Taste the zest of summer by trying this Pina Colada Cheesecake recipe.
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!
A little pleasure of Pia Colada Cheesecake can’t hurt, right?
Piña Colada Cheesecake
Creamy cheesecake infused with pineapple, coconut, and rum flavors. Tropical, refreshing, and a fun dessert that brings island vibes to the table.
4
servings25
minutes410
kcal25
minutesKeep the screen of your device on
Ingredients
- Base
250 grams Sweet cookies-Nice
100 grams Butter-melted
- Cheesecake
750 grams Cream Cheese-softened
400 ml thickened Cream
2 tsp Coconut extract
1.5 cups Sugar
1 cup Desiccated coconut
2 cups Pineapple chunks
1 Yellow food colouring
Directions
- For The Base:
- Get a food processor and put in the sweet cookies (Nice). Process it into fine crumbs.
- Add the melted butter and mix again.
- Get a baking tin and grease it. Pour the mixture in, spread it and flatten it down.
- Put it in the fridge while you make the cheesecake.
- For The Cheesecake:
- Get a mixing bowl and put in the softened cream cheese, thickened cream and coconut extract. Mix it together.
- Add the sugar and desiccated coconut then mix it again.
- Get your blender and put in the pineapple chunks and thickened cream then blend together.
- Add the pineapple mixture to the cheesecake mixture and mix it through.
- Add yellow food colouring and mix again
- Pour the mixture into the baking tin and pop it in the freezer for about 4 hours.
Sounds like it may have been overbaked. A larger tin makes the cake shallower, so it can cook faster. Try…