Piña Colada Cheesecake (No Bake)
Summer vacation in a slice! This piña colada cheesecake is creamy and dreamy, with real pineapple and coconut. It’s also super easy to make with no baking needed!
Piña Colada No Bake Cheesecake
If you love piña coladas, then you’ve got to try this dreamy piña colada cheesecake! It has all the flavors of the classic tropical cocktail in an easy to make dessert.
Traditional cheesecake recipes are a labor of love…they can take hours to make, from prep time, to baking time, to cooling time. And they are definitely tricky to get perfect too!
That’s why I love love love a no bake cheesecake. It doesn’t get any easier! No need to turn on the oven! No messing with a tricky springform pan!
With this easy no bake pina colada cheesecake all you have to do is mix, pour, and chill.
But the end result looks like you did spend all day in the kitchen! This piña colada cheesecake is as beautiful as it is delicious, made with fresh fruit, toasted coconut, and topped with a layer of whipped cream and fruit.
It’s sure to be a hit at any summer gathering!
Related: Try our frozen piña colada recipe too!
Ingredients
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- 3 cups whipped topping (such as Cool Whip)
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon rum extract
- 15oz crushed pineapple, drained (1 typical can)
- 1 cup sweetened coconut flakes
- 1 pre-made graham cracker crust (9″ crust)
Garnish Ideas
- whipped cream or whipped topping
- pineapple slices
- maraschino cherries
Helpful Kitchen Tools
Instructions
- Using an electric mixer and a large bowl, beat the cream cheese until smooth.
- Mix about a quarter of the crushed pineapple into the cream cheese mixture, along with the sugar and rum extract. Beat in the remaining crushed pineapple and sweetened coconut, until well combined.
- Fold in the whipped topping, then scoop the cheesecake filling into your pie crust and spread with a spatula until you have a smooth, even surface.
- Cover and chill in the freezer until set, or about 2-3 hours.
Prep Tips
- Garnishes: We covered the top of the pie (after it was already completely set) with whipped topping. We then piped whipped cream along the edges of the cheesecake and finished it with pineapple slices, maraschino cherries, and toasted coconut. I recommend waiting until you’re ready to serve before adding the garnishes, so they look fresh.
- Serving: A couple hours before you’re ready to serve the cheesecake, move it to the refrigerator to soften. I recommend giving it at least 1-2 hours to thaw a bit before try to cut and serve.
- Gluten-Free: This is an easy recipe to modify to make gluten friendly. Simply use a gluten free graham cracker crust instead of regular. All of the other ingredients are naturally gluten free, though you may want to check packaging to ensure that they are produced in a gluten free facility, if that is a concern.
- Whipped Cream vs. Cool Whip: The cheesecake mixture is made with whipped topping (such as Cool Whip) because this helps give the cheesecake a light and fluffy texture. Do not substitute whipped cream. However, for garnishing the cheesecake, you can use either whipped topping OR real whipped cream. Keep in mind that real whipped cream does not hold its shape as long, so if you want the cake to last in the fridge or to keep the leftovers, you may want to use Cool Whip for the toppings too.
Frequently Asked Questions
Can You Use A Homemade Pie Crust?
Absolutely! To keep this a no-bake recipe, we used a pre-made pie crust. However, it’s pretty easy to make your own homemade graham cracker crust. Here is a simple recipe:
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 TB unsalted butter, melted
Directions:
- Combine crust ingredients in a medium bowl.
- Scoop half of the crust mixture into the pie pan and press down until the bottom of the pie pan is covered.
- Use the remaining crust mixture to press onto the sides of the pie pan to finish forming the crust.
- Bake at 350°F for 10 minutes, then remove from oven and allow to cool completely before adding the filling.
Will My No Bake Cheesecake Set Up In The Fridge?
Yes, a no bake cheesecake will set up in the refrigerator, it just takes a few hours. The texture will also be a little softer than if you had put it in the freezer to set. I like putting our cheesecake in the fridge because it gets really cold and has a texture a little bit like an ice cream cake, which is so refreshing during the hot summer days! However, if you prefer a softer texture, you can set up your cheesecake in the fridge. Just be sure to allow for plenty of time, overnight if possible.
More Easy No Bake Dessert Recipes
- No Bake Cherry Cheesecake
- No Bake Strawberry Icebox Cake
- Ice Cream Sandwich Cake (Only 3 Ingredients!)
- Peaches & Cream Trifle
- No Bake Cookie Monster Cheesecake
- 4 Ingredient Chocolate Eclair Cake
- No Bake Buckeye Candy
- No Bake Lemon Cheesecake
No Bake Piña Colada Cheesecake Recipe (Printable Recipe Card)
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No Bake Piña Colada Cheesecake
Equipment
- 1 Large Mixing Bowl
- Non-Stick Baking Spray
Ingredients
- 3 cups whipped topping such as Cool Whip
- 8 ounces cream cheese softened
- 1/3 cup sugar
- 1 teaspoon rum extract
- 15 oz crushed pineapple drained (1 typical can)
- 1 cup sweetened coconut flakes
- 1 large pre-made pie crust
Instructions
- Using an electric mixer and a large bowl, beat the cream cheese until smooth.
- Mix about a quarter of the crushed pineapple into the cream cheese mixture, along with the sugar and rum extract. Beat in the remaining crushed pineapple and sweetened coconut, until well combined.
- Fold in the whipped topping, then scoop the cheesecake filling into your pie crust and spread with a spatula until you have a smooth, even surface.
- Cover and chill in the freezer until set, or about 2-3 hours.
Notes
Nutrition
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