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Take your taste buds to paradise with this tropical Piña Colada Cheesecake! Enjoy this delectable dessert with friends and family, and for the adults, enjoy a splash of rum in the recipe, making it taste as yummy as the classic cocktail!

This recipe is from Food.com and you can get it here > No Bake Pina Colada Cheesecake!

Servings: 8-10 slices

Ingredients:

For the crust:

1 1/3 cup graham cracker crumbs

1/4 cup butter

1/2 Cup Coconut Flakes

For the cheesecake:

2 (1/4 ounce) pacakges unflavored gelatin

1/4 cup pineapple juice, plus

1/3 cup pineapple juice

4 (8 ounce) packages cream cheese

1/4 cup sugar

1/2 cup sour cream

1 (15 ounce) can cream of coconut

3 tablespoons dark rum (optional) 

For the topping:

1 ½ cups diced pineapples

14 to 16 Maraschino cherries for garnish

1 cup Coconut Flakes for garnish

Directions:

1. In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.
2. Coat and 8 inch springform pan with cooking spray. Combine crumbs with 1/2 cup reserved coconut; stir in the butter. Press onto the bottom and 1 inch up the side of the pan.
3. In a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. In another bowl at high speed, beat cream cheese until smooth. Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low and add cream of coconut, rum and remaining pineapple juice. Beat until combined.
4. Heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. At low speed, beat mixture into cheese until combined. Pour batter into pan. Refrigerate until set, about 4 hours.
5. Run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired.

Enjoy!

Foodie Files