Description
A creamy and rich no-bake cheesecake that combines the tropical flavors of piña colada with a buttery graham cracker crust.
Ingredients
Scale
- 2 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon rum extract
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- Whipped cream (optional)
- Maraschino cherries (optional)
- Pineapple slices or chunks (optional)
Instructions
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press the mixture into the bottom of a 9-inch springform pan and freeze to firm up.
- Make the Cheesecake Filling: Beat the cream cheese and powdered sugar in a medium bowl until smooth. In another bowl, whip the heavy cream until soft peaks form. Fold the cream cheese mixture into the whipped cream, then stir in the crushed pineapple, shredded coconut, and rum extract. Spread the filling over the crust.
- Chill the Cheesecake: Refrigerate for at least 3-4 hours until fully set.
- Garnish & Serve: Remove from the pan, garnish with whipped cream, cherries, and pineapple if desired. Slice and enjoy!
Notes
Make sure cream cheese is fully softened for a smooth filling. Drain the pineapple well. For more coconut flavor, increase shredded coconut. For a firmer cheesecake, chill longer.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, pina colada, no-bake dessert, summer dessert