Escape to a tropical paradise with this Piña Colada Cheesecake! Layers of creamy, rum-infused filling, sweet pineapple, and toasted coconut create a dessert that's both decadent and refreshing. It's like a vacation for your taste buds!

Follow The Directions

01

Step

Prepare the Crust: In a medium bowl, combine vanilla wafer crumbs, 1 cup of toasted coconut, and melted butter. Mix well until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. (15 minutes)

02

Step

Bloom the Gelatin: Pour pineapple juice into a small saucepan. Sprinkle gelatin over the juice and let stand until softened. (5 minutes)

03

Step

Dissolve the Gelatin: Cook and stir the juice and gelatin mixture over medium heat until the gelatin is completely dissolved. Remove from heat and set aside to cool slightly. (3 minutes)

04

Step

Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and 3/4 cup of sugar with an electric mixer until smooth and creamy. (3 minutes)

05

Step

Incorporate Gelatin: Gradually beat the gelatin mixture into the cream cheese mixture until well blended. (2 minutes)

06

Step

Flavor the Filling: Beat in rum and coconut extract until smooth and evenly combined. (1 minute)

07

Step

Fold in Whipped Topping: Gently fold in thawed whipped topping until just combined. Be careful not to overmix. (2 minutes)

08

Step

Assemble and Chill: Spoon the cheesecake filling into the prepared crust, spreading evenly. Cover with plastic wrap and chill in the refrigerator for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely. (6 hours)

09

Step

Prepare Pineapple Topping: In a small saucepan, combine undrained crushed pineapple, 2 tablespoons of sugar, and cornstarch. (1 minute)

10

Step

Cook the Topping: Cook and stir the pineapple mixture over medium heat until it comes to a boil and slightly thickens. Remove from heat and let it cool completely. (5 minutes)

11

Step

Final Touches: Before serving, spoon the chilled pineapple mixture over the top of the cheesecake. Garnish with the remaining 1 teaspoon of toasted flaked coconut. (2 minutes)

For a richer flavor, consider using coconut rum instead of dark rum.
Make sure the cream cheese is fully softened to prevent lumps in the filling.
Chilling the cheesecake overnight is highly recommended for the best texture and flavor.
If you don't have a springform pan, a regular cake pan lined with parchment paper will also work.
To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown, watching carefully to prevent burning.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 17 Ratings)

Total Reviews: (10)

Avery Harris
Jun 20, 2025
This recipe is easy to follow and the results are amazing!
Jany Smitham
Jun 14, 2025
The pineapple topping is the perfect complement to the creamy cheesecake.
Alexzander Lubowitz
Jun 8, 2025
Make sure to chill the cheesecake long enough, or it will be difficult to slice.
Miguel Purdy
Jun 5, 2025
My family enjoyed every bite!
Elenora Batzglover
Apr 23, 2025
I used coconut rum instead of dark rum, and it was delicious!
Fleta Fisher
Mar 5, 2025
I found the crust a little too sweet, so I reduced the amount of sugar in the filling slightly.
Lila Howe
Mar 2, 2025
Next time, I might try adding a layer of pineapple chunks between the crust and the filling.
Kattie Krajcik
Feb 23, 2025
I made this for my husband's birthday, and he said it was the best cheesecake he's ever had!
Maxine Hyatt
Feb 9, 2025
Fantastic recipe! Thank you so much for sharing!
Darron Rath
Dec 30, 2024
This cheesecake was a huge hit at my party! Everyone loved the tropical flavors.

Piña Colada Cheesecake