These No-Bake Piña Colada Cheesecake Parfaits are both refreshing and indulgent. These layered cheesecake parfaits start with a buttery Oreo cookie crust. The creamy pineapple coconut cheesecake filling has a hint of rum.
Well I am back and feeling refreshed and energized from a wonderful couple of days in Salt Lake City where I attended the Everything Food Conference. Unlike a typical job, our “coworkers” are located all over the place. So when we all have a chance to get together, it’s nothing but laughs, good food and talking about ALL the things that come with running our businesses.
I had the pleasure of sharing my No-Bake Lemon Macaroon Cheesecake with the conference attendees thanks to my friends at ADA Mideast. I love sharing desserts with people, and this was such a fun and unique opportunity to meet so many new faces and share my cookbook with them as well.
My weekend ended with a totally random and last minute decision to try and get tickets to a NBA playoff game. The Golden State Warriors were in town playing the Utah Jazz. My friend Jocelyn is a huge basketball fan and I’m always up for an adventure. It was such a fun night. Err and then my flight was delay 6 hours so I spent literally all day Sunday in the Salt Lake City airport. Not exactly the way I wanted to end the trip but things happen I guess.
Today it’s back to the daily grind and thankfully I have these No-Bake Piña Colada Cheesecake Parfaits to get me through the day.
These parfaits are everything you’d expect a Piña colada cheesecake to taste like: there’s a buttery cookie crust, a sweet coconut & pineapple cheesecake filling with a hint of rum and of coarse a whipped cream topping. I just loved this No-Bake Piña Colada Pie from my friend Trish, and I knew it would make a perfect parfait.
It took all my will powder to resist eating an entire parfait for breakfast.
The cheesecake filling is so perfect. I used canned pineapple, which you’ll need to drain very well, but I am sure fresh pineapple would be just as good. If you are able to find crushed pineapple, that is the easiest. If not, just pulse you pineapple in a food processor for 15-30 seconds. It doesn’t need to be in a puree form, in fact, some smaller chunks of pineapple are certainly welcome.
I happened to use pre-toasted coconut for these parfaits because I personally like the toasted flavor of coconut. For this recipe, you really could use either toasted or just sweetened coconut. If you need to toast it yourself, then I suppose this wouldn’t be considered a no-bake recipe.
For the filling, you can use a homemade prepared whipped cream or you could use Cool Whip. Cool Whip is of course the quick and easy option, but it only takes a couple more minutes to prepare some homemade whipped cream. You could even flavor your whipped cream with a little coconut or rum extract! It’s completely up to you.
If you need me, I will be daydreaming about warmer weather and Piña Coladas for the next few days.
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- For the crust:
- 20 Golden Oreo Cookies
- 2 tablespoons unsalted butter
- For the filling:
- 8 ounces cream cheese, softened to room temperature
- ¼ cup brown sugar
- 1 tablespoon spiced rum (or substitute heavy whipping cream for non-alcoholic version)
- 1 can (20 ounces) crushed pineapple, well drained
- ½ cup pre- toasted coconut (or sub sweetened coconut)
- 8 ounces Cool Whip, divided
- For the crust: Use a food processor to grind the cookies into a fine crumb. Put the cookies in a microwave safe bowl. Melt the butter together with graham crackers. Stir to coat the crumbs.
- Reserve 4 tablespoons of the crust. Divide the remaining crumbs evenly between 4 parfait cups and gently pat into the bottom of the jars.
- For the filling:
- Beat the cream cheese on medium-high speed until the cream cheese is light and fluffy. It shouldn’t be very cold at this point. Scrape down the bowl as needed.
- Add the brown sugar and spiced rum and continue beating on until the ingredients are well mixed. Next add the crushed pineapple and toasted coconut and continue mixing until combined.
- Finally, fold in half of the Cool Whip (about 4 ounces) with a spatula and mix until the ingredients are well combined.
- Divide the cheesecake filling evenly between the parfaits.
- Top the cheesecake filling with the remaining cookie crumbs, about 1 tablespoons for each parfaits.
- Garnish the parfait with the remaining Cool Whip, sprinkle with a little toasted coconut and top with a maraschino cherry.
For homemade whipped cream, use 1¼ cup heavy whipping cream and ½ cup powdered sugar. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour 1 cup of heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream is thickened. Slowly add the powdered sugar and continuing beating on high speed until stiff peaks form.
To toast your own coconut, pre-heat the oven to 400 degrees. Spread a generous ½ cup of coconut onto a baking sheet lined with parchment paper. Toast 5-10 minutes until light brown.
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