Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted and slightly cooled
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1/2 cup pineapple juice, 100% pure
- 3/4 cup coconut cream, well-mixed
- 1 tablespoon agar-agar powder
- 1/4 cup water
- 1 cup pineapple chunks, fresh or canned (drained)
- toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until well mixed.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake it for about 10 minutes or until golden brown.
- Let it cool completely while you prepare the filling.
- In another mixing bowl, beat together cream cheese with granulated sugar until smooth and creamy.
- Add in pineapple juice and coconut cream, blending until completely combined and fluffy.
- In a small saucepan, combine agar-agar powder with water over low heat, stirring until dissolved—about 2-3 minutes.
- Once fully dissolved, slowly pour this mixture into the cream cheese filling while beating continuously to prevent lumps from forming.
- Gently fold in diced pineapple chunks into the creamy mixture using a spatula, ensuring an even distribution throughout.
- Pour the filling over your cooled crust in the springform pan.
- Smooth out the top with a spatula before covering it tightly with plastic wrap.
- Refrigerate for at least four hours or overnight.
- Before serving, garnish your Pina Colada Cheesecake with toasted coconut flakes on top for an added crunch and drizzle some pineapple juice around for presentation points.
- Slice it up and serve.
Notes
Store leftovers in an airtight container.
For best flavor, enjoy chilled.
Serve with fresh pineapple wedges.
Use crushed graham crackers for crust.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 18g
- Sodium: 200mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg