What if I told you this cool, creamy Easy Pina Colada No Bake Cheesecake can be made with no water bath, sour cream, eggs or condensed milk. Well, it can! It has all the flavors of a pina colada in a smooth, velvety dessert that can quickly be whipped up in the processor in a matter of minutes.
The Caramelized Pineapple Sauce that goes along with it is the final touch to a quick and easy dessert. This sauce can also go on pound cake, ice cream, or just eat it by te spoonful.
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Ever wonder where they come from? The first cheesecakes are thought to be from Samos in Ancient Greece where they were served at weddings. A far cry from modern cheesecakes, these consisted of wheat flour, pounded cheese and honey. Along the years, it has been refined and remade and today it's at the top of the list of favorite desserts.
The graham cracker-coconut crust can be used without baking but I highly recommend that you bake it so it stays firm even if refrigerated for several days.
If you've always wanted to know how to make a cheesecake, this is the easiest and best around. If you're looking for more summer recipes go to my post Summer Roundup of Sweet and Savory.
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Why You'll Love this Recipe
- It's super easy for little effort.
- It's an easy dessert that's perfect when you don't want the oven on for hours.
- It tastes incredible and like you have spent the day making it.
- It's rich flavor is very balanced both sweet and a bit tart from the sauce.
- It's simple but elegantly sophisticated.
- Perfect after barbecue.
Substitutions
If you don't wish to use alcohol, add the gelatin to ¼ cup water and increase the coconut extract to 1 tablespoon.
Recipe Ingredients
Coconut Graham Cracker Crust
BACK ROW: Powdered sugar, unsweetened coconut
FRONT ROW: Unsalted butter, graham crackers
Cheesecake Filling
BACK ROW: Powdered sugar, coco lopez, heavy cream
MIDDLE ROW: Coconut extract, cream cheese, crushed pineapple
FRONT ROW: Malibu rum, gelatin
Caramelized Pineapple Sauce
BACK ROW: Fresh Pineapple chunks, golden syrup
FRONT ROW: Brown sugar (light or dark), unsalted butter
Cream of Coconut
Do not confuse this with coconut milk – they are vastly different. One cannot be substituted for the other. There are several brands and the one above it the one I use.
I have seen it have a heavy white semisolid mixture at the top of the can with a dark, translucent liquid at the bottom. When whisked together it becomes an off white liquid. There might even be a few shreds of coconut. It can also be just the translucent liquid. Either is fine as long as it is cream of coconut.
Golden Syrup
Lyle's Golden Syrup is a staple in English Baking and I can tell you it’s amazing. I can literally eat it by the spoonful. It can be used where ever corn syrup or honey is used and it's great on pancakes and waffles. It can be easily found online or stores that sell international items and brings a taste that substitutes simply can’t. However, if you have to substitute I have seen clear corn syrup used.
Malibu Rum
This is a popular, combination of Caribbean rum with coconut liqueur. It can be bought in small airline or single serve bottles that can be found in some grocery stores or liquor stores for sure. The bottle contains ¼ cup which is perfect for this recipe. If you can't find it, use 3 tablespoons light rum, 1 tablespoon water and 2 teaspoons coconut extract.
The Coconut
Unsweetened coconut, also known as dessicated coconut is important in this crust. Without the sweetening it is just pure coconut that has a more impactful flavor.
Powdered Sugar
Powdered sugar is used because it will dissolve instantly into the other ingredients. Granulated sugar has the chance of remaining grainy.
Cream Cheese
Low fat cream cheese can be substituted if desired. Either should be room temperature when used.
Crushed Pineapple
Canned crushed pineapple is used in the filling of the cheesecake. It should be drained and squeezed dry before adding to the rest of the ingredients.
Fresh pineapple should not be used because there is an enzyme in it that prevents gelatin from setting.
Whipped Heavy Cream
Heavy cream refers to cream that has at least 35% fat as opposed to regular whipping cream that has about 30%. The heavier fat content makes a thicker whipped cream that doesn't water out after beating and needs no stabalization.
While I don't normally like to whip cream in the processor because it doesn't become very light, it is perfect in this application. The lack of air in the whipped cream adds to the smooth, velvet, dense texture of the cheesecake.
Caramelized Pineapple
For this, fresh pineapple is used for it's taste. It is important to use somewhat under ripe pineapple so it doesn’t turn to mush when caramelizing.
Be sure to see the recipe card below for the full ingredients list & instructions!
Step by Step Instructions
Coconut Graham Cracker Crust
Step 1. Spray a 9x3 inch a cheesecake pan with a removable bottom with non-stick baking spray. A springform pan can also be used. Set aside.
Step. Preheat the oven to 350°F. Spread the unsweetened coconut in a single layer on a baking sheet. Keep it together so stray strands don't burn.
Step 3. Toast the coconut for about 5 minutes, stir and toast until the coconut is a golden brown. Cool.
Step 4. Process the graham crackers and powdered sugar to make crumbs.
Step 5. Add the toasted coconut to the processor and pulse several times to combine them. Remove to a bowl.
Step 6. Add the melted butter to the crumbs and mix with a fork to form larger crumbs.
Step 7. Press the crumbs evenly into the bottom of the pan and bake for 10 to 12 minutes until lightly browned.
Step 8. The edge of the crust will, most likely, pull away slightly from the pan which can allow the liquid cheesecake to run down it.
Step 9. Press the crust that has pulled away back to the edge of the pan with the back of a soup spoon. At the bakery, we referred to this as "spooning the crust".
Step 10. The edge is sealed tightly again so no liquid can slip down the opening.
Cheesecake Filling
Step 1. Place the gelatin in Malibu rum or water to bloom or soften.
Step 2. Stir immediately to make sure all of the gelatin is wet making a gelatinous blob.
Step 3. Whisk the coco lopez together to make sure it is completely combined. Measure 1 cup.
Step 4. Add the cream to the processor bowl and process until whipped and thick. Remove to a large bowl.
Step 5. Without cleaning the processor bowl, add the cream cheese and powdered sugar. Process until smooth, scraping to make sure there are no lumps left.
Step 6. Heat the gelatin (either in the water or Malibu rum) in the microwave just long enough to liquify it. Add this, the cream of coconut, and coconut extract. Process until smooth, scraping several times.
Step 7. Add the cream cheese mixture and pineapple which has been squeezed dry to the whipped cream and fold everything together.
Step 8. Pour the mixture over the coconut-graham cracker crust and refrigerate at least 6 hours or overnight.
Caramelized Pineapple Sauce
Step 1. Place the butter, brown sugar and golden or corn syrup in a saute pan large enough to hold the pineapple.
Step 2. Bring the mixture to a rolling boil. Skim the foam from the sauce.
Step 3. Add the fresh pineapple to the syrup and continue cooking at a boil until the sauce reduces and coats the pineapple.
Step 4. Serve slightly warm along side the cheesecake.
Recipe FAQ's
They are two different desserts. The former is denser due to added ingredients such as sour cream and eggs and is usually baked in a water bath. The unbaked cheesecake is usually lighter in texture with fewer ingredients and depends upon gelatin to set it. Neither is better than the other. They are both delicious.
Yes, since either baked or unbaked the cheesecake needs to chill in the refrigerator to firm it up. It should be released after setting up.
There can be several reasons. It could be the recipe. It could be baked too long. Normally, they are taken out of the oven when they are slightly jiggly and then cooled to room temperature before being refrigerated to set up competely. If they are put directly into the refrigerator, they may also crack.
Expert Tips
- When adding gelatin to anything, the mixture to which it is added should be room temperature to ensure it combines smoothly. If a mixture is cold and the gelatin is introduced, it can become stringy and not set up.
- Two kinds of pineapple are used. Fresh pineapple for the sauce and canned crushed pineapple for the filling. Fresh pineapple has an enzyme that prevents gelatin from setting up.
- Under ripened fresh pineapple should be used for the sauce to keep it from becoming mushy when cooked.
- The Malibu Rum can be bought in small airline or single serve bottles in grocery or liquor stores which are perfect for this cake.
- 5 whole graham crackers can be processed to make the crumbs.
More Inviting Cheesecakes
If you love this Easy Pina Colada No Bake Cheesecake or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I appreciate you reading this post!
Easy Pina Colada No Bake Cheesecake
Ingredients
Coconut Graham Cracker Crust
- 1 cup unsweetened coconut (40 grams)
- ⅔ cup graham cracker crumbs (85 grams)
- ½ cup powdered sugar (65 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Cheesecake Filling
- 1 cup cream of coconut
- 1 tablespoon gelatin
- ¼ cup Malibu Rum or water
- 1 cup heavy cream
- 16 oz. cream cheese (454 grams)
- 1 cup powdered sugar (130 grams)
- 2 teaspoons coconut extract
- 8 oz can crushed pineapple
Caramelized Pineapple
- 3 tablespoons unsalted butter (45 grams)
- ⅓ cup golden or corn syrup
- 3 tablespoons brown sugar, packed (25 grams))
- 3 cups fresh pineapple chunks
Instructions
Coconut Graham Cracker Crust
- Preheat the oven to 350°F. Spray a 9x3 inch cheesecake pan (or springform pan) with a non-stick baking release. Set aside.
- Spread the coconut on a baking sheet, making sure to push the eges together so there are no stray pieces of coconut that can burn. Toast for about 5 minutes until medium brown. Stir and toast briefly if needed. Cool.
- If using whole graham crackers, break them into pieces and process them to make crumbs.
- Add the toasted coconut and powdered sugar to the processor bowl and process to make crumbs. Remove to a bowl.
- Add the melted butter to the crumbs and mix with a fork until completely combined. Press evenly into the bottom of the pan.
- Bake for 10 to 12 minutes until lightly browned. If the crust has pulled away from the side of the pan, using a soup spoon, press it against the side of the pan so there is no gap. Set aside.
Cheesecake Filling
- Have all the ingredients except the cream at room temperature.
- If you don't wish to use alcohol, add the gelatin to ¼ cup water and increase the coconut extract to 1 tablespoon.
- Pour the contents of the cream of coconut into a bowl and whisk to combine completely. Measure 1 cup for the recipe.
- Stir the gelatin into the Malibu rum or water. Set aside.
- Whip the cream in the processor fitted with the S blade until fairly stiff. Remove to a large bowl.
- Without cleaning the processor bowl, add the cream cheese and powdered sugar. Process until smooth, scraping down as necessary.
- Micowave the gelatin briefly to liquify it completely. Pour this along with the cream of coconut and coconut extract into the processor. Process to mix.
- Pour the contents of the processor over the whipped cream in the bowl.. Squeeze all of the liquid from the crushed pineapple and add it to the bowl. Fold all together and pour it over the crust. Smooth it out. Refrigerate to set, about 6 hours or overnight.
- Release by heating the sides of the pan with a hair dryer on high. See my Lemonade Cake with Blueberry Sauce. for complete instructions and photos. Keep the cake refrigerated until serving.
Caramelized Pineapple Sauce
- Place the butter, golden syrup or corn syrup and brown sugar in a skillet large enough to hold the pineapple.
- Bring the mixture to a rolling boil. Skim off the foam. Add the pineapple chunks and return to a boil. Continue to cook until the sauces reduces and coats the pineapple.
- Serve warm over the cheesecake. The sauce can be made ahead and refrigerated for up to a week. Warm when serving.
Fidelis says
I loved adding coconut to the crust. It is so to do and the flavour and texture was really improved and of course, yummy.
Thanks for another delicious recipe
Helen S Fletcher says
Coconut is a favorite - toasted or untoasted. You are right - so much flavor!