Piña Colada Cheesecake

Piña Colada Cheesecake


Servings 12
Time Needed Prep
Ingredients 11
Difficulty Medium

Rating (click to rate)

5.0 based on 3 ratings.


  • Base
  • 250 g Sweet Cookies Nice
  • 1 100 Gram Butter melted
  • Cheesecake
  • 1 750 Gram Cream Cheese softened
  • 1 400 Millilitre Thickened Cream
  • 1-2 tsp Coconut Extract
  • 1.5 cups Sugar
  • 1 cup Desiccated Coconut
  • 2 cups Pineapple Chunks
  • 1 Yellow Food Colouring

Nutrition Information

Qty per
125g serve
Qty per
Energy 337.39013888889kcalcal 270.53434009333kcalcal
Protein 2.5165740740741gg 2.0179004302488gg
Fat (total) 27.046018518519gg 21.686694211501gg
 - saturated 16.829907407407gg 13.494964343917gg
Carbohydrate 23.897962962963gg 19.162443991551gg
 - sugars 16.013935185185gg 12.840681716095gg
Dietary Fibre 0.70333333333333gg 0.56396378336841gg
Sodium 262.22953703704mgmg 210.2672442915mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Taste the zest of summer by trying this Pina Colada Cheesecake recipe.

Piña Colada Cheesecake | Stay At Home Mum
via Create My Cookbook

If you are fond of cocktails (like me!), this one is a must-try. Taste the flavours of coconut and pineapple in this delectable sweet treat and get ready to be transported to the tropics. A spoonful of this makes you feel like you’re eating dessert in a resort, when you’re actually just in front of your computer, working your ass off overtime on a Friday night!

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A little pleasure of Piña Colada Cheesecake can’t hurt, right?

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  1. Get a food processor and put in the sweet cookies (Nice). Process it into fine crumbs.

  2. Add the melted butter and mix again.

  3. Get a baking tin and grease it. Pour the mixture in, spread it and flatten it down.

  4. Put it in the fridge while you make the cheesecake.

  5. Get a mixing bowl and put in the softened cream cheese, thickened cream and coconut extract. Mix it together.

  6. Add the sugar and desiccated coconut then mix it again.

  7. Get your blender and put in the pineapple chunks and thickened cream then blend together.

  8. Add the pineapple mixture to the cheesecake mixture and mix it through.

  9. Add yellow food colouring and mix again

  10. Pour the mixture into the baking tin and pop it in the freezer for about 4 hours.

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