Pina Colada Cheesecake Recipe

Name: Pina Colada Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups vanilla wafer crumbs; 1 cup flaked coconut, toasted; 1/2 cup butter or margarine, melted; 1 (6 ounce) can DOLE(R) Pineapple Juice; 1 (.25 ounce) envelope unflavored gelatin; 3 (8 ounce) packages cream cheese, softened; 3/4 cup sugar; 1/4 cup dark Jamaican rum*; 3/4 teaspoon coconut or vanilla extract; 2 cups frozen non-dairy whipped topping, thawed; 1 (20 ounce) can DOLE(R) Crushed Pineapple; 1 tablespoon cornstarch; 2 tablespoons sugar; Toasted flaked coconut (optional)

Servings: persons

1 1/4 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup butter or margarine, melted
1 (6 ounce) can DOLE(R) Pineapple Juice
1 (.25 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup dark Jamaican rum*
3/4 teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 (20 ounce) can DOLE(R) Crushed Pineapple
1 tablespoon cornstarch
2 tablespoons sugar
Toasted flaked coconut (optional)

1
Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
2
Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
3
Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
4
Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

892

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 14 ingredients. The key ingredients include: 1 1/4 cups vanilla wafer crumbs, 1 cup flaked coconut, toasted, 1/2 cup butter or margarine, melted, 1 (6 ounce) can DOLE(R) Pineapple Juice, and more.

Yes, 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!

Pina Colada Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions