Quick No-Bake Pina Colada Cheesecake with Crispello Crunch: A Summer Delight

When the temperatures rise and ovens feel like enemies, there's no better way to beat the heat than with a chilled dessert that requires zero baking. This no-bake pina colada cheesecake with Crispello crunch will become your go-to summer indulgence. Inspired by the iconic tropical cocktail, this dessert blends the tang of pineapple with the richness of coconut cream, all balanced atop a playful, crunchy base made with Cadbury Crispello chocolates. It’s refreshing, indulgent, and best of all, simple to prepare.

No-bake cheesecakes are a great alternative to traditional baked versions. They’re fuss-free, light in texture, and can be customized in endless ways. This version gets a twist with Crispello, which is a chocolate-coated wafer filled with light, airy cream, which adds crunch and a hint of chocolate to contrast with the creamy, tropical filling. Combined with a coconut and pineapple mixture, it makes for a dessert that’s both cooling and comforting.

So whether you're hosting a summer soiree or just treating yourself to a midweek escape, this recipe offers flavor, texture, and a touch of excitement in every slice. Let’s dive into this tropical no-bake masterpiece.

Ingredients:

For the Crispello crunch base:

• 150 g Crispello chocolates (any flavor -- vanilla or chocolate preferred)
• 100 g digestive biscuits or graham crackers
• 75 g unsalted butter, melted

For the cheesecake filling:

• 300 g cream cheese, softened
• 250 ml coconut cream (full-fat)
• 150 ml sweetened condensed milk
• 1 tsp vanilla extract
• 2 tbsp icing sugar (optional, adjust for sweetness)
• 150 g crushed pineapple (well-drained)
• 2 tbsp pineapple juice
• 1 tbsp fresh lime juice
• 2 ½ tsp gelatin powder (or agar agar for vegetarian option)
• 3 tbsp water (to bloom gelatin)

For the topping (optional):

• Toasted shredded coconut
• Pineapple slices or chunks
• Lime zest
• Extra crushed Crispello for garnish

Method:

1. In a food processor, pulse the Crispello chocolates and digestive biscuits until they resemble fine crumbs. If you don't have a processor, place them in a sealed ziplock bag and crush using a rolling pin.
2. Pour in the melted butter and stir to combine. The mixture should feel like wet sand and hold when pressed.
3. Press the mixture into the base of your prepared pan, using the back of a spoon to compact it evenly. Chill in the refrigerator while you prepare the filling, or if you like a firmer crust, freeze it for 15 minutes.
4. In the meantime, prepare the gelatin. Sprinkle gelatin over 3 tablespoons of cold water in a small bowl. Let it bloom for 10 minutes. Once bloomed, gently heat it in a saucepan or microwave until fully dissolved. Let it cool slightly, but not set, before adding to the filling.
5. Now make the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the coconut cream, sweetened condensed milk, vanilla extract, lime juice, and pineapple juice. Mix until fully incorporated and velvety.
6. Fold in the crushed, drained pineapple. Or try mango, passion fruit, or even kiwi in place of pineapple for a different tropical twist.
7. Taste and adjust the sweetness with icing sugar if needed. With the mixer on low, slowly pour in the cooled gelatin and mix until evenly combined.
8. If serving to adults, add 1 tablespoon of white rum to the filling for a true pina colada flavor.
9. Pour the prepared filling over the chilled Crispello crust. Tap the pan gently on the counter to eliminate air bubbles and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to ensure proper setting.
10. Once set, carefully release the cheesecake from the pan and transfer it to a serving plate. Garnish with toasted coconut, fresh pineapple, lime zest, and a sprinkle of crushed Crispello for crunch and visual appeal. Slice using a clean, warm knife for clean cuts and serve immediately for the best texture.
11. Store in an airtight container for up to 5 days. Or you can freeze individual slices wrapped in plastic wrap and foil for up to 2 weeks. Thaw in the refrigerator before serving.

Tips:

• Use plant-based cream cheese, agar agar instead of gelatin, and dairy-free condensed milk if you want a vegan dessert.
• Make sure the cream cheese you’re using is at room temperature. If it’s cold, it won’t mix properly and the filling will be lumpy. So let it sit out at room temperature for about 20 minutes before using.