No-Bake Pina Colada Cheesecake

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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

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