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Pina Colada Cheesecake – #2

Pina Colada Cheesecake - #2 recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 86.4
Dietary: Gluten-free
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
  • 1/2 cups VANILLA WAFERS or GRAHAM
  • 1 cups DAIRY SOUR CREAM
Directions
  1. 1
    Crush the vanilla wafers or graham crackers into fine crumbs.
  2. 2
    In a medium bowl, combine the cookie crumbs, 3 tablespoons melted butter, 1/2 cup flaked coconut, and 3 tablespoons dark rum.
  3. 3
    Press the crust mixture firmly onto the bottom and slightly up the sides of a 9-inch springform pan.
  4. 4
    Place the pan in the freezer to set the crust while you prepare the filling.
  5. 5
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  6. 6
    Add the sugar and beat until well combined and fluffy.
  7. 7
    Mix in the pineapple juice, coconut extract, and sour cream until fully incorporated.
  8. 8
    Add the eggs one at a time, beating on low speed just until blended.
  9. 9
    Pour the filling over the chilled crust and smooth the top with a spatula.
  10. 10
    Refrigerate the cheesecake for at least 4 hours or overnight until completely set.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/pina-colada-cheesecake-2/