Description
Grab a spoon and dig into these No-Bake Piña Colada Cheesecake Parfaits. These layers parfaits have a golden Oreo cookie crust, a creamy pineapple coconut cheesecake filling and a whipped cream topping.
Ingredients
- 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
Instructions
- 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.
Notes
*For a non alcoholic version, simply eliminate the spiced rum and replace with heavy cream. A non-alcoholic Rum extract is also an option, start with 1 teaspoon and add more to taste.
For homemade whipped cream, use 1 1/4 cup heavy whipping cream and 1/2 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 1/2 cup of coconut onto a baking sheet lined with parchment paper. Toast 5-10 minutes until light brown.
- Category: Dessert
- Method: Refrigerator
- Cuisine: American