- 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
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.