CAKES RECIPES

Piña Colada Cheesecake

Piña Colada  Cheesecake

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 11
Difficulty Medium

Rating (click to rate)

5.0 based on 3 ratings.

Ingredients

  • 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
100g
Energy 337cal 271cal
Protein 2.52g 2.02g
Fat (total) 27g 22g
 - saturated 16.8g 13.5g
Carbohydrate 24g 19g
 - sugars 16g 12.8g
Dietary Fibre 0.7g 0.56g
Sodium 262mg 210mg

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.

If you are fond of cocktails (like me!), this cheesecake 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 Pina Colada Cheesecake 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!

But a little pleasure can’t hurt, right?

Method

  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.

About Author

Simple Cooking Club

With over 1M YouTube subscribers to The Simple Cooking Channel, Jason has launched the Simple Cooking Club to share his top recipes and home chef secr...Read Moreets. Read Less

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