No-Bake Piña Colada Cheesecake Parfaits

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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.

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.

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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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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 Bayer
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 parfatis

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.

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No-Bake Lemon Macaroon Cheesecake

If you like lemon and coconut, you’ll love this Lemon Macaroon Cheesecake. There’s plenty of coconut cheesecake with a layer of lemon curd. Your tastebuds have never been happier. Grab the recipe at beyondfrosting.com

Fun Pina Colada Recipes from my Friends

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3 Responses
    1. Beyond Frosting

      Thank you Joanne! Who is your favorite team? I admit, out of all the sports I watch and pay attention to, basketball is not one of them. That being said, I do love being at the game and feeding off the crowd. Once I am there I always get really into it!

      1. Joanne Voth

        Cleveland Cav’s, followed by Houston Rockets. My husband and I used to spend a lot of time in Houston. And, I am one of those loud fans! 🙂

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