Summer days are here (for a little while longer, at least!), and I am all about the Pina Colada! Who doesn’t love that delicious combination of pineapple and coconut?? If you’re into the cocktail, you’ve probably enjoyed one or two already in this hot summer sunshine. But what I love is that it’s so easy to turn it into a mocktail for the kids!
But even better than the drink is this absolutely delicious Pina Colada Cheesecake! It’s got the same great flavor as the cocktail, but it comes in a perfectly shareable dessert form!
This recipe is actually super simple to make, and it requires no baking, no separating ingredients. Just throw everything into a bowl. It really is so easy a kid could do it, and my kids have definitely had fun with it!
Very few ingredients are needed for this. The crust is simply crushed graham crackers and butter.
The only thing that takes any effort at all is cutting up the pineapple, but you can easily just buy it already chopped! I like using pineapple rings because then I can use them to decorate at the end. But it’s just as simple to buy a can of crushed pineapple for the filling.
While many cheesecake recipes use sour cream or heavy cream to go along with the cream cheese, this one takes it to the next level by using coconut cream! It gives that same creamy effect but adds in a new dimension of flavor, which is perfect when we’re talking about pina colada!
Since this is a no-bake recipe, you don’t even have to worry about baking it, which means you don’t have to deal with a cracked cheesecake! I suggest refrigerating overnight for the best results, but even a few hours will work if you’re short on time. And let’s face it, this cheesecake is so simple, you’re going to want it in your arsenal for the next potluck or picnic you go to!
Simply pipe on a bit of whipped cream, some pineapple rings and a few cherries, and you’re sure to have the best looking dessert no matter where you are!
Serve it on a wooden cutting board or pizza peel for a more rustic feel, or make it elegant on your best cake stand!
It’s truly a beautiful dessert that no one would ever say no to!
Use your cherries as a guide for serving. You could easily get 12 servings from this cheesecake, and it’s so rich that you could probably stretch it even further!
How gorgeous is that?
- 1 sleeve (approx 1 C) graham crackers, crushed
- ¼ cup melted butter
- 1 block (8oz) cream cheese
- ½ cup sugar
- ¼ cup coconut cream
- 1 tsp vanilla extract
- ½ tub (6oz) whipped cream
- ½ cup crushed pineapple
- ¼ cup pineapple juice
- Extra whipped cream for topping
- Jar of cherries
- Mix graham cracker crumbs and melted butter, and press into the bottom of a springform pan. Set aside.
- Blend cream cheese, sugar, coconut cream, vanilla, whipped cream, and pineapple juice with an electric mixer until evenly blended.
- Fold in crushed pineapple.
- Pour into your pan, and refrigerate overnight.
- Remove pan sides, and pipe on rings of whipped cream around the edge.
- Top with cherries and serve as desired.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 114Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 46mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.