Recipe by DOLE
"The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake."
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1 1/4 cups
vanilla wafer crumbs
flaked coconut, toasted
butter or margarine, melted
1 (6 ounce) can
DOLE® Pineapple Juice
1 (.25 ounce) envelope
3 (8 ounce) packages
cream cheese, softened
dark Jamaican rum*
coconut or vanilla extract
frozen non-dairy whipped topping, thawed
1 (20 ounce) can
DOLE® Crushed Pineapple
Toasted flaked coconut
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 suggest doubling the crumb crust ingredients if you want the crust to cover the sides of the cake. I used an 8-1/2" spring form pan, and the crust mixture covered only the bottom and a 1/4" up the sides. Personally, I found this to be just the right amount of crust. I will make this desert again.
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.
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.
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 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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pina Colada Cheesecake
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 352
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