No-Bake Pina Colada Cheesecake

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READY IN: 4hrs 30mins
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.
  • 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.
  • 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.
  • 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.
  • 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.
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