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Pina Colada Cheesecake

Pina Colada Cheesecake


"The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake."
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6 h 30 m servings 620 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 39.1 g
  • 60%
  • Carbs:
  • 58.4g
  • 19%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


  • *Substitute: You can use 2 teaspoons rum extract instead of 1/4 cup Jamaican rum.

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Read all reviews 11
  1. 11 Ratings

Most helpful positive review

This cheesecake does not have the density or texture of a traditional cheesecake, but, it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would sugge...

Most helpful critical review

Next time, I would leave out the whipped dairy topping or at least cut it in half. I agree that the crust needs doubled to have enough.

Most helpful
Most positive
Least positive

This cheesecake does not have the density or texture of a traditional cheesecake, but, it does have a nice combination of flavors. It was a nice finish to our families holiday BBQ. I would sugge...

Not a real cheesecake in the true sense of the word but a delicious dessert non the less. I reduced the sugar in the cheese mix because we are trying to reduce and it was sweet enough.

this was the bestest food I ever hadn't not wish to tried to have but I didn't not need to fry the cheese ??

Convoluted to make but tasty!

Wonderful. I made extra crust to sprinkle over the top. It was actually great even without pineapple topping. Next time I will slice bananas before serving

This recipe is so good!! The only thing I changed (and that is only because i like a generous crust) was double the ingrEdients of the crust and added a few specs of yellow food color to teh pin...

I'm generally skeptical of no-bake cheesecakes, but this one was really good. I did use whipped cream instead of the whipped topping (whipped topping is an abomination!) and the texture was perf...

Delicious! It has a very light texture and really tastes like a pina colada. The crust is the best part. Be sure to toast the coconut (I toasted mine in a frying pan on the stove over low heat)....

This was one of the best no-bake cheesecake I have ever tried. The flavors go so great together. I made it exactly as written, and it was perfect. Great recipe! I will definitely make again!

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