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Two recipes for piña colada cheesecake




Want to bake a piña colada cheesecake? In this article, we share with you some different tricks to prepare just such in a few simple steps. Try it today!

Cheesecake is a very popular dessert because of its mild taste and creamy texture. In this article, we’re going to bring you an innovative take on the traditional recipe that we’re sure will surprise the whole family! Learn how to make a piña colada cheesecake.

One of the things we love about this recipe, aside from its amazing taste, is that it’s so easy to make that you don’t even need to turn on the oven! That makes it absolutely perfect for the hottest summer days. We hope you like it!

Piña colada cheesecake without oven

The recipe that we share below is not exactly useful. But it is very good. Of course, you can adapt it to suit people who are gluten intolerant or the diet you follow. At the end of the article, we give you some ideas on how to do it.

Our recipe contains a small splash of alcohol in the form of a tablespoon of rum that you mix into the batter. If you want a kid-friendly dessert, you can just skip this ingredient, as it doesn’t affect the recipe at all.


For the pie shell (for a 24 cm pie tin):

  • 250 grams of digestive biscuits or similar graham crackers
  • 125 ml melted butter

For the filling:

  • 250 grams of cream cheese
  • 200 ml condensed milk
  • 150 ml coconut yogurt
  • 200 ml whipped cream
  • 200 grams of canned pineapple (diced)
  • 14 grams of uncolored gelatin
  • 1 tablespoon white rum (optional)

Note! If you don’t like coconut yogurt, you can use regular yogurt instead.

For decoration:

  • Pineapple slices (optional)

Preparation of the piña colada cheesecake

  1. First, prepare a 24 cm mold with a removable base. To do this, grease it well. You can also put baking paper on the bottom.
  2. Then crush the graham crackers and mix them with the melted butter. Press the mixture into the bottom of your mold into an even and neat layer.
  3. Next, beat the cream cheese in a large bowl until it is soft and has a smooth and fluffy texture.
  4. Add yogurt and condensed milk. Whisk again.
  5. Then add the pineapple chunks and rum to the batter. Set aside.
  6. Whip the whipping cream until it forms peaks. It needs to have a fairly stiff consistency before you mix it into the rest of the filling, but don’t beat it so long that it turns into butter.
  7. Mix 1/3 of the whipped cream into the cheese mixture.
  8. Then carefully fold in the rest of the whipped cream in large, airy strokes.
  9. Follow the recommendations on the gelatin package to soak and dissolve it, then add it to the mixture. Remember to carefully fold the gelatin into the mixture so that the filling does not lose air.
  10. Then pour the filling into your mold with the graham cracker base.
  11. Refrigerate for at least two hours.
  12. Finally, decorate with pineapple slices and serve.

Piña colada cheesecake for the gluten intolerant

You can adapt the above recipe so that gluten-intolerant people can also enjoy the dreamy taste of piña colada. To do this, choose biscuits suitable for people with gluten intolerance and moisten them with water. Voilá, your bottom is ready!

For the filling you need:

  • 500 grams of cream cheese without wheat, oats, barley, and rye
  • 2 eggs
  • 200 grams of sugar
  • 2 tablespoons skimmed milk (30 g)
  • 70 grams of cornstarch
  • 1 can be crushed or diced pineapple (100 g)
  • 1 tablespoon rum


  1. Set the oven to 175°C.
  2. First, mix all the ingredients for the filling until you get a smooth and even batter.
  3. Then pour the batter over the base.
  4. Bake for 35-40 minutes in the lower part of the oven
  5. Allow to cool and refrigerate for at least two hours before serving.
  6. Decorate with pineapple.

Variations on the recipe

  • You can use a thin roll cake for the bottom if you prefer a soft cake.
  • If you don’t like cakes with pieces of fruit, you can crush the pineapple and mix the puree into the filling.
  • Having trouble whipping the cream? Here’s our trick. Place the cream in the freezer for 10 minutes before whipping it. This way it will have a better texture. If you still can’t whip it properly, you can add a tablespoon or two of sugar to help the peaks form.
  • To reduce the calorie content of the recipe, you can replace the graham crackers with biscuits with a lower calorie content and moisten them with water instead of butter. Also, replace the cream cheese with a lighter version. Also, avoid adding condensed milk (as it is rich in sugar) and replace it with yogurt.
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