This no-bake cheesecake is a delectable dessert that will have your taste buds dancing with the tropical flavors of pineapple, coconut, and cream cheese!
Enjoy the rich and creamy flavor of cheesecake without the baking or prep time of a traditional cheesecake. Yes, it needs to set in the refrigerator overnight—but it only takes about 25-30 minutes to prep.
What Is No Bake Pina Colada Cheesecake?
No Bake Pina Colada Cheesecake is a delicious, summery dessert that is quick and easy to make—but feel free to make it year-round! It’s perfect to brighten up your day when it’s dark and dreary or cold and snowy.
This ultra-creamy, no-bake cheesecake is flavored with coconut and pineapple, giving it a refreshing tropical flavor. It’s made with a graham cracker crust, cream cheese, a can of crushed pineapple, and whipped cream.
To top it off, it is garnished with toasted coconut and pineapple chunks.
Ingredients and Supplies
· Granulated sugar—plain white sugar
· Butter—1 cup of melted butter is all you need to bind the sugar and graham cracker crumbs.
· Graham crackers crumb—keep things easy by buying crumbs instead of full graham crackers.
· Cream cheese—full-fat cream cheese, softened for about 1 hour on the counter.
· Powdered sugar—light and airy sugar ensure your cheesecake is smooth and creamy.
· Crushed pineapple—drain and save the juice, because you’ll need it too!
· Cool Whip—I use heavy cream to create whipped cream for most of my recipes, but Cool Whip is a must for this No Bake Pina Colada Cheesecake. It’s folded in to make it light, fluffy, and bake-free.
· Yellow food coloring—this will give your cheesecake a vibrant yellow color!
· Pineapple juice—just 2 tablespoons is enough to infuse a bit more pineapple flavor into this cheesecake. Don’t add more or it won’t set properly.
· Toasted shredded coconut—toasted coconut adds texture, tropical flavor, and visual appeal to the top of your set cheesecake.
· Pineapple chunks—I used canned because it’s a sweeter topping than fresh pineapple. Just be sure to drain the juice in the can.
· Measuring spoons
· Measuring cups
· Mixing bowls
· Mixing spoons
· Hand mixer or stand mixer
· Spring form pan
· Optional: decorative cake stand
Is There Alcohol in This Dessert?
While it’s named after one of the best tropical cocktails around, there isn’t any alcohol in this dessert. Not to worry, as it delivers the same coconut and pineapple flavor you are craving.
If you are in the mood for an adult beverage, consider my Pina Colada Sangria!
I Really Don’t Need an Oven?
Nope! Not for this cheesecake recipe. It will be a bit softer than a traditional cheesecake, but there aren’t any eggs, so no baking is required. Not to worry, as it still delivers the cheesecake flavor you are craving.
I have a few other no-bake cheesecake recipes—No Bake Oreo Cookie Cheesecake or No Bake Lemon Cheesecake!
Does The Cream Cheese Have to Be Softened?
Cheesecake should be smooth. If the cream cheese isn’t softened first, the mixture will be lumpy. The best softening method is on the countertop, but sometimes time is tight. If you are in a rush, consider the softening methods below:
Countertop: remove your cream cheese from the box and set it out for about an hour on the countertop, half the time if it’s hot or humid in your kitchen.
Water bath: remove your cream cheese from the box and foil, cut it into 1-inch cubes, and let it sit in warm (not hot) water for 20 to 30 minutes.
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 and microwave it on low for 10 second intervals until soft. Flip it over each new interval. It should take about 3 intervals 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 gets cold fast but can cut down the softening time.
Don’t Have Graham Cracker Crumbs?
If you only have whole graham crackers, put 8 or so in a large plastic baggie and roll over them with a rolling pin. Empty the baggie once crushed and roll 8 or so more until you have 2.5 cups of crumbs.
Pop whole graham crackers in your food processor for fast and easy graham cracker crumbs.
How many graham crackers per cup? You’ll need about 1 sleeve of graham crackers per cup, so about 2.5 sleeves for this crust recipe.
Can I Use Store-Bought Graham Cracker Crust?
Yes! I prefer to make mine fresh because it tastes extra delicious, but store bought crust tastes good too.
If you use store bought crust, you will have to crumble it up, since this cheesecake isn’t the traditional shape as than other cheesecakes.
Don’t Toss Your Drained Pineapple Juice
Cousins, the drained pineapple juice is too delicious to toss down the drain! You only need 2 tablespoons for this recipe, so there will be plenty of juice left over.
The pineapple juice is only good for about 48 hours after being drained, but it can also be frozen for up to 3 months.
Here are a few alternatives:
· Drink it plain, maybe with a bit of water.
· Add a bit of rum and enjoy.
· Add it to a popsicle mold for a frozen treat.
· Freeze it to defrost as a fruity meat marinade.
· Use it as water to cook your morning oatmeal.
· Add it to a freshly blended smoothie.
· Add it to freshly squeezed juice.
· Use it to flavor plain sparkling water.
Add a Pop of Color With Maraschino Cherries
This dessert is vibrant yellow and looks stunning topped with shredded coconut and pineapple chunks.
If you want a bit more contrast, add a maraschino cherry on top of each slice!
Want more no bake cheesecake recipes? Check these out!
Be sure to print this recipe, and share it with your friends!
No Bake Pina Colada CheesecakePrint Recipe
- 1 cup granulated sugar
- 1 cup melted butter
- 2 1/2 cup graham crackers crumbs
- 16 oz package cream cheese softened
- 1 cup powdered sugar
- 1 cup crushed pineapple drained
- 1/4 cup toasted shredded coconut for topping
- 1/4 cup Pineapple Chunks drained for topping
- 8 oz Cool Whip
- 1 tsp yellow food coloring
- 2 tbsp pineapple juice
- In a medium mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined.
- Press the mixture into a 9 x 9 baking dish, and set to the side.
- Pineapple mixture instructions:
- Using a standing mixer, with a whisk attachment, whip the cream cheese until it’s nice and creamy.
- Start adding in the powdered sugar, and mix until it is well combined.
- Next, add in 8 oz of Cool Whip, and mix.
- Fold in the crushed pineapple with a spatula.
- Spoon out the cheesecake filling over the crust, and smooth with an angled spatula until it’s an even layer.
- In a large mixing bowl combine 8 oz Cool Whip, 1 tsp yellow food coloring, and 2 tbsp of pineapple juice.
- Mix until well combined.
- Spread about 8 oz of Cool Whip mixture on top using an angled spatula, over the Pineapple filling.
- Sprinkle it with toasted coconut, and pineapple chunks.
- Refrigerate overnight so that the filling can firm up.
- Serve, and enjoy the next day!
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