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!
Course Dessert
Cuisine American
Keyword cheesecake, no bake, piña colada, pineapple
Prep Time 10 minutesminutes
Chill Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 8
Calories 372kcal
Author Stacey aka the Soccer Mom
Cost $10
Equipment
1 Large Mixing Bowl
Non-Stick Baking Spray
Ingredients
3cupswhipped toppingsuch as Cool Whip
8ouncescream cheesesoftened
1/3cupsugar
1teaspoonrum extract
15ozcrushed pineappledrained (1 typical can)
1cupsweetened coconut flakes
1large 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 information is an estimate only and will vary based on exact ingredients used and serving size.