Pina Colada No Bake Cheesecake Recipe
All of the flavors you love about a festive Pina Colada drink is packed into a no bake cheesecake, complete with a Vanilla Wafer Crust.
Servings: 1 cheesecake
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups Vanilla Wafer crumbs
- ½ cup butter {melted}
- 2 tbsp brown sugar
Pina Colada Cheesecake Filling
- 2-8 oz pkgs. cream cheese {softened}
- 1-14 oz can sweetened condensed milk
- 1/2 tsp coconut extract
- ½ cup crushed pineapple {drained}
- 1-8 oz. tub whipped topping
Optional Toppings
- 4 oz whipped topping
- 1/4 cup toasted coconut flakes
- 10 maraschino cherries
- 8-10 small wedges fresh pineapple
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 a ungreased spring form pan. Press crumbs firmly into the bottom and slightly up the sides of the spring form 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 spring form 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.