Pina Colada Cheesecake

Rating: 4.63 stars
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

By Dole

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Recipe Summary test

prep:
30 mins
additional:
6 hrs
total:
6 hrs 30 mins
Servings:
10
Yield:
10 servings
Nutrition Info
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.

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  • Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.

  • Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.

  • Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

Tips

*Substitute: You can use 2 teaspoons rum extract instead of 1/4 cup Jamaican rum.

Nutrition Facts

Per Serving:
620 calories; protein 7.4g; carbohydrates 58.4g; fat 39.1g; cholesterol 98.3mg; sodium 370.1mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

contractor1
Rating: 4 stars
07/02/2013
This cheesecake does not have the density or texture of a traditional cheesecake but it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would suggest doubling the crumb crust ingredients if you want the crust to cover the sides of the cake. I used an 8-1/2" spring form pan and the crust mixture covered only the bottom and a 1/4" up the sides. Personally I found this to be just the right amount of crust. I will make this desert again. Read More
Helpful
(10)

Most helpful critical review

R Mainero
Rating: 3 stars
07/06/2013
Next time I would leave out the whipped dairy topping or at least cut it in half. I agree that the crust needs doubled to have enough. Read More
Helpful
(1)
16 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
contractor1
Rating: 4 stars
07/01/2013
This cheesecake does not have the density or texture of a traditional cheesecake but it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would suggest doubling the crumb crust ingredients if you want the crust to cover the sides of the cake. I used an 8-1/2" spring form pan and the crust mixture covered only the bottom and a 1/4" up the sides. Personally I found this to be just the right amount of crust. I will make this desert again. Read More
Helpful
(10)
mumra
Rating: 4 stars
06/26/2013
Not a real cheesecake in the true sense of the word but a delicious dessert non the less. I reduced the sugar in the cheese mix because we are trying to reduce and it was sweet enough. Read More
Helpful
(3)
Joy0800
Rating: 5 stars
07/14/2013
Wonderful. I made extra crust to sprinkle over the top. It was actually great even without pineapple topping. Next time I will slice bananas before serving Read More
Helpful
(2)
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Schmoozy
Rating: 5 stars
10/13/2014
this was the bestest food I ever hadn't not wish to tried to have but I didn't not need to fry the cheese?? Read More
Helpful
(2)
cristol_the_pistol
Rating: 4 stars
10/15/2013
Convoluted to make but tasty! Read More
Helpful
(2)
Sarah
Rating: 5 stars
06/26/2014
I'm generally skeptical of no-bake cheesecakes but this one was really good. I did use whipped cream instead of the whipped topping (whipped topping is an abomination!) and the texture was perfect. I think next time I will add some rum to the pineapple topping. Read More
Helpful
(1)
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deb
Rating: 5 stars
09/27/2013
This was one of the best no-bake cheesecake I have ever tried. The flavors go so great together. I made it exactly as written and it was perfect. Great recipe! I will definitely make again! Read More
Helpful
(1)
IndianMama
Rating: 5 stars
06/11/2015
This recipe is so good!! The only thing I changed (and that is only because i like a generous crust) was double the ingrEdients of the crust and added a few specs of yellow food color to teh pineapple mixture to look more golden as the canned pineapple I was working with was a bit white. It came out awesome for my "Girls Night" and was gone very very quickly... Read More
Helpful
(1)
R Mainero
Rating: 3 stars
07/06/2013
Next time I would leave out the whipped dairy topping or at least cut it in half. I agree that the crust needs doubled to have enough. Read More
Helpful
(1)
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