No Bake Pina Colada Cheesecake Recipe
This Pina Colada Cheesecake has all the flavors of your favorite tropical drink packed into one delicious and easy dessert. Loaded with pineapple and coconut, this summery dessert will transport you straight to your favorite vacation spot!
I have said it before but Maui is my very favorite vacation spot. It has been years since I have gotten to go but that doesn’t mean I can’t bring the flavors to my kitchen. In fact, anytime I can drink {or eat} something that reminds me of the island I am a super happy human. These Hawaiian Shortbread Cookies are another reminder of my favorite island.
This Pina Colada No Bake Cheesecake is full of everything you would expect from the drink, but in the form of a dessert that you won’t be able to get enough of.
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How to make a Pina Colada Cheesecake
- Let’s start with that delicious vanilla wafer no bake cheesecake crust. Combine Vanilla wafer crumbs with melted butter and brown sugar in a medium bowl. Pour into a springform pan and press down into an even crust.
- Next, add your cream cheese to a bowl and use a hand held mixer {or stand mixer} to whip it a bit. Add the sweetened condensed milk and continue to mix.
- Next, add the coconut extract and crushed pineapple {that has been drained}. The pineapple needs to be drained or it will make the cheesecake filling too liquidy. The mixture should be creamy but it won’t be totally smooth because of the pineapple in the batter.
- Finally, add the whipped topping and fold it into the cream cheese mixture. You want to be sure and do this carefully because if you stir too fast the topping can deflate.
- Pour the batter into your prepared Vanilla Wafer Crust in a springform pan and smooth out into an even layer. Refrigerate for at least 4 hours.
- To serve, remove the outside ring of the springform pan and place the no bake cheesecake onto a cake plate.
- To finish the cheesecake, add a ring of whipped topping to the outer edge. Add it to a piping bag {or Ziploc} to get a nice edge. Arrange the pineapple wedges around by placing them onto the whipped topping and gently pressing them in. Continue with the maraschino cherries and then add the toasted coconut.
It is like a Pina Colada drink but it is a totally fun and festive no bake dessert. Serve a slice at your next family dinner or take it to a potluck for a total show stopper.
The only thing better is a trip that includes palm trees and sandy beaches.
What is a Pina Colada?
A Pina Colada is a tropical drink that is made of pineapple juice, rum and coconut that has been blended with ice. The words Pina Colada are Spanish for strained pineapple. So using crushed pineapple is a great way to get that flavor loaded inside the cheesecake.
Do you love No Bake Cheesecake? Try these recipes…
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No Bake Pina Colada Cheesecake Recipe
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups Vanilla Wafers crushed
- ½ cup butter melted
- 2 Tablespoons brown sugar
Pina Colada Cheesecake Filling
- 16 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- ½ teaspoon coconut extract
- ½ cup crushed pineapple drained
- 8 ounces whipped topping
Optional Toppings
- 4 ounces whipped topping
- ¼ cup coconut flakes toasted
- 10 maraschino cherries
- fresh pineapple 8-10 small wedges
Instructions
Vanilla Wafer Crust
- Combine Vanilla Wafer crumbs, melted butter and brown sugar in a bowl. Mix together until everything is nicely incorporated. Pour into an ungreased springform pan. Press crumbs firmly into the bottom and slightly up the sides of the springform pan. Refrigerate until filling is ready.
Pina Colada Cheesecake Filling
- Mix together cream cheese and sweetened condensed milk until creamy using a hand held {or stand mixer}. Add the coconut extract and drained crushed pineapple, mix until evenly distributed. Add the whipped topping and fold into the cream cheese mixture until combined, being sure to do this slowly so that you do not deflate the filling.
Cheesecake Assembly
- Pour the Pina Colada cheesecake filling into the Vanilla Wafer crust and smooth into an even layer. Refrigerate for at least 4 hours.
- To serve, remove the outer portion of the springform pan. Then pipe a border of whipped topping around the edge of the cheesecake. Top with toasted coconut, maraschino cherries and fresh pineapple wedges. Cut into wedges and serve. Refrigerate leftovers for up to 3 days.
Notes
- If you want the rum flavor, add a 1/4 teaspoon of rum extract at the same time you add the crushed pineapple.
