Pina Colada Cheesecake – #2

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Servings: 6 Difficulty: Intermediate
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A tropical-inspired no-bake cheesecake with a coconut crust and creamy pineapple filling.
Pina Colada Cheesecake - #2 recipe image
Pina Colada Cheesecake - #2 recipe image
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Pina Colada Cheesecake – #2

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 86.4

Description

Transport your taste buds to a tropical paradise with this luscious Pina Colada Cheesecake. It features a buttery, crunchy crust made from vanilla wafers, dark rum, and toasted coconut flakes. The filling is a dreamy blend of softened cream cheese, sweetened condensed milk, and fresh pineapple juice, capturing the essence of a classic cocktail without the hangover. This dessert offers a perfect balance of tangy fruit and rich dairy, resulting in a smooth, melt-in-your-mouth texture. It is an ideal centerpiece for summer barbecues, beach parties, or whenever you crave a vacation vibe. Simple to assemble and requiring no oven time, this recipe delivers professional results with minimal effort, making it a crowd-pleaser for any occasion.

Ingredients

Directions

  1. Crush the vanilla wafers or graham crackers into fine crumbs.
  2. In a medium bowl, combine the cookie crumbs, 3 tablespoons melted butter, 1/2 cup flaked coconut, and 3 tablespoons dark rum.
  3. Press the crust mixture firmly onto the bottom and slightly up the sides of a 9-inch springform pan.
  4. Place the pan in the freezer to set the crust while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. Add the sugar and beat until well combined and fluffy.
  7. Mix in the pineapple juice, coconut extract, and sour cream until fully incorporated.
  8. Add the eggs one at a time, beating on low speed just until blended.
  9. Pour the filling over the chilled crust and smooth the top with a spatula.
  10. Refrigerate the cheesecake for at least 4 hours or overnight until completely set.
  11. Garnish with additional flaked coconut and pineapple chunks before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 86.4kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 18.9g7%
Dietary Fiber 9.9g40%
Sugars 3.6g
Protein 3.6g8%

* 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

Use full-fat cream cheese for the best texture; let it come to room temperature before mixing to avoid lumps.

If you prefer an alcohol-free version, replace the dark rum with additional pineapple juice or a splash of vanilla extract.

For a firmer crust, you can bake it in a 350-degree oven for 10 minutes and let it cool completely before adding the filling.

This cheesecake can be stored in the refrigerator for up to 5 days. Cover tightly with plastic wrap to prevent it from absorbing other odors.

Drained crushed pineapple can be folded into the filling for extra fruit texture and flavor.

Keywords: cheesecake, pina colada, pineapple, coconut, rum, cream cheese, dessert, tropical, no-bake, vanilla wafers, summer, party, sweet, chill, flaky, refreshing, easy, make-ahead, indulgent, cocktail
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