Piña Colada Cheesecake
This Piña Colada Cheesecake is the ultimate tropical summer dessert that everyone will enjoy! It’s creamy, tangy, and bursting with bright pineapple and coconut flavor, all while being completely gluten-free and dairy-free. A luscious pineapple compote adds a juicy layer of tropical sweetness, while toasted coconut and crunchy macadamia nuts bring the perfect contrast of texture and flavor.
This Piña Colada Cheesecake is every bit as delicious as it is fun to make! From blending up the creamy, dreamy coconut-cashew filling to simmering the fresh pineapple into a sweet and flavorful compote, each step brings this tropical dessert to life. I especially love finishing it with a generous layer of pineapple compote, toasted coconut, and crunchy macadamia nuts—it makes the cheesecake look as beautiful as it tastes. The combination of creamy, fruity, nutty, and coconutty flavors is absolutely irresistible, and every bite feels like a little escape to the tropics. Whether you’re making it for a special occasion or simply want to try something new, this cheesecake is sure to be a fun project and a dessert everyone will love!
Why you will love this recipe
- It’s naturally indulgent but made with wholesome ingredients – Cashews, coconut, macadamia butter, and fresh pineapple create a rich and satisfying dessert with plenty of flavor.
- It’s a fun twist on classic cheesecake. – If you love coconut and pineapple, this creamy, tropical version is a refreshing change from traditional cheesecake flavors.
- No traditional baking required – This is an easy freezer cheesecake that sets beautifully without turning on the oven.
- It’s completely gluten-free and dairy-free – You can enjoy a rich, decadent cheesecake without traditional flour or dairy ingredients.
- There’s the perfect mix of textures – The creamy filling is balanced by the crumbly crust, chewy toasted coconut, and crunchy macadamia nuts.
- You can make it ahead of time – Since the cheesecake needs time to set and soften before serving, it’s a great dessert to prepare in advance for gatherings, holidays, or special occasions.
- The pineapple compote takes it to the next level – Fresh pineapple is cooked down into a thick, flavorful topping that adds a bright burst of fruity sweetness to the creamy cheesecake.
What you will need
Raw Cashews – Soaked raw cashews are the secret to creating a rich, creamy, cheesecake-like texture without using dairy. Once blended, they become incredibly smooth and give the filling its luscious consistency.
Shredded Coconut – Shredded coconut adds delicious coconut flavor and a subtle chewy texture to the crust. Toasting some extra coconut for the topping adds even more flavor and a lovely golden crunch.
Pineapple – Fresh, juicy pineapple brings bright tropical flavor and natural sweetness to the cheesecake. It’s used to make the flavorful pineapple compote that tops the creamy filling.
Coconut Oil – Melted coconut oil helps bind the crust together while adding a subtle coconut flavor. It also helps the cheesecake firm up as it chills.
DF Cream Cheese – Dairy-free cream cheese gives the filling that classic cheesecake tang and rich, creamy texture while keeping the recipe completely dairy-free.
Coconut Cream – Coconut cream adds richness and plenty of tropical coconut flavor to the filling. It also helps create the smooth, velvety texture that makes every bite so decadent.
Macadamia Nut Butter – Adding raw macadamia nut butter to the cheesecake filling is a game changer! It makes this recipe so rich and adds that Macadamia nut flavor that pairs so well with the pineapple and coconut. I use the Artisana brand as well.
Gluten Free Gram Crackers – Gluten-free graham crackers create the buttery, crumbly base for the cheesecake. They add just the right amount of sweetness and provide a delicious contrast to the creamy filling.
Honey – Honey adds natural sweetness and complements the tropical pineapple and coconut flavors. Powdered monk fruit is a great alternative if you prefer a lower-sugar option.
Macadamia Nuts – Buttery, rich macadamia nuts add a delicious crunch and nutty flavor that pairs beautifully with the pineapple and coconut. Toasting them brings out even more of their natural flavor and makes the perfect finishing touch.
Vanilla Extract – A splash of vanilla extract enhances all of the flavors in the cheesecake and adds a warm, sweet note to the creamy filling.
How to make the Piña Colada Cheesecake
Prepare the Crust
In a food processor, add the gluten-free graham crackers and process until they form fine crumbs. Then add the shredded coconut and pulse a few times to combine. Pour in the melted coconut oil and process until the mixture is evenly coated and resembles a moist, crumbly mixture. Press the crust firmly into the bottom of your cheesecake pan or dish, creating an even layer.
Make the Cheesecake Filling
Add the soaked and drained raw cashews, dairy-free cream cheese, coconut cream, macadamia butter, melted coconut oil, honey or monk fruit sweetener, and ½ cup of pineapple compote to a high-speed blender or food processor.
Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be silky with no remaining cashew pieces. Pour the cheesecake filling evenly over the prepared crust and place the cheesecake in the freezer to set for about 3 hours.
Make the Pineapple Compote
While the cheesecake is setting, add the fresh pineapple and honey to a blender and blend until smooth and pureed. Pour the pineapple puree into a small saucepan and cook over medium heat. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the mixture has reduced and thickened.
Near the end of the cooking time, whisk together 2 teaspoons tapioca flour and 1 tablespoon cold water to make a slurry. Stir the tapioca slurry into the pineapple mixture and continue cooking for another minute or two, until thickened. Remove from the heat and set aside to cool completely.
Assemble the Cheesecake
Once the cheesecake is fully set, carefully remove it from the pan or dish. Then Spread a layer of cooled pineapple compote over the top of the cheesecake. Sprinkle with toasted coconut and macadamia nut crumbles. For an extra-pretty finish, pipe dairy-free vanilla frosting around the edges.
Transfer the cheesecake to the refrigerator and allow it to soften for at least 2 hours before serving. Store leftovers covered in the refrigerator for up to 1 week.
Other recipes you will enjoy
Piña Colada Cheesecake
Equipment
- 1 8 inch cheesecake pan
- Parchment paper
- Food Processor
Ingredients
For the crust
- 1/2 cup shredded coconut
- 1 1/2 cups gluten free gram crackers
- 1/3 cup melted coconut oil
For the cheesecake filling
- 1 1/2 cups raw cashews(soaked in hot water for 1 hour)
- 8 oz dairy free cream cheese(room temp)
- 1 cup full fat coconut cream
- 1/4 cup Artisana Macadamia butter(optional)
- 1/4 cup melted coconut oil
- 1 cup honey or powdered monk fruit
- 1/2 cup pineapple compote*
- 1 tsp vanilla extract
Pineapple compote
- 4 cups fresh pineapple
- 2 tbsp honey
Toppings
- 2/3 cup pineapple compote
- 1/3 cup toasted coconut shreds
- 1/3 cup chopped toasted Macadamia nuts
- Vanilla frosting(optional)
Instructions
Prepare the Crust
- In a food processor, add the gluten-free graham crackers and process until they form fine crumbs.
- Add the shredded coconut and pulse a few times to combine.
- Pour in the melted coconut oil and process until the mixture is evenly coated and resembles a moist, crumbly mixture.
- Press the crust firmly into the bottom of your cheesecake pan or dish, creating an even layer.
Make the Cheesecake Filling
- Add the soaked and drained raw cashews, dairy-free cream cheese, coconut cream, macadamia butter, melted coconut oil, honey or monk fruit sweetener, and ½ cup of pineapple compote to a high-speed blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should be silky with no remaining cashew pieces.
- Pour the cheesecake filling evenly over the prepared crust.
- Place the cheesecake in the freezer to set for about 3 hours.
Make the Pineapple Compote
- While the cheesecake is setting, add the fresh pineapple and honey to a blender and blend until smooth and pureed.
- Pour the pineapple puree into a small saucepan and cook over medium heat. Bring to a gentle boil, then reduce the heat and simmer for 20–25 minutes, stirring occasionally, until the mixture has reduced and thickened.
- Near the end of the cooking time, whisk together 2 teaspoons tapioca flour and 1 tablespoon cold water to make a slurry.
- Stir the tapioca slurry into the pineapple mixture and continue cooking for another minute or two, until thickened.
- Remove from the heat and set aside to cool completely.
Assemble the Cheesecake
- Once the cheesecake is fully set, carefully remove it from the pan or dish.
- Spread a layer of cooled pineapple compote over the top of the cheesecake.
- Sprinkle with toasted coconut and macadamia nut crumbles.
- For an extra-pretty finish, pipe dairy-free vanilla frosting around the edges.
- Transfer the cheesecake to the refrigerator and allow it to soften for at least 2 hours before serving.
- Store leftovers covered in the refrigerator for up to 1 week.
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply