How To make Pina Colada Cheesecake 2

Piña Colada Cheesecake Shooter

Piña Colada Cheesecake Shooter

Ingredients:

No-bake cheesecake mix
1/2 cup Blue Chair Bay Coconut Rum
1/2 cup pineapple bits
1/4 cup coconut cream
Graham cracker crumbs
Whipped cream

Directions:

1. Mix 1/2 cup Blue Chair Bay Coconut Rum into prepared no-bake cheesecake mix.
2. Add 1/2 cup pineapple bits.
3. Add 1/4 cup coconut cream, mix.
4. Layer with graham cracker crumbs, cheesecake mix, whipped cream, etc. until you have filled the shooter glass.
5. Top with whipped cream.

How to make Pineapple Dream Dessert

How to make Pineapple Dream Dessert
Easy to make pineapple dream dessert is a party favorite. this pineapple dream dessert tastes really amazing and refreshing.

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Printable Recipe




Ingredients for the crust:
2.5 cup(divided)graham crackers or digestive biscuits crust
1/2 cup melted butter

other ingredients:
4 oz cream cheese softened
1/2 cup butter softened
2 cups powdered sugar
20 oz can crushed pineapple drained (divided)
8 oz whipped topping (cool whip) or use 8oz whipped cream



other delicious and easy dessert recipes!







#pineapledreamdessert#pineaple #fullkitchen

Piña Colada Cheesecake- Foodie Files

Take your taste buds to paradise with this tropical Piña Colada Cheesecake! Enjoy this delectable dessert with friends and family, and for the adults, enjoy a splash of rum in the recipe, making it taste as yummy as the classic cocktail! 

This recipe is from Julianne Bayer’s cookbook No Bake Treats! For more delicious desserts get the cookbook here! -

Read below for the recipe:

Servings: 8-10 slices

Ingredients:

For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter

For the cheesecake:
24 oz (680 g) cream cheese, softened
½ cup (96 g) granulated sugar
3 tbsp (44 ml) heavy whipping cream
1 tbsp (15 ml) spiced rum, or 1 tsp imitation rum extract to avoid using alcohol
½ tsp coconut extract
2 cups (152 g) shredded coconut

For the topping:
1 cup (237 ml) heavy whipping cream
½ cup (65 g) powdered sugar
1 ½ cups (270 g) diced pineapples
14 to 16 Maraschino cherries for garnish

Preparation:

For the Crust:
1.) Prepare a 9 inch (23 cm) springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel
2.) Grind the wafers into fine crumbs using a food processor or blender.
3.) In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted.
4.) In a separate medium-sized bowl, pour the melted butter into the crumbs and stir until there are no dry crumbs left.
5.) Pour the crumbs into your springform pan and press firmly into the bottom and up the sides to create a thick crust.
6.) Refrigerate the crust until the filling is ready.

For the Cheesecake:
1.) Beat the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy.
2.) Slowly add the sugar into the cream cheese while beating the mixture.
3.) Next, add the heavy whipping cream, spiced rum, and coconut extract.
4.) Start with the mixer on low speed to incorporate the liquid into the cream cheese mixture and then increase the speed to medium-high.
5.) Beat on medium-high for another 2 minutes, scraping down the bowl as needed.
6.) Lastly, add the shredded coconut and mix it into the cream cheese until well blended.
7.) Pour the filling into the prepared crust
8.) Cover with foil and refrigerate for 4 hours.

For the Topping:
1.) Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
2.) Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
3.) Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
4.) Remove the springform pan edge and use a large star tip to pipe the whipped cream on the outside edges of the cheesecake.
5.) Garnish with fresh pineapple when ready to serve.
6.) Top with cherries if desired.

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TARTA FRÍA DE PIÑA COLADA | Postre sin horno | Quiero Cupcakes!

♡ Vídeo paso a paso para hacer una deliciosa tarta fría de piña colada ???? La he hecho sin alcohol para que más personas puedan disfrutar de ella. Aunque si le queréis poner, en el vídeo os explico cuándo hacerlo ???? Espero que os guste!!! ???????? ♡

Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ????

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► Receta anterior: HELADO DE MENTA Y CHOCOLATE | CHOCO MINT ICE CREAM ➜
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►► INGREDIENTES ➜ 14-16 raciones / molde 23cm◄◄
► Molde desmontable 23 cm -

► BASE DE GALLETA
● 250g Galletas María hojaldradas o normales -
● 120g Mantequilla sin sal
● 50ml Jugo de piña (del que viene en la lata de piña) (OPCIONAL)
● 30g Coco deshidratado en polvo o rallado (OPCIONAL)

► RELLENO DE PIÑA Y COCO
● 200ml Leche de coco -
● 350g Piña en su jugo escurrida -
● 120g Azúcar blanco normal
● 120ml Jugo de piña (del que viene en la lata de piña)
● 15g (1 y 1/2 Cda-tbsp) Gelatina el polvo sin sabor o Grenetina o (9 hojas de gelatina)
● 400ml Nata para montar (crema de leche o crema para batir) 35% M.G
● 80g Coco deshidratado en polvo o rallado

► COBERTURA
● 350g Mermelada de piña
● 1 Cdta (tsp) Aroma en pasta de coco (esencia o extracto de coco) (OPCIONAL)
● 5g (1/2 Cda-tbsp) Gelatina el polvo sin sabor o Grenetina o (3 hojas de gelatina)
● 40ml Agua fría

►DECORACIÓN (OPCIONAL)
● Nata montada o crema chantilly
● Trocitos de piña
● Cerezas en almíbar
● Coco rallado

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SUSCRÍBETE
■ Quiero Cupcakes! ➜
■ En casa con Pam y Fer ➜

SÍGUEME EN
■ Facebook ➜
■ Twitter ➜
■ Instagram ➜

ELECTRODOMÉSTICOS
■ Horno ➜
■ Batidora KitchenAid ➜
■ Batidora de mano ➜
■ Placa inducción ➜

EQUIPO DE GRABACIÓN
■ Cámara principal ➜
■ Objetivo ➜
■ Tripode ➜
■ Iluminación ➜
■ Micrófono ➜
■ Grabadora ➜
■ Cámara para Vlogs ➜

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Música receta:
Italian Afternoon de Twin Musicom está sujeta a una licencia de Creative Commons Attribution (
Artista:

Cheesecake sin horno de piña colada

Si no vas a la PLAYA en Semana Santa, ¡la traemos PARA TI en este delicioso CHEESECAKE! ????️
Ve la receta AQUÍ:

Ingredientes:
10 piezas de galleta de piña, como barritas, para la base
1/4 de taza de mantequilla derretida, para la base
1 cucharada de canela molida, para la base
1/4 de cucharada de sal para la base
1 pieza de queso crema
5 rebanadas de piña en almíbar con un poco de almíbar
1 taza de azúcar
suficiente de ron blanco
1 taza de crema de coco
4 tazas de queso crema
2 sobres de grenetina hidratada y fundida (7g c/u)
1 taza de crema batida para decorar
1 1/2 tazas de piña en almíbar cortada en cubos, para decorar
1 taza de coco tostado, para decorar
suficiente de cerezas para decorar

Pinacolada Cheesecake | Valentines Day Special | Sanjeev Kapoor Khazana

A rich, creamy cheesecake filling, infused with cream of coconut and pineapple chunks make this piña colada cheesecake a delicious dessert.

PINACOLADA CHEESECAKE

Ingredients

5-6 canned pineapple slices
½ cup cream cheese
¼ cup tinned pineapple syrup
1 star anise
8-10 digestive biscuits
2 tablespoons melted butter
1½ teaspoon gelatin
2 tablespoons hung yogurt
½ cup condensed milk
¼ cup coconut cream
A drop of edible yellow colour
1½-2 cups whipped cream
Fresh mint sprig for garnishing

Method

1. Chop pineapple and transfer in a bowl.
2. Heat pineapple syrup in a non-stick pan. Add star anise, swirl and bring to boil. Remove from heat, add to chopped pineapple, cover with cling film and refrigerate it.
3. Grind broken biscuits to make a fine powder and transfer in another bowl. Add butter and mix well till it resembles breadcrumbs.
4. Line a serving jar with biscuit-butter mixture and press gently. Refrigerate.
5. Take ¼ cup water in a microwave proof bowl. Sprinkle gelatin and set aside to bloom.
6. Combine cream cheese, hung yogurt and condensed milk in a bowl and whisk well. Add coconut cream and whisk. Add edible yellow colour and whisk well.
7. Heat bloomed gelatin in microwave for 1 minute.
8. Add whipped cream to cream cheese mixture and fold well. Add some of this mixture to bloomed gelatin and mix well.
9. Add the gelatin-cream mixture to remaining cream mixture and fold well. Pour the cream cheese mixture in the lined jar and tap. Refrigerate till semi-set.
10. Put the cooked pineapple and a star anise on top of cheesecake. Garnish with a mint sprig and refrigerate till fully set.
11. Serve.


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