Pina Colada Cheesecake Recipe

Pina Colada Cheesecake combines the sweet, sunny flavors of pineapple and coconut with the smooth charm of a classic cheesecake. This dessert brings a tropical twist to your table, evoking warm beach vibes and fun gatherings.

The idea of blending pineapple, coconut, and creamy cheesecake first caught on when bakers wanted a treat inspired by the famous piña colada drink. Today, it’s a favorite for anyone who wants a taste of the tropics at home. Whether you’re a seasoned baker or just getting started, you’ll love how simple and delicious this cheesecake is.

Why You’ll Love This Recipe

You’ll enjoy this recipe because it blends bright fruit flavors with a rich cheesecake base, giving you a true vacation-like taste in every slice. The pineapple adds a juicy tang, while the coconut offers a subtle sweetness that feels light but still cozy. It’s not just about taste; it’s also about ease.

You can find the ingredients at most grocery stores, and the steps are clear enough for beginners. Unlike many desserts that require fancy skills, this one is straightforward and reliable. Also, you can adapt the recipe to suit different preferences: add a splash of rum, use rum extract, or skip it altogether if you prefer a non-alcoholic version. This is your chance to impress family and friends with a homemade cheesecake that’s both fresh and comforting.

Ingredients for Pina Colada Cheesecake Recipe

Below is a complete list of items you’ll need. Feel free to adjust amounts based on taste and dietary needs:

Crust

• 2 cups graham cracker crumbs (about 14 full crackers, finely crushed)
• 6 tablespoons melted butter (unsalted is best)
• ¼ cup sugar (regular granulated works fine)
• 1 pinch of salt (helps balance the sweetness)

Cheesecake Filling

• 4 packages (8 ounces each) cream cheese, softened at room temperature
• 1 cup sugar (add more or less to taste)
• 1 cup crushed pineapple, drained (reserve about 2 tablespoons of the juice if you want a glaze)
• ½ cup cream of coconut (try to use a thick, sweet product rather than coconut milk)
• ¼ cup sour cream (adds a subtle tang and smooth texture)
• 3 large eggs, at room temperature
• 2 tablespoons cornstarch (helps stabilize the filling)
• 2 teaspoons coconut extract (for extra coconut flavor; optional but recommended)
• 2 tablespoons pineapple juice (optional, for extra tropical taste)
• 2 tablespoons rum or 1 tablespoon rum extract (optional; skip if you want zero alcohol)

Topping (Optional)

• Whipped cream or whipped topping (for garnish)
• Toasted coconut flakes (for garnish and crunch)
• Maraschino cherries (for a bright pop of color)
• Pineapple chunks (fresh or canned, drained well)

How to Make Pina Colada Cheesecake Recipe

Follow these steps to create a smooth, tropical cheesecake that looks and tastes like a dream. The directions are broken down so you can see each process clearly.

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). This temperature helps ensure even baking.
2. Combine the crust ingredients. In a mixing bowl, stir together the graham cracker crumbs, melted butter, sugar, and salt. Use a fork to blend everything until the mixture feels like wet sand.
3. Press the crumb mixture into the bottom of a 9-inch springform pan. Press it firmly and evenly, using the bottom of a glass or measuring cup to get a compact layer.
4. Bake the crust for about 10 minutes, or until it’s lightly browned. Remove from the oven and let it cool on a rack.

Step 2: Prepare the Cheesecake Batter

1. In the bowl of an electric mixer, beat cream cheese on low speed until smooth. Start slow to avoid whipping in too much air.
2. Add the sugar. Continue mixing on low or medium speed for about a minute. You want a fluffy but not overmixed consistency.
3. Blend in the sour cream, cream of coconut, cornstarch, and coconut extract. Beat just long enough to combine these ingredients.
4. Add the eggs one at a time. After each egg, mix on low until it’s fully blended. Overmixing can lead to cracks, so stop as soon as the yolk disappears into the batter.
5. Stir in the crushed pineapple and any optional liquids (pineapple juice or rum). Make sure the pineapple pieces are evenly distributed.
6. Scrape the sides of the bowl to ensure no lumps are hiding at the bottom.

Step 3: Assemble and Bake the Cheesecake

1. Wrap the springform pan with heavy-duty aluminum foil to prevent water seeping in if you choose a water bath.
2. Pour the cheesecake batter over the pre-baked crust. Smooth the top with a spatula.
3. Set up a water bath if desired: place the springform pan in a larger pan. Fill the larger pan with hot water halfway up the sides of the springform. This step helps maintain an even temperature and reduces the chance of cracks.
4. Bake for about 1 hour to 1 hour 15 minutes. The cheesecake is set when the edges are firm, and the center still jiggles slightly if you tap the pan.
5. Turn off the oven and open the door slightly. Let the cheesecake remain in the oven for about 20 minutes at room temperature to reduce the risk of sudden temperature changes that cause cracks.
6. Transfer the cheesecake to a cooling rack and let it cool completely. Then place it in the refrigerator for at least 4 hours or overnight.

Step 4: Make an Optional Pineapple Glaze

1. Gather your glaze ingredients (if you want a sweet drizzle): reserved pineapple juice (about 2 tablespoons), 1 tablespoon sugar, 1 teaspoon cornstarch, and any extra pineapple bits.
2. Mix in a small saucepan over low heat, stirring constantly to prevent lumps.
3. Cook until thickened—this usually takes just a few minutes. Once it can coat the back of a spoon, remove from heat and let it cool.

Step 5: Decorate and Serve

1. Once the cheesecake is chilled, remove it from the springform pan. Slide a thin knife around the edges before releasing the latch.
2. Top with whipped cream, toasted coconut flakes, and maraschino cherries if desired. Drizzle the cooled pineapple glaze for extra flavor.
3. Slice and serve. Each wedge should show off the smooth filling studded with pineapple pieces, capped with fluffy topping.

Serving and Storage Tips

• Serving Suggestions:
  • Add a Tropical Touch: Dress each slice with an umbrella pick or garnish it with fresh pineapple chunks for a fun look.
  • Pair with a Light Beverage: Serve alongside iced tea, fruit punch, or a non-alcoholic piña colada mocktail to keep the tropical theme going.
  • Cut Clean Slices: For neat slices, use a sharp knife dipped in hot water, then wipe the blade between each cut.
• Storage:
  • Refrigerate Properly: Wrap leftover cheesecake in plastic wrap or keep it in an airtight container. It stays fresh for up to 4 days.
  • Freeze for Later: If you want to freeze the entire cheesecake or individual slices, wrap in plastic wrap, then in foil, and store for up to 2 months. Thaw overnight in the fridge.
• Reheating:
  • Cheesecake is best served cold or at cool room temperature, so there’s no traditional “reheating” needed. If you’d like a slightly warmer feel, let it rest on the counter for 10–15 minutes before serving.

USDA Leftovers and Food Safety: This resource discusses the safe handling of leftovers, emphasizing proper storage to prevent foodborne illnesses

Helpful Notes

1. Avoid Overmixing: Be gentle with the batter to keep it airy. Too much mixing adds extra air pockets, which might cause the top of the cheesecake to crack in the oven.
2. Room Temperature Ingredients: Make sure your cream cheese and eggs aren’t cold. This helps them blend seamlessly. Cold ingredients can lead to lumps in the filling.
3. Water Bath Tips: If you’re new to water baths, place the springform pan inside an oven bag before wrapping with foil. This adds an extra layer of protection to keep water out.
4. Rum or Rum Extract? For a classic piña colada feel, a little rum can enhance flavor. Rum extract is a good alternative if you prefer less alcohol or none at all. You can also skip this ingredient altogether.
5. Cream of Coconut vs. Coconut Milk: Cream of coconut is thicker and sweeter. Coconut milk might not give the same richness. Look for a product that’s labeled “cream of coconut,” not “coconut cream.”
6. Fresh vs. Canned Pineapple: Both work well. If using fresh, make sure it’s ripe and juicy. For canned pineapple, drain it well to avoid extra liquid in the batter.
7. Decorations: Toasted coconut adds a crisp, nutty edge on top. It also looks nice and hints at the tropical vibe. Pineapple chunks and cherries bring color and extra sweetness.
8. Pan Size: A 9-inch springform pan is standard, but 8-inch or 10-inch can work too. Just adjust baking time slightly, checking the center for the right jiggle.
9. Substitute for Graham Crackers: If you prefer, use digestive biscuits, shortbread cookies, or even vanilla wafers. You’ll still get a tasty crust.
10. Check for Doneness: Gently tap the side of the pan. The edges should appear firm, while the center jiggles a bit. Don’t rely on a toothpick test like you might for cakes.
11. Patience is Key: Cheesecake sets fully in the fridge. Give it enough time to rest, so you get clean slices and a flawless texture.
12. Serving Crowd: This dessert is ideal for potlucks, holiday dinners, or weekend treats. One cheesecake typically yields 12 generous slices.

Conclusion

Pina Colada Cheesecake is a sunny, flavor-packed dessert that brings joy to any occasion. It combines the tang of pineapple and the sweetness of coconut with a classic creamy cheesecake base. The process is easy enough for beginners, and there’s plenty of room to put your own spin on it—whether you love rum, prefer a virgin twist, or want extra toppings. Once you’ve chilled the cake and layered it with whipped cream and toasted coconut, you’ll have a slice of paradise on your plate.

If you’re seeking a fresh take on cheesecake, this tropical version stands out for its bold taste and fun vibe. The best part is that you don’t need expert skills or obscure ingredients. Try it for your next family gathering or celebration. Share it with friends, and invite them to leave comments or reviews. Don’t forget to spread the word on social media to let others discover this refreshing treat. Enjoy every spoonful!

_____________________________

Pina Colada Cheesecake Recipe

Rebecca Blumer

Pina Colada Cheesecake combines the sweet, sunny flavors of pineapple and coconut with the smooth charm of a classic cheesecake. This tropical dessert is simple to make and perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 15 minutes mins

Chilling Time 4 hours hrs

Total Time 6 hours hrs

Course Dessert

Cuisine American

Servings 12 Slices

Calories 420 kcal

Equipment

• 9-inch Springform Pan
• Electric Mixer
• Mixing Bowls
• Oven

Ingredients

  

Crust

• 2 cups graham cracker crumbs about 14 full crackers, finely crushed
• 6 tbsp butter melted, unsalted is best
• 1/4 cup sugar granulated
• 1 pinch salt balances sweetness

Cheesecake Filling

• 4 packages cream cheese 8 ounces each, softened at room temperature
• 1 cup sugar adjust to taste
• 1 cup crushed pineapple drained, reserve 2 tbsp juice for glaze
• 1/2 cup cream of coconut not coconut milk
• 1/4 cup sour cream adds tangy smoothness
• 3 large eggs room temperature
• 2 tbsp cornstarch helps stabilize the filling
• 2 tsp coconut extract optional but recommended
• 2 tbsp pineapple juice optional, for extra tropical flavor
• 2 tbsp rum or 1 tbsp rum extract, optional

Topping (Optional)

• whipped cream for garnish
• toasted coconut flakes for garnish and crunch
• maraschino cherries for color and decoration
• pineapple chunks fresh or canned, well-drained

Instructions

 

• Preheat oven to 325°F (160°C).
• Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl until combined.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
• In a mixing bowl, beat cream cheese until smooth.
• Add sugar and mix on low speed until fluffy.
• Blend in sour cream, cream of coconut, cornstarch, and coconut extract.
• Add eggs one at a time, mixing on low speed after each addition.
• Fold in crushed pineapple, pineapple juice, and rum (if using).
• Wrap the outside of the springform pan with heavy-duty foil if using a water bath.
• Pour the batter over the cooled crust and smooth the top.
• Bake for 60-75 minutes until the edges are firm but the center still jiggles slightly.
• Turn off the oven, crack the door open, and let the cheesecake sit for 20 minutes before removing.
• Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
• Garnish with whipped cream, toasted coconut flakes, maraschino cherries, and pineapple chunks before serving.

Notes

For a non-alcoholic version, omit the rum and use coconut extract for a similar tropical flavor.

Nutrition Information (Per Serving)

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 280mg
• Carbohydrates: 37g
• Fiber: 1g
• Sugar: 26g
• Protein: 7g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

Explore More Delicious Recipes

If you enjoyed diving into the Pina Colada Cheesecake Recipe, why not explore more delightful dishes from our collection? Here are some must-try recipes to elevate your cooking adventures:

• Delicious Crack Cake Recipe For A Moist Treat
• Delicious No Bake Cherry Cheesecake Recipe
• Delicious Cherry Chip Cake Recipe You Must Try
• Easy Woolworth Cheesecake Recipe To Impress Guests
• Homemade Fudgy Brownie Cookies That Delight

Explore these recipes today to bring more exciting flavors to your table and make every meal memorable!

FAQs