Pina Colada Cheesecake!

A Coconut, Pineapple and Rum based Pina Colada Cheesecake with a Coconut and Biscuit Base, and Pineapple and Coconut on top! 

Okay… so I was meant to go through this period last year of posting more cocktail based bakes on my blog, and yeah that didn’t happen. I had all the intentions, but my schedule of posting got the better of me and then I didn’t think winter was the best time to start posting them.

So, it’s now the following year, and I am READY to post more. Starting with this INSANE Pina Colada Cheesecake. Oh hey, yeah, that is correct. Pina. Colada. Cheesecake. Need I say more? 

From the beginning of this post, I will mention how this is more based on my Gin & Tonic Cheesecake then anything, and it DOES use a setting agent. Out of the 75+ cheesecakes on my blog, this is my second that uses some kind of setting agent. 

There are different kinds of setting agents out there, but the best and easiest to get will always be Gelatine. Unfortunately, of course, this makes the cheesecake not vegetarian-friendly, but there are vegetarian versions available such as Agar Agar which is my favourite veggie alternative, or vege-gel which is available in supermarkets but not quite as good (in my personal opinion). 

I wanted this Pina Colada Cheesecake to be as Pina Colada themed as I could possibly get it, so after experimenting, I felt the only way to get the real flavours would be to need a setting agent otherwise the flavours were just too tame!

My version of a Pina Colada cocktail consists of Pineapple, Coconut and Rum. There are various versions of a Pina Colada about in the world, but through everyone that I have asked, these are the most prominent bits you think of when someone says “Pina Colada”. 

For the Biscuit Base, I just wanted to go down a classical route of a ‘buttery biscuit base’ but I took inspiration from my Bounty Cheesecake and used desiccated coconut in the base along with the butter and biscuits. It gives it a delicious flavour. 

For the filling, I also took some inspiration from my Bounty Cheesecake and used Coconut Cream in place of double cream. Coconut Cream is NOT coconut milk, so please buy the correct one! I found mine in the Thai section of the supermarket. 

I find it important to store the Coconut Cream in the fridge overnight before using as it made it thicker in a way, and suited the temperature of the other ingredients (the cream cheese mainly) so made it much easier to do!

For the Pineapple side, some people may go “but you can’t make pineapple jelly with fresh pineapple juice” and you would be correct. There are some fruits out there such as fresh Pineapple that will not ever set like a jelly. However, use tinned pineapple (and juice) and it’ll work. Apparently, this is down to how is processed for being tinned. 

The Rum is optional, but I love Rum so had some available to use… and if it’s going to be a classic Pina Colada Cheesecake then it needs it. Obviously, if you want to make it kid-friendly then leave it out and keep the bottle for the adults. Top up the pineapple juice by 50ml, and using 100ml more coconut cream!

When it came to the Gelatine, as I had used leaf gelatine in my Gin & Tonic Cheesecake, I thought I would stick with the same as it worked so well! You can get powdered gelatine, but I tried that with this recipe and it just didn’t work as well in my opinion! 

You can feel free to try the Cheesecake without a setting agent, but with the Pineapple Juice, and Rum added in, I really much preferred it with the setting agent. I hope you guys love this Pina Colada Cheesecake as much as I did! Enjoy! X

Pina Colada Cheesecake!
Prep Time
25 mins
Cook Time
20 mins
Setting Time
5 hrs
Total Time
5 hrs 45 mins
 

A Coconut, Pineapple and Rum based Pina Colada Cheesecake with a Coconut and Biscuit Base, and Pineapple and Coconut on top! 

Course: Dessert
Cuisine: Cheesecake
Keyword: Cocktail, Pina Colada
Servings: 14 Slices
Calories: 458 kcal
Author: Jane's Patisserie
Ingredients
Biscuit Base
  • 275 g Digestives (or graham crackers)
  • 50 g Desiccated Coconut
  • 150 g Unsalted Butter (melted)
Cheesecake Filling
  • 5 Dr Oetker Gelatine Leaves
  • 150 ml Pineapple Juice (from a tin)
  • 100 ml White Rum
  • 75 g Caster Sugar
  • 500 g Full Fat Cream Cheese
  • 75 g Icing Sugar
  • 250 g Coconut Cream (chilled)
Decoration
  • Tinned Pineapple Chunks
  • Toasted Coconut
Instructions
For the Biscuit Base!
  1. Blitz your biscuits in a food processor to a fine crumb, and add in the desiccated coconut and blitz again briefly to combine.

  2. Alternatively, add your biscuits to a large bowl and bash with the end of a rolling pin to a very fine crumb and stir through the coconut.

  3. Add in your melted unsalted butter, and mix till combined.

  4. Press into the bottom of an 8"/20cm Deep Springform Tin and leave to the side for now.

For the Cheesecake Filling!
  1. Get a bowl with cold water in, and your gelatine leaves to soak for at least five minutes. The water needs to be cold!

  2. Add your Pineapple Juice, Rum, and Caster Sugar to a small pan, and heat on a medium heat whilst stirring to dissolve the sugar.

  3. Once the mixture is hot, check your gelatine leaves are squishy - if ready, squeeze out and excess water and then add into the hot pineapple/rum mixture and whisk till the gelatine is dissolved.

  4. Leave the mixture to cool for 5-10 minutes whilst stirring occasionally.

  5. Add your Cream Cheese and Icing Sugar to a stand mixer and whisk till smooth.

  6. Add in the Coconut Cream and whisk again till smooth!

  7. Whilst whisking, slowly pour in the liquid making sure its whisking in properly!

  8. Pour the Cheesecake mix onto the biscuit base. Set in the fridge for a minimum of 5-6 hours, or preferably overnight.

For the Decoration!
  1. Once the Cheesecake has set, remove it carefully from the tin. I run a knife around under the biscuit base to detach it from the base of the tin and slide it onto a plate.

  2. Decorate the top of the cheesecake with the Pineapple chunks from the tin, and some extra coconut! Enjoy!

Recipe Notes
  • I used the Del Monte pineapple chunks in juice tin for this! 
  • You can switch the Gelatine for an alternative brand, or a vegetarian version of gelatine. Or you can use powdered gelatine (I much prefer leaf gelatine though!)
  • You should use tinned pineapple with juice for this recipe, as fresh pineapple chunks and juice may cause the gelatine to not set at all. 
  • I used Coconut Cream to keep the Pina Colada theme, but you can easily switch to Double Cream if you would prefer. 
  • I used Koko Kanu Rum as its coconut flavoured and utterly delicious, but any white rum should do the trick!
  • The Rum is optional, but it won't be the same without it! If you don't want to use it, use 50ml more pineapple juice, and 100ml more coconut cream!
  • This cheesecake will last for 3 days once set!
Nutrition Facts
Pina Colada Cheesecake!
Amount Per Serving
Calories 458 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 24g150%
Cholesterol 62mg21%
Sodium 212mg9%
Potassium 200mg6%
Carbohydrates 31g10%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 745IU15%
Vitamin C 1.5mg2%
Calcium 47mg5%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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1 comment

  1. That looks delicious! What type of cream cheese do you use? A block type cream cheese or a soft type cream cheese like the philadelphia in a tub?

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