No-Bake Pina Colada Cheesecake
No-Bake Pina Colada Cheesecake
Yield: 12
When in Florida this year I ordered my daughter a Virgin Pina Colada. Just like when here mama was young, it quickly became her favorite flavor. Since then, Ive been trying to find more ways to fit these flavors into treats or her to enjoy. This is a fun and easy no-bake dessert everyone will go crazy over this summer!
Ingredients
Crust
- 1 package shortbread cookies (about 12oz)
- 6T butter, melted
- 1T granulated sugar
- pinch of salt
Filling
- 2 cups heavy cream
- 1 cup powdered sugar
- 2tsp vanilla
- 8oz cream cheese, room temp
- 3/4c canned, crushed pineapple
- 1box instant coconut pudding mix
- 1/4 tsp coconut extract
- pinch salt
Instructions
For Crust
- Combine cookies, vanilla, and butter in food processor and blend until combined. Press into a 8x8 baking dish using the bottom of the cup. Place into refrigerator while making filling.
For Filling
- In the bowl of stand mixer with whisk attachment, beat heavy cream until soft peaks form. Add vanilla and 1/2c powdered sugar and continue beating until stiff peaks form. Transfer heavy cream to different bowl and place into fridge.
- Place mixing bowl back onto stand mixer and switch to paddle attachment. Add cream cheese and remaining 1/2c powdered sugar and beat until combined. Add pineapple, pudding mix, coconut extract and salt and mix for 1-2 minutes on medium high. *Be careful when adding coconut extract. If you go overboard your dessert will end up tasting like Banana Boat sunscreen (ha).
- Fold 3/4 of the whipped cream into the cream cheese mixture. Once combined spread evenly over the crust. Top cheesecake layer with remaining whipped cream if desired and chill overnight. *my kids prefer the cheesecake without homemade whipped cream on top. They love adding it later with canned whipped cream. You do you!
