Cottage Cheese No-Bake Pina Colada Cheesecake

I always look forward to making tropical desserts once the weather gets warm, and this cottage cheese no-bake pina colada cheesecake is one of my favorites.

It gives you all the bright flavors of pineapple and coconut without having to turn on the oven.

Blending cottage cheese into the filling is the secret step here because it creates a remarkably light and silky texture.

Regular cheesecakes can sometimes feel too dense, but the cottage cheese keeps every bite creamy and refreshing.

You just need to chill it in the fridge, making it a great dessert to prepare a day ahead for your family.

Why I Love This Recipe

No Oven Needed – You can skip the hot oven entirely since this dessert sets up smoothly in the fridge.

Authentic Island Flavor – Real pineapple, rich coconut cream, and sweet rum extract combine for an authentic tropical taste.

Silky Smooth Texture – Whipping the cottage cheese in a blender creates an unexpectedly light and luxurious filling.

Upgraded Graham Crust – Toasting real coconut right into the buttery graham cracker base adds an incredible, nutty crunch.

The Ingredients

For the Crust

• 1 1/4 cups Graham Cracker Crumbs
• 1/2 cup Sweetened Shredded Coconut, Toasted
• 6 tbsp Unsalted Butter, Melted

For the Filling

• 2 1/2 cups Full Fat Cottage Cheese, Room Temperature
• 8 oz Cream Cheese, Softened
• 2/3 cup Cream Of Coconut
• 2 tbsp Powdered Sugar
• 1 tbsp Lime Juice
• 1 tsp Vanilla Extract
• 1/2 tsp Rum Extract
• 4 tsp Unflavored Gelatin
• 1/3 cup Pineapple Juice, Reserved From The Can

For the Pineapple Topping

• 1 (20 oz) Can Crushed Pineapple In Juice
• 3 tbsp Granulated Sugar
• 1 1/2 tbsp Cornstarch
• 1/4 cup Toasted Coconut Flakes

How to Make This Recipe

Step 1

Line the bottom of a 9-inch springform pan with parchment. Mix the graham cracker crumbs, toasted coconut and melted butter, press firmly into the bottom of the pan and chill while you make the filling.

Step 2

Drain 1/3 cup of juice from the can of crushed pineapple and set both aside. Use canned pineapple only, since fresh pineapple prevents gelatin from setting.

Step 3

Blend the cottage cheese in a food processor or blender for 2 to 3 minutes, scraping down the sides, until completely silky. Add the cream cheese, cream of coconut, powdered sugar, lime juice, vanilla and rum extract and blend until smooth.

Step 4

Sprinkle the gelatin over the reserved pineapple juice, let it bloom for 5 minutes, then microwave for 10 to 15 seconds until fully liquid. Whisk in 1/2 cup of the filling, pour it back into the blender with the motor running and blend for 15 seconds.

Step 5

Pour the filling over the crust, smooth the top and refrigerate for 2 hours until set.

Step 6

For the topping, stir the remaining crushed pineapple and its juice with the sugar and cornstarch in a saucepan. Cook over medium heat, stirring, for 3 to 4 minutes until thick and glossy, then let it cool completely.

Step 7

Spread the pineapple topping over the set cheesecake and refrigerate for at least 4 hours or overnight. Release the springform ring and sprinkle with toasted coconut flakes before serving.

Quick Tips

Make Sure to Use Cream of Coconut

Cream of coconut is thick and sweetened, and it is usually sold in the cocktail mixer aisle. It is not the same product as unsweetened canned coconut milk or coconut cream.

From my experience, swapping it with regular coconut milk makes the cheesecake filling too loose and robs it of that authentic sweet pina colada taste.

Give the can or squeeze bottle a good stir or shake before measuring, since the rich coconut fat tends to separate from the syrup.

Bring the Dairy to Room Temperature

You’ll get the best results if your cottage cheese and cream cheese sit out on the counter until they reach room temperature.

If the dairy is cold when you pour in the warm liquid gelatin, the gelatin will instantly firm up into tiny rubbery threads. Keeping the dairy at room temperature ensures the gelatin blends smoothly into the batter.

Puree the Cottage Cheese Completely First

I recommend running the cottage cheese through the blender by itself before adding the rest of the filling ingredients.

It takes a full two to three minutes on high speed to break down every single curd. Stop and scrape down the blender jar halfway through until the texture looks as smooth as sour cream.

If you toss everything in together from the start, small curds will remain trapped in the filling.

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Quick Answers

Can I substitute coconut milk or coconut cream for cream of coconut?

It is best not to swap them directly because cream of coconut is heavily sweetened and very thick, similar to condensed milk. Regular unsweetened coconut cream or canned coconut milk will leave your filling runny and lacking sweetness.

If you only have unsweetened coconut cream, you will need to add about a quarter cup of extra sugar to match the right flavor.