No-Bake Pina Colada Cheesecake Recipe

Name: No-Bake Pina Colada Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup flaked coconut; 1 1/3 cups graham cracker crumbs; 1/4 cup butter; 2 (1/4 ounce) packages unflavored gelatin; 1/4 cup pineapple juice, plus; 1/3 cup pineapple juice; 4 (8 ounce) packages cream cheese, room temp; 1/4 cup sugar; 1/2 cup sour cream; 1 (15 ounce) can cream of coconut; 3 tablespoons dark rum (optional) or 3 tablespoons rum extract

Servings: persons

2/3 cup flaked coconut
1 1/3 cups graham cracker crumbs
1/4 cup butter
2 (1/4 ounce) packages unflavored gelatin
1/4 cup pineapple juice, plus
1/3 cup pineapple juice
4 (8 ounce) packages cream cheese, room temp
1/4 cup sugar
1/2 cup sour cream
1 (15 ounce) can cream of coconut
3 tablespoons dark rum (optional) or 3 tablespoons rum extract

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.

784

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup flaked coconut, 1 1/3 cups graham cracker crumbs, 1/4 cup butter, 2 (1/4 ounce) packages unflavored gelatin, and more.

Yes, No-Bake Pina Colada Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

No-Bake Pina Colada Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions