Easy Pina Colada No Bake Cheesecake
What if I told you this cool, creamy 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 be whipped up in the processor in a matter of minutes.
Servings: 14 servings
Calories: 515kcal
Ingredients
Coconut Graham Cracker Crust
- 1 cup unsweetened coconut (40 grams)
- 2/3 cup graham cracker crumbs (85 grams)
- 1/2 cup powdered sugar (65 grams)
- 6 tablespoons unsalted butter, melted (85 grams)
Cheesecake Filling
- 1 cup cream of coconut
- 1 tablespoon gelatin
- 1/4 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)
- 1/3 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 1/4 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.
Notes
Lyle's Golden Syrup is a staple in English baking and I can tell you it’s amazing. It can be used wherever corn syrup or honey are used and it's great on pancakes and waffes. 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.
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.
Five whole graham crackers can be processed into crumbs if not using purchased crumbs.
If you don't wish to use alcohol, add the gelatin to 1/4 cup water and increase the coconut extract to 1 tablespoon.
Nutrition
Serving: 14servings | Calories: 515kcal | Carbohydrates: 51g | Protein: 4g | Fat: 33g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 154mg | Potassium: 172mg | Fiber: 3g | Sugar: 46g | Vitamin A: 935IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 1mg
