No bake Piña Colada Cheesecake Tart
No bake Piña Colada Cheesecake Tart

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, no bake piña colada cheesecake tart. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

No bake Piña Colada Cheesecake Tart is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. No bake Piña Colada Cheesecake Tart is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook no bake piña colada cheesecake tart using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make No bake Piña Colada Cheesecake Tart:
  1. Take For crust:
  2. Make ready 1 1/2 cup crushed graham cracker crumbs
  3. Prepare 1/2 cup unsalted butter, softened
  4. Take 2 Tbsp granulated sugar
  5. Take For filling:
  6. Take 8 oz cream cheese softened at room temperature
  7. Get 1/2 cup confectioner's sugar
  8. Make ready 1/4 cup heavy cream
  9. Prepare 1-8 oz can of chopped pineapple drained and pineapple pieces chopped a little more by hand
  10. Make ready For topping:
  11. Take 1 cup heavy cream
  12. Take 2 Tbsp confectioner's sugar
  13. Get 1/2 tsp coconut extract
  14. Make ready Shredded sweetened coconut
  15. Prepare maraschino cherries
Steps to make No bake Piña Colada Cheesecake Tart:
  1. In a large bowl, mix together all the ingredients for the base, mix well and then press the mixture evenly on the bottom and up the sides of a 9 inch non-stick tart pan with a removable bottom, set aside.
  2. In the same bowl, add the cream cheese and just mix it with a spatula or wooden spoon just for about a minute to soften it. Add the cream and confectioners sugar and whisk it together until smooth and creamy (you can add everything in at once including the pineapple but if you whisk the creamy mixture first, you will eliminate any fear of lumpy cream cheese) then fold in the pineapple.
  3. Spread the filling in your prepared tart pan, then cover with some plastic wrap and pop it in the fridge overnight. In a bowl, add the heavy cream, confectioners sugar and coconut extract and using a handheld electric whisk, whisk until the cream forms stiff peaks.
  4. Spread the whipped cream on the filling, then top with the shredded coconut and some maraschino cherries and dig right in!

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