No-Bake Pina Colada Cheesecake

By [e-mail]

Filed under: Desserts, French


Total time: 4½ hours Prep time: 30 min

Ingredients

• 2/3 cup flaked coconut
• 1 1/3 cups graham cracker crumbs
• 1/4 cup butter
• 1/2 oz gelatin (unflavored)
• 1/4 cup pineapple juice
• 1/3 cup pineapple juice
• 32 oz cream cheese (room temp)
• 1/4 cup sugar
• 1/2 cup sour cream
• 15 oz cream of coconut
• 3 tbs dark rum (optional or rum extract)

Preparation

Step 1

In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.



2

Coat and 8 inch springform pan with cooking spray. Combine crumbs with 1/2 cup reserved coconut; stir in the butter. Press onto the bottom and 1 inch up the side of the pan.



3

In a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. In another bowl at high speed, beat cream cheese until smooth. Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low and add cream of coconut, rum and remaining pineapple juice. Beat until combined.



4

Heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. At low speed, beat mixture into cheese until combined. Pour batter into pan. Refrigerate until set, about 4 hours.



5

Run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired