No-Bake Pina Colada Cheesecake

This no-bake pina colada cheesecake is the perfect dessert to serve at a backyard barbecue party on those hot summer days. The tropical flavors of pineapple and coconut will make your taste buds feel like you’re on an island vacation!

Table of Contents

1. The Perfect Tropical Cheesecake for Spring or Summer
2. Ingredients and Supplies to Make No-Bake Coconut Pineapple Cheesecake
3. How to Make No-Bake Pina Colada Cheesecake
4. No-Bake Pineapple Coconut Cheesecake Recipe Tips & FAQs
5. More No-Bake Treats from I Heart Recipes
6. Pina Colada Cheesecake Recipe

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Hey Cousins! Want to enjoy the rich and creamy flavor of cheesecake without having the prep and bake time of a traditional cheesecake recipe? Well, I’ve got just the thing for you – an easy recipe for no-bake pina colada cheesecake! Yes, it needs to set in the refrigerator overnight, but with a prep time of only 30 minutes, you really can’t beat the ease of this no-bake dessert!

The Perfect Tropical Cheesecake for Spring or Summer

This no-bake pina colada cheesecake is delicious any time of year. The light pastel yellow and white color makes it perfect for Spring, but the bright and tropical flavors make it a summer staple. Shoot, craving a little luau when it’s dark and dreary or cold and snowy? Whip up this dessert!

The flavors in this no-bake cheesecake are just like that fan-favorite tropical drink. A light and fluffy whipped topping layer mimics the cream of coconut element of a traditional pina colada drink. Fresh pineapple is bright and tangy, and a buttery graham cracker crust is the perfect base to hold it all together.

Top it all off with a garnish of toasted coconut flakes, fresh pineapple chunks, and a few maraschino cherries, and you’ve got yourself a tropical treat that no one can turn down.

Ingredients and Supplies to Make No-Bake Coconut Pineapple Cheesecake

We may call this a pina colada cheesecake, but that’s just where we’re taking our flavor inspiration from. I love the tropical flavors of coconut and pineapple together. Mix those with creamy, tangy cream cheese and light and fluffy whipped cream, and it’s like a match made in heaven! Below is a list of everything you need to make this tasty, tropical cheesecake. The recipe card at the end of the post has complete directions and ingredient measurements. Here is your shopping list!

Graham Cracker Crust Ingredients:

• Granulated Sugar: plain white sugar to sweeten the crust.
• Butter: 1 cup of melted butter is all you need to bind the sugar and graham cracker crumbs.
• Graham Cracker Crumbs: you can buy graham cracker crumbs, full graham crackers to crumble yourself, or even a pre-made crust – totally up to you!

No Bake Cheesecake Filling Ingredients:

• Cream Cheese: use full-fat cream cheese, and be sure not to accidentally buy the whipped stuff.
• Powdered Sugar: light and airy sugar ensures your cheesecake is smooth and creamy.
• Crushed Pineapple: drain and save the juice because you’ll need it too!
• Pineapple Juice: just two tablespoons is enough to infuse more pineapple flavor into this cheesecake. Don’t add more, or it won’t set properly.
• Cool Whip: I usually use heavy cream to create whipped cream for most of my recipes, but Cool Whip is a must for this no-bake cheesecake recipe. It’s folded in to make it light, fluffy, and bake-free.
• Yellow Food Coloring: this will give your cheesecake a vibrant yellow color!
• Toasted Shredded Coconut: toasted coconut adds texture, tropical flavor, and visual appeal to the top of your set cheesecake.
• Pineapple Chunks: I use the pineapple chunks as a topping, but if you have any crushed pineapple leftovers, you can use that too!

Kitchen and Baking Supplies Needed:

• Measuring spoons & spoons
• Mixing bowls
• Mixing spoons or a spatula
• An electric mixer, like a hand mixer or stand mixer
• Springform pan (9-inch round) or baking dish (9 x 9-inch)

How to Make No-Bake Pina Colada Cheesecake

This dreamy pina colada cheesecake recipe could not be easier to make. There’s no complicated cheesecake mix, no baking with a water bath. Just a couple of quick steps stand between you and the most tasty no-bake dessert! 

First, Make the Graham Cracker Crust

This is the perfect base layer. The crust is buttery and slightly sweet but not overpowering in any way. When it sets, it gives your no-bake cheesecake the perfect crunch to balance out the light and sweet cheesecake filling. For this crust, you can either make your own graham cracker crumbs or use store-bought crumbs. Here’s what to do: 

• If using whole graham crackers: put one sleeve of crackers in a large ziplock bag and crush them with a rolling pin until you have fine crumbs. You can also use a food processor if you have one! You’ll need 2.5 cups of crumbs for the crust. 
• If using store-bought graham cracker crumbs: measure out 2.5 cups of crumbs and toss them into a large mixing bowl – easy peasy! 
• How many graham crackers per cup? You’ll need about one sleeve of graham crackers per cup, so about 2.5 sleeves for this crust recipe.
• Next, mix the graham cracker crumbs with the granulated sugar and melted butter. Mix until a sand-like consistency forms.
• Pour the crust into your baking dish and use the bottom of a measuring cup or spatula to flatten out the crust into one even layer. Set the dish aside. 

Next, Make the Cheesecake Layer: 

• Whip the softened cream cheese in a large bowl until it’s nice and creamy. You can do this with a hand or stand mixer using the whisk attachment (just keep it on medium to low speed to avoid a mess).
• Add the powdered sugar until well combined. 
• Next, by hand, fold in the Cool Whip and crushed pineapple (drained of the juice) using a spatula or mixing spoon. 
• Spread the pineapple cheesecake layer over the graham cracker crust in one even layer. Place your baking dish or pan in the fridge until the next layer is ready.

Finally, Make the Pineapple Whipped Topping Layer: 

• In another large mixing bowl, combine another tub of whipped topping with a few drops of yellow food coloring and two tablespoons of reserved pineapple juice. Mix until you achieve the perfect pastel, pineapple-yellow color. 
• Spread the pineapple whipped cream mixture over the cheesecake layer until smooth. 
• Top it off with shredded toasted coconut and fresh pineapple chunks for the perfect finishing touch!

To set this no-bake pina colada cheesecake, cover your baking dish or springform pan and place it in the fridge overnight for at least 8-12 hours. It will be ready to serve immediately from the fridge! This easy dessert is one of my favorite things to make when I’m craving something sweet, tropical, and refreshing. Each slice topped with a maraschino cherry for an extra pop of color is like an instant vacation to Margaritaville!

No-Bake Pineapple Coconut Cheesecake Recipe Tips & FAQs

Now, I know y’all got some questions about this no-bake recipe, so I’m gonna do my best to give y’all all the answers and Cousin Rosie tips I got! First, here are some recipe tips to make sure your no-bake pina colada cheesecake turns out perfect every time. 

• There’s only a little coconut flavor in this dessert, and that comes from the toasted coconut flakes we use as topping. If you want to amp up that coconut flavor, try adding a teaspoon of coconut extract to the cheesecake layer.
• Because this is a no-bake recipe, it will obviously be softer than a traditional cheesecake. Use less whipped topping (about 1/3-1/2 of a container instead of the whole 8 oz. tub) if you want a firmer cheesecake layer. 
• Refrigeration is crucial to the cheesecake setting properly. This recipe doesn’t use any setting agent like gelatin, so it should be served well-chilled, right out of the fridge for best results.
• Can you use a store-bought graham cracker crust? Sure you can! However, most store-bought crusts only come in more shallow 9-inch round pie tins. This no-bake cheesecake is a thick ol’ gal, so that basic tin ain’t gonna cut it. It’s a great solution if you’re making a scaled-down version of this recipe, but it’s just as easy to buy graham cracker crumbs and make your own crust.

Does pina colada cheesecake have alcohol in it? 

While it’s named after one of the best tropical cocktails around, there isn’t any alcohol in this dessert. But it delivers the same tropical coconut and pineapple flavor you’re craving! If you are in the mood for an adult beverage, consider my Pina Colada Sangria or Kiwi Pina Colada Wine Cocktail!

What’s the best way to soften cream cheese for no-bake desserts?

If your cream cheese isn’t softened first, the mixture will be lumpy and hard to mix. A no-bake cheesecake filling should be smooth and creamy–ain’t no one wants a lumpy cheesecake! The best method for softening cream cheese is resting it at room temperature on the countertop, but sometimes we’re tight on time. If you’re in a rush, here are some other methods to try:

• Water Bath: remove your cream cheese from the box but leave it in the foil. Place the bricks in warm (not hot) water for 20 to 30 minutes. (If you’re worried about water seeping into the foil pack, put the bricks into small plastic baggies and squeeze all the air out.)
• Microwave: if you are really in a pinch for time, remove your cream cheese from the box and foil. Place it on a microwave-safe plate or bowl and microwave it on low for 10-second intervals until soft. Flip it over each new interval. It should take about 30-40 seconds to soften.
• By Hand: remove the cream cheese from the box but leave it in the foil. Use the heat from your hands to gently squish the cream cheese. Or, put on cooking gloves, pop it in a bowl, and squish it around like putty. This method takes time, and your hands get cold fast, so it’s an in-a-pinch solution.

What can I do with the leftover pineapple juice from this recipe? 

Cousins, the drained pineapple juice is just too delicious to toss down the drain! You only need two tablespoons for this recipe, so plenty is left to have some fun with. Fresh pineapple juice (even from a can) is only good for about 48 hours after being opened, but you can freeze it to prolong its life. Here are some creative ways to use your leftover pineapple juice:

• Drink it plain or mixed with a bit of water for a refreshing, hydrating drink. 
• Mix in a bit of rum for a simple cocktail. 
• Add it to a popsicle mold along with some fruit (mangoes, pineapple chunks, or strawberries) for a frozen treat.
• Freeze the leftover juice and use it as a meat marinade for dinner. It’s a great addition to savory recipes like glazed baked ham, pineapple glazed chicken, or sriracha pineapple chicken wings.
• Add it to freshly blended smoothies or milkshakes! Try a pineapple passion fruit milkshake or a pineapple strawberry coconut smoothie.
• Use it as a mixer for other flavored drinks, like with plain or sparkling water, or make a tangy mango pineapple lemonade.

More No-Bake Treats from I Heart Recipes

I hope you loved this no-bake pina colada cheesecake recipe! You can’t go wrong with the tasty, tropical flavors of pineapple and coconut. If you’re on the hunt for more easy dessert recipes, try these no-bake treats next!

• No Bake Lemon Cheesecake
• No Bake Butterfinger Pie
• No Bake Oreo Cookie Cheesecake
• No Bake Strawberry Cheesecake Lasagna
• Layered Lemon Dream Dessert
• Orange Creamsicle Dessert Bars

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