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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.

No-Bake Pina Colada Cheesecake Parfaits

  • Author: Julianne Dell
  • Prep Time: 30 mins
  • Total Time: 30 minutes
  • Yield: 4 parfaits

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

  1. 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.
  2. Reserve 4 tablespoons of the crust. Divide the remaining crumbs evenly between 4 parfait cups and gently pat into the bottom of the jars.
  3. For the filling:
  4. 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.
  5. 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.
  6. Finally, fold in half of the Cool Whip (about 4 ounces) with a spatula and mix until the ingredients are well combined.
  7. Divide the cheesecake filling evenly between the parfaits.
  8. Top the cheesecake filling with the remaining cookie crumbs, about 1 tablespoons for each parfaits.
  9. 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