Imagine diving into a creamy, dreamy cheesecake that transports you straight to a Caribbean beach with every single bite! This No-Bake Pina Colada Cheesecake is not just a dessert - it's a vacation on a plate that requires zero baking skills and maximum flavor excitement. Whether you're looking to impress your guests or treat yourself to a luxurious tropical escape, this recipe promises to deliver pure culinary bliss without breaking a sweat in the kitchen.
Prep Time: 20 mins
Cook Time: -
Total Time: 4 hrs 20 mins
Cuisine: Caribbean
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 1/2 cup rum
- 1 cup crushed pineapple, drained
- 1 cup whipped topping
Instructions
- Prepare a 9-inch springform pan by lightly greasing the sides and bottom with cooking spray.
- In a medium mixing bowl, combine graham cracker crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of the prepared springform pan, creating an even and compact base. Use the back of a spoon or flat-bottomed glass to compress the crust.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and creamy, using an electric mixer on medium speed.
- Gradually add coconut cream and rum to the cream cheese mixture, continuing to mix until fully incorporated and uniform in texture.
- Gently fold in the drained crushed pineapple, distributing it evenly throughout the mixture.
- Fold in the whipped topping, being careful not to deflate the mixture, until completely combined.
- Pour the cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula to ensure an even surface.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, carefully remove the springform pan sides and transfer the cheesecake to a serving plate.
- Optional: Garnish with additional pineapple chunks, toasted coconut flakes, or a light dusting of graham cracker crumbs before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smoother, lump-free filling.
- When pressing the graham cracker crust, use a flat-bottomed glass for even, compact layer.
- Drain the pineapple thoroughly to prevent excess moisture in your cheesecake.
- For the creamiest texture, use full-fat cream cheese and whipped topping.
- Chill the cheesecake for the full recommended time to ensure proper setting.
- For a non-alcoholic version, replace rum with pineapple juice or coconut extract.
- Garnish just before serving to keep toppings fresh and crisp.
- This cheesecake can be made up to 2 days in advance, making it perfect for party planning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 30g
Saturated Fat: 20g
Cholesterol: 70mg
