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Pina Colada No Bake Cheesecake

Piña Colada No Bake Cheesecake

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Prep: 12 hours
Chill time: 6 hours

Ingredients

Cheesecake

  • 16 oz Cream cheese room temperature
  • 20 oz Crushed pineapple in pineapple juice
  • 50 g Powdered sugar ½ cup
  • 13.5 oz Coconut cream cold
  • 2 tbsp Powdered sugar
  • 1 tsp Pineapple extract

Crust

  • 20 Biscoff cookies ground/crushed
  • 50 g Dark brown sugar ¼ cup
  • cup Unsalted butter melted

Optional Topping

Instructions

  • At least 8 hours before you want to make the cheesecake, place the can of coconut cream into the refrigerator to chill. You want the cream and the coconut water to separate in the can and the cream will more or less be solid when it's ready.
  • Grind up your biscoff cookies finely, and add brown sugar and melted butter. Stir until you have a wet sand consistency.
  • Empty crust mixture into an 8" cake or springform pan that is lightly greased or lined with parchment. Press into an even layer on the bottom.
  • Place prepared crust into freezer while you prepare the filling.
  • Open your can of crushed pineapple and pour the juice into a measuring cup, until you have about 8 ounces.
  • Pour the juice into a small sauce pan over medium heat. Let the juice come to a simmer, stirring every minute or so. After about 5-10 minutes the juice will have reduced to somewhere between 2oz and ⅓ cup. Pour back into a measuring cup and allow to cool.
  • Optional: Measure out about a cup of the crushed pineapple and chop into smaller pieces. I diced each piece into about 6 smaller pieces so that there would be lots of little pineapple bits as opposed to big chunks, but this is personal preference.
  • Put the room temperature cream cheese and powdered sugar into a bowl or the bowl of your stand mixer with the paddle attached and blend for about 2-3 minutes until combined and smooth.
  • Mix in 1 tsp of pineapple extract, and your cooled pineapple reduction into the cream cheese, blend until combined.
  • Add 1 cup pineapple chunks to your cheesecake batter and mix with a spatula until evenly distributed.
  • Remove your can of coconut cream from the refrigerator. Open the can and scoop out the separated cream into a bowl. It's okay if a little remaining coconut water gets in with the cream. Save this liquid in case needed.
  • Add 2 tbsp of powdered sugar, and optionally add ½ tsp coconut extract to cream.
  • Using a whisk attachment, whip coconut cream until stiff peaks form.
  • Using a spatula, fold in whipped coconut cream into cheesecake batter. Fold in until combined
  • Remove chilled crust from freezer and add cheesecake filling to pan. Use a spatula or offset knife to smooth out the top.
  • Place the cheesecake into the refrigerator for at least 6 hours, but ideally overnight.
  • Optional: When cheesecake is ready, top with a thin layer of pineapple curd (recipe link in ingredient list and blog). Enjoy!