Pina Colada Cheesecake A no bake cheesecake with pineapple and coconut, creamy and delicious. Dessert Pina Colada Cheesecake Pina Colada Cheesecake thumbnail Preparation Time: 7 hours Total time: 7 hours 10 Servings Ingredients: 1-1/4 cups vanilla wafer crumbs, 1 cup flaked coconut, toasted, 1/2 cup butter or margarine, melted, 1 can (6 oz.) DOLE® Pineapple Juice, 1 envelope unflavored gelatin, 3 pkgs. (8 oz. each) cream cheese, softened, 3/4 cup plus 2 tablespoons sugar, divided, 1/4 cup plus 1 tablespoon dark rum, divided, 3/4 teaspoon coconut or vanilla extract, 2 cups frozen whipped topping, thawed, 1 can (20 oz.) DOLE Crushed Pineapple, undrained, 1 tablespoon cornstarch, optional coconut, flaked and toasted, Instructions: Step 1: Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill. Step 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.
Step 3: Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in 1/4 cup rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set. Step 4: Combine undrained pineapple, 2 tablespoons sugar, 1 tablespoon rum (optional) and cornstarch in medium saucepan.  Bring to a boil, stirring occasionally until sauce thickens.  Spread topping over cheesecake, before serving. Garnish with toasted coconut, if desired.
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Pina Colada Cheesecake

Prep Time 7 hours
Total Time 7 hours
Difficulty 1.0 Easy
Calories Per Servings 420 Calories
Servings 10
Nutrition facts Nutrition facts

About

A no bake cheesecake with pineapple and coconut, creamy and delicious.

Ingredients 13

Ingredients

1-1/4 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup butter or margarine, melted
1 can (6 oz.) DOLE® Pineapple Juice
1 envelope unflavored gelatin
3 pkgs. (8 oz. each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon dark rum, divided
3/4 teaspoon coconut or vanilla extract
2 cups frozen whipped topping, thawed
1 can (20 oz.) DOLE Crushed Pineapple, undrained
1 tablespoon cornstarch
 optional coconut, flaked and toasted

Steps

STEP1
Ingredients

1-1/4 cups vanilla wafer crumbs
1 cup flaked coconut, toasted
1/2 cup butter or margarine, melted

Direction

Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.

STEP2
Ingredients

1 can (6 oz.) DOLE Pineapple Juice
1 envelope unflavored gelatin

Direction

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.

STEP3
Ingredients

3 packages (8 oz. each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup plus 1 tablespoon dark Jamaican rum divided or
2 teaspoons rum extract
3/4 teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed

Direction

Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in 1/4 cup rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.

STEP4
Ingredients

1 can (20 oz.) DOLE Crushed Pineapple, undrained

2 tablespoons sugar
1 tablespoon rum (optional)
1 tablespoon cornstarch
Toasted flaked coconut (optional)

Direction

Combine undrained pineapple, 2 tablespoons sugar, 1 tablespoon rum (optional) and cornstarch in medium saucepan.  Bring to a boil, stirring occasionally until sauce thickens.  Spread topping over cheesecake, before serving. Garnish with toasted coconut, if desired.

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