No-Bake Piña Colada Cheesecake {gluten-free and no refined sugars}
It’s really tropical out in my neck of the woods, how about yours? But that doesn’t mean you can’t have cheesecake! In fact, this No-Bake Piña Colada Cheesecake is the perfect summer dessert. No baking required, not even for the crust! Just make it, pop it in the fridge to chill for a few hours, then enjoy the fruits of your (not really) labor.
No-Bake Piña Colada Cheesecake Recipe
You’ll love the flavors of this no-bake piña colada cheesecake. Full of coconut and pineapple flavor, every bite tastes like you’re relaxing on a tropical beach. The texture of this cheesecake is also lighter and fluffier than a traditional baked cheesecake. While I’ve never met a cheesecake I didn’t like, a lighter and fluffier-textured cheesecake is better suited for hot summer weather.
You won’t find any processed sugars or gluten here, either. The crust is made with real, whole ingredients from Wildly Organic – almond flour, coconut, and pecans. I love the flavor of dates so I added those to sweeten it a bit.
No dates? No worries! Just give the caramelly goodness of Wildly Organic Coconut Syrup a try. I’d add a tablespoon to start and add more as needed to get the crust to stick together well.
Wildly Organic Coconut Milk Powder imparts coconut flavor without the moisture. This means you won’t need gelatin to make it set! Speaking of moisture in ingredients, make sure you drain the juice very, very well from the crushed pineapple. I put the pineapple in a fine mesh strainer then stacked several cereal bowls on top of it to squeeze out as much juice as possible.
Why Use Canned Pineapple Instead Of Fresh?
Fresh pineapple is amazing, but it’s also tricky to work with in recipes that require setting up (such as no-bake cheesecake and gelatin). That’s because the enzyme bromelain functions as a kind of meat tenderizer, breaking down proteins. That’s why your gelatin salad won’t set with fresh pineapple.
It’s also tricky to eat. That enzyme in fresh pineapple is why your mouth sometimes hurts after eating it!
If you’d rather not use canned pineapple, just be sure to cook your fresh pineapple first. You’ll want 1 ½ to 2 cups of cooked, cooled pineapple and be sure to drain the juice as stated above.
This dessert is perfect to take to get-togethers, picnics, parties, and potlucks. It’s tasty and refreshing and everyone is sure to love it! You can also feel good serving it to those you care about because it’s full of wholesome ingredients.
Try These Other No-Bake Dessert Recipes
- No-Bake Fudgy Frosted Coconut Bites {gluten-free, dairy-free, vegan, no refined sugar}
- Coconut-Mango No-Bake Treats {allergy-friendly!}
- Paleo Dark Chocolate & Salted Caramel No-Bake Treats {5 ingredients, allergy-friendly, & vegan, too!}
- Raw Coconut Butter Berry Bites
- Raw Avocado-Lime Tart {no eggs, grains, gluten, dairy, or sugar!}
Have you ever made a no-bake cheesecake before? This No-Bake Piña Colada Cheesecake is a great recipe to start with!
- 1/2cup Wildly Organic Almond Flour
- 1/2cup Wildly Organic Small Coconut Flakes
- 1/2cup Wildly Organic Pecans
- 2tablespoons Wildly Organic Centrifuged Extracted Coconut Oilor butter
- 5 medjool datespitted
- 1 20 - ounce can crushed pineapplevery well drained
- 28 - ounce blocks of cream cheeseregular or light work fine
- 1/3cup Wildly Organic Coconut Milk Powder
- 1/3cup Wildly Organic Coconut Sugar
- 2tablespoons Wildly Organic Coconut Syrup
- 1cup heavy whipping cream
- Wildly Organic Small Coconut Flakesfor garnish, as desired
- Pineapple slicesfor garnish, as desired
- Fresh black cherriesfor garnish, as desired
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In a food processor equipped with a chopping/pureeing blade add the almond flour, pecans, 1/2 cup coconut flakes, coconut oil or butter, and dates. Pulse several times to roughly chop then process on low for a minute or so or until the mixture is finely chopped and holds together when you pinch it between your fingers.
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Press into the bottom of a 9" springform pan (or another appropriately sized dish) and set aside.
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Place a fine mesh strainer over a bowl and pour the crushed pineapple into it to drain. Weigh it down with something heavy to get as much liquid out as possible.
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In a mixing bowl beat together the cream cheese, coconut milk powder, coconut sugar, and coconut syrup until smooth and creamy and set aside.
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In another mixing bowl whip the heavy whipping cream until stiff peaks form.
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Stir the well drained pineapple into the cream cheese mixture.
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Fold the whipped cream into the cream cheese mixture.
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Pour the mixture into the springform pan and refrigerate 4 hours or overnight, or until firm.
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Before serving sprinkle coconut flakes over the top and garnish with pineapple slices and fresh cherries, if desired.
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