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Cottage Cheese No-Bake Pina Colada Cheesecake

This refreshing tropical dessert brings bright, sunny flavor to your table. It is a delightful crowd-pleaser that is perfect for any occasion.
Cottage Cheese No-Bake Pina Colada Cheesecake
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Servings 12 slices
Calories 351 kcal
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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 can (20 oz) Crushed Pineapple In Juice
  • 3 tbsp Granulated Sugar
  • 1 1/2 tbsp Cornstarch
  • 1/4 cup Toasted Coconut Flakes

Equipment

  • 9-inch springform pan
  • blender

Instructions 

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

Nutrition

Serving: 1servingCalories: 351kcalCarbohydrates: 36gProtein: 9gFat: 19g
Course Dessert
Cuisine American
Keyword cottage cheese, no bake cheesecake, pina colada cheesecake

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