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Pina colada cheesecake

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  • Peanut free
  • Soy free
  • Vegetarian
  • Sesame free
  • Shellfish free
  • Seafood free

Served with passionfruit pulp and lime zest, this pina colada cheesecake will transport you to a tropical paradise.

  • Serves20
  • Cook time1 hour 15 minutes
  • Prep time50 minutes, + cooling & chilling time
Pina colada cheesecake


  • 400g digestive biscuits, broken
  • 1 cup (75g) shredded coconut
  • Pinch of salt
  • 150g butter, melted
  • 750g Coles Cream Cheese, softened
  • 400g Coles Coconut Milk
  • 1 cup (220g) caster sugar
  • 2 tsp vanilla bean paste
  • 2 limes, rind finely grated, juiced
  • 3 Coles Australian Free Range Eggs
  • 1/4 cup (35g) plain flour
  • 1 mango, stoned, peeled, thinly sliced


  • 1 cup (220g) caster sugar
  • 1/3 cup (80ml) spiced rum or orange juice
  • 1 lime, juiced
  • 2 tsp vanilla bean paste
  • 1/4 pineapple, peeled, finely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease the base of a 22cm springform pan and line with baking paper. Place the biscuit, coconut and salt in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 mins to chill.
  2. Step 2

    Place the cream cheese, coconut milk, sugar, vanilla, lime rind and lime juice in a clean food processor and process until smooth. Add the eggs and flour and process until smooth. Pour into the biscuit base. Bake for 1-11/4 hours or until almost set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 1 hour to cool. Place in the fridge for 2 hours to chill.
  3. Step 3

    Meanwhile, to make pineapple-rum caramel, place the sugar and 1/4 cup (60ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, brushing down the side of the pan with a pastry brush dipped in water, for 5-6 mins or until mixture thickens and is a dark caramel colour. Remove from heat. Carefully add the rum or orange juice, lime juice and vanilla. Cook over medium heat, stirring, for 2-3 mins or until mixture is smooth and combined. Set aside to cool slightly. Stir in pineapple. Transfer to a heatproof bowl and place in the fridge for 1 hour to chill.
  4. Step 4

    Transfer cheesecake to a serving plate. Top with mango slices. Drizzle with pineapple-rum caramel to serve.

    SERVE WITH passionfruit pulp and lime zest

Nutrition Information

Per Serve

Energy: 1849kJ/442 Cals (21%)

Protein: 6g (12%)

Fat: 29g (41%)

Sat fat: 19g (79%)

Carb: 37g (12%)

Sugar: 27g (30%)

Fibre: 2g (7%)

Sodium: 318mg (16%)