Description
A creamy no-bake cheesecake with the tropical flavors of pineapple and coconut, inspired by the classic Pina Colada.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (13.5 ounce) can unsweetened coconut milk, chilled
- 1 cup heavy cream, chilled
- 1 cup crushed pineapple, drained
- Toasted coconut flakes, for garnish
- Maraschino cherries, for garnish
Instructions
- Combine graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- Beat softened cream cheese and 1/2 cup sugar until smooth. Stir in vanilla extract.
- In a separate bowl, whip chilled coconut milk and heavy cream until stiff peaks form.
- Fold whipped cream mixture into the cream cheese mixture. Fold in drained crushed pineapple.
- Pour filling over the chilled crust. Smooth the top.
- Chill for at least 4 hours, or until set.
- Garnish with toasted coconut flakes and maraschino cherries before serving.
Notes
- Ensure coconut milk and heavy cream are well chilled before whipping.
- Drain the crushed pineapple thoroughly to prevent the cheesecake from becoming watery.
- For best results, chill the cheesecake overnight.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45
- Sodium: 250
- Fat: 40
- Saturated Fat: 25
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 5
- Cholesterol: 80
Keywords: Pina Colada, cheesecake, no-bake, pineapple, coconut, tropical dessert