Pina Colada Cheesecake is a delicious, quickly prepared no bake cake. It is perfect for summer because you don’t need an oven, because it tastes like your favourite cocktail, and because it’s so nicely refreshing.
The main ingredients of Pina Colada Cocktail are pineapple and coconut. So I made sure in my recipe that these two flavours are really intense. In the cheesecake, you will therefore find pieces of pineapple, pineapple juice, coconut cookies, shredded coconut, coconut yogurt, and liquor. Optionally, you can leave out the liquor and add some more pineapple juice instead so the cake is suitable for children.
You won’t need any gelatin for this cake. The filling is thick enough already because of cream cheese and mascarpone, so the cake is appropriate for vegetarians, too. But it is important to note that you have to keep your cake in the fridge for at least 5 hours before serving, the best if overnight. The procedure is quite simple, in fact, you will make the cake in less than 1 hour. You can cut it into 10 slices.
I used gluten free coconut cookies, so in this case the cheesecake is also suitable for people on gluten free diet. If you want the lactose free version, use all dairy products without lactose, you can also replace butter with margarine.
Ingredients (for a 23 cm cake)
- 320 g coconut cookies
- 150 g unsalted butter
- 100 g pineapple pieces (tinned or fresh)
- 200 ml sweet cream
- 400 g cream cheese
- 500 g mascarpone
- 150 g coconut yogurt (coconut flavour only, no fruit)
- 180 g powdered sugar
- 1 tsp vanilla essence
- 50 ml pineapple juice
- 50 ml coconut liquor
- 5 tbsp shredded coconut
Prepare the cookie crust. Grease a 23 cm round baking tray with butter. Melt the butter and meanwhile crush the cookies.
Mix together cookies and butter. Cover the bottom of the baking tray with the mixture, cover the edges as well.
Cover with pineapple pieces.
Whip the sweet cream. Add cream cheese, mascarpone, coconut yogurt, powdered sugar, and vanilla essence. Stir thoroughly. Finally, add pineapple juice, coconut liquor, and shredded coconut. Mix until combined. Spread the mixture on the cookie crust with pineapple. Refrigerate for at least 5 hours.
The cheesecake can be simply decorated with shredded coconut and pineapple pieces.
Enjoy the summer cocktails and cakes!