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Prep Time 15 minutes


  • 1 lb. cream cheese
  • ½ cup sugar
  • 2 tbsp. golden rum
  • 1 tsp. vanilla extract
  • 2 sachets of unflavored gelatin
  • ½ cup water
  • ½ cup sour cream
  • ½ cup coconut cream
  • ½ cup pineapple juice
  • 1 cup heavy cream smoothie to the point of snow


  • ¾ cup crushed graham crackers
  • ¼ cup butter (melted)
  • ¼ cup grated coconut
  • ¼ cup brown sugar


  • Chopped pineapples
  • Cherries


  • Prepare the cheescake: In a microwave-resistant mug, add the unflavored gelatin and dissolve with the water. Heat in the microwave for 30 seconds. Mix and let cool.
  • In the food processor, mix the cream cheese with the granulated sugar and rum, vanlla, sour cream, coconut cream, and pineapple juice until creamy. Then add the gelatin and mix for a few seconds. Remove the mixture from the processor and pour into a container.
  • Beat the heavy cream until stiff and add to the cheesecake mixture in an enveloping way.
  • Prepare the CRUST: In the food processor, mix the graham crackers with the rest of the crust ingredients. Mix until smooth. Take out of the processor and set aside.
  • Use 2-ounce glass cups. Scoop 1 tablespoon of the cookie mix into the bottom of each glass, then add the piña colada cheesecake mix. Repeat the procedure for each cup. Garnish with chopped pineapples and cherries.

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