Pina Colada Cheesecake
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?
Pina Colada Cheesecake
The perfect summer dessert. This Pina Colada Cheesecake has all the flavors of your favorite tropical cocktail, but it's in a delicious dessert form!
Ingredients
- 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
Instructions
- 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: 1Amount Per Serving: Calories: 114Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 46mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g
Looks delicious! Going to pin this to try sometime. Thanks for sharing this with us:)
This sounds great! I’m not sure what size packages you’re referring to in the ingredients list though. What size package of graham crackers, cream cheese, and whipped cream did you use please?
Many apologies, Jo. I’ve updated the recipe to be clearer. The graham crackers should be 1 sleeve or approximately 1 Cup crushed. Cream cheese should be 8oz. Whipped cream, I used a 12oz tub of Cool Whip, so half would be 6oz or so. You can absolutely use an 8oz tub, though and use more or less per your preference. 🙂 I hope this helps!
but what is the setting agent? Usually I use un-flavoured gelatin so it can set but as this recipe doesn’t call for gelatin, how does it set? additionally no rum?
I don’t use a setting agent with this recipe. It holds its shape nicely, so it doesn’t need it. You could use one if you feel like it, but it works just fine on its own. And I don’t add rum because I have four kids eating it, and I don’t personally drink. But you could easily replace the pineapple juice with rum, or add some rum extract if you’re missing the flavor. If you try it and make any tweaks, I hope you’ll come back and let us know how it works out! I love when people share their suggestions, as it gives others ideas, too!
Hi. This recipe looks great. I would just like to know what size pan you use.
@Johnathan, Excellent question.
This is a great recipe! Very refreshing and everyone loved it!