl, whip the heavy cream and remaining pineapple juice until stiff peaks form. If using rum, add it now.
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Gently fold the whipped cream mixture into the cream cheese mixture using a spatula until no white streaks remain.
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Pour the filling over the prepared crust in the springform pan. Smooth the top with a spatula.
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Sprinkle the sweetened flaked coconut evenly over the top of the filling.
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Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is firm and set.
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Run a knife around the edge of the pan to loosen before releasing the springform ring. Slice and serve chilled.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 719.3kcal
- % Daily Value *
- Total Fat 39.5g61%
- Saturated Fat 27.9g140%
- Cholesterol 48.4mg17%
- Sodium 177.1mg8%
- Total Carbohydrate 84.7g29%
- Dietary Fiber 43.4g174%
- Sugars 18.1g
- Protein 16.6g34%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a stronger tropical flavor, toast the flaked coconut in a dry skillet over medium heat for 2-3 minutes until golden brown before sprinkling on top.
Ensure the gelatin is fully dissolved but not boiling before adding it to the cream cheese, as boiling can reduce its setting power.
For an alcohol-free version, omit the rum and use an additional 1/4 teaspoon of vanilla or coconut extract.
This cheesecake should be kept refrigerated at all times. It can be stored covered in the fridge for up to 3 days.
If the filling seems too thick after folding in the whipped cream, you can add a tablespoon of pineapple juice to loosen it slightly.
