If you’re a fan of the classic piña colada cocktail, you’ll fall in love with this tropical cheesecake. Featuring a lush blend of creamy coconut and pineapple flavors, this Piña Colada Cheesecake brings island vibes right to your dessert table. Crafted with a crumbly graham cracker crust, a rich cream cheese layer, and topped with fresh pineapple and a coconut garnish, it’s the ultimate indulgence for anyone craving a sunny escape in dessert form. Let’s dive into the details and create a cheesecake that will make any occasion unforgettable!
Ingredients
For the Crust:
- 1 ½ cups (150 g) graham cracker crumbs
- ½ cup (113 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
- ½ tsp salt
For the Piña Colada Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) full-fat coconut cream
- 3 large eggs, room temperature
- ¼ cup (60 ml) pineapple juice (preferably fresh)
- 1 tsp vanilla extract
- ½ cup (100 g) crushed pineapple, drained well
- ½ cup (50 g) shredded coconut
For the Topping:
- 1 cup (240 ml) whipped cream or whipped topping
- ½ cup (100 g) crushed pineapple
- ¼ cup (25 g) toasted coconut flakes (optional)
- Maraschino cherries (optional garnish)
- Fresh pineapple slices for decoration (optional)
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Mix the Crust Ingredients: In a mixing bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand and is well coated.
- Press the Crust: Grease a 9-inch springform pan, then firmly press the crust mixture into the bottom of the pan. Use a flat-bottomed glass or measuring cup to create an even layer.
- Bake the Crust: Bake for 10 minutes until the crust is lightly golden and set. Remove from the oven and let it cool while you prepare the filling.