NO-BAKE PINA COLADA CHEESECAKE
I think this is the prettiest cheesecake when you get it done and garnished. It's fancy enough for guests and easy enough for a Wednesday night supper. I would associate it with summer, but if you're one of those people who likes to fix "summer foods" in the winter for a cabin fever fixer, this cheesecake is gonna pick you right up!
Provided by Redneck Epicurean
Categories Cheesecake
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- In a nonstick skillet over medium heat, cook coconut, stirring until lightly browned, 3-4 minutes. Remove.
- Coat and 8 inch springform pan with cooking spray. Combine crumbs with 1/2 cup reserved coconut; stir in the butter. Press onto the bottom and 1 inch up the side of the pan.
- In a microwave-safe bowl, sprinkle gelatin over 1/4 cup pineapple juice. In another bowl at high speed, beat cream cheese until smooth. Reduce speed to medium; beat in sugar then sour cream. Reduce speed to low and add cream of coconut, rum and remaining pineapple juice. Beat until combined.
- Heat reserved pineapple juice and gelatin in the microwave on high in 5 second intervals until gelatin dissolves. At low speed, beat mixture into cheese until combined. Pour batter into pan. Refrigerate until set, about 4 hours.
- Run a knife around the edge of the cheesecake to loosen; remove the side of the pan and garnish with remaining coconut, pineapple chunks, and cherries, if desired.
Nutrition Facts : Calories 283.1, Fat 24.5, SaturatedFat 16.3, Cholesterol 58.5, Sodium 206, Carbohydrate 12.1, Fiber 0.8, Sugar 7.4, Protein 5.3
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