Step-by-Step Tropical Pina Colada Cheesecake with a Crunchy Oreo Crust

Tropical flavors and a classic dessert come together in this tropical pina colada cheesecake with Oreo crust. It’s essentially a modern, crowd pleasing twist on the beloved cocktail inspired dessert. With the creamy richness of coconut, the tangy sweetness of pineapple, and the unexpected depth of an Oreo cookie base, this cheesecake offers complexity in taste and texture. Whether you're planning a summer celebration or simply craving something indulgent and refreshing, this recipe delivers every time. So this step-by-step guide will walk you through making the perfect cheesecake, outlining essential tips and techniques for a successful bake.

Ingredients:

For the crunchy Oreo crust:

• 24 Oreo cookies (with filling)
• 5 tablespoons unsalted butter, melted
• Pinch of salt (optional)

For the pina colada cheesecake filling:

• 450 g cream cheese, softened
• 200 ml full-fat coconut cream
• 150 g crushed pineapple, thoroughly drained
• 120 g granulated sugar
• 3 large eggs, room temperature
• 2 tablespoons cornstarch or flour
• 1 teaspoon vanilla extract
• 2 tablespoons white rum (optional, for authentic pina colada flavor)

For garnish (optional):

• Toasted coconut flakes
• Fresh pineapple wedges or chunks
• Whipped cream
• Lime zest
• Maraschino cherries (for a tropical cocktail aesthetic)

Method:

1. Grease the sides and bottom of your pan. For added protection against leaks in the water bath, wrap the bottom and sides of the pan with aluminum foil. Set aside.
2. Place the Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a processor, place cookies in a ziplock bag and crush using a rolling pin.
3. Add the melted butter to the crumbs and mix until evenly moistened. The mixture should hold together when pressed.
4. Press the mixture into the bottom of the pan using the back of a spoon or the base of a glass.
5. Chill in the refrigerator for 20 minutes while you prepare the filling. You can also bake the crust at 175 °C or 350°F for 8 minutes for a firmer texture, though this step is optional.
6. For the filling, in a large bowl, beat softened cream cheese until smooth and lump free. Add sugar and continue beating until creamy and fully incorporated. Mix in the coconut cream, vanilla extract, and optional rum. Fold in the well drained crushed pineapple using a spatula and make sure there’s no excess juice, as this can water down the batter.
7. Add the eggs one at a time, mixing on low speed just until incorporated. Avoid overbeating once the eggs are added. This helps prevent cracks and ensures a creamy texture. Sprinkle in the cornstarch and gently fold it into the batter until smooth.
8. Pour the cheesecake filling over the chilled Oreo crust, smoothing the top with a spatula.
9. Place the pan in a large roasting dish or baking tray. Carefully pour hot water into the outer tray until it reaches halfway up the sides of the pan. This water bath technique ensures even baking and prevents surface cracks.
10. Bake in a preheated oven at 160 °C or 325°F for 60 minutes, or until the outer edges are set and the center jiggles slightly when nudged.
11. Once baked, turn off the oven and crack the oven door. Let the cheesecake cool gradually for about an hour to prevent sinking.
12. Remove the cheesecake from the water bath and cool completely on a wire rack.
13. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the structure to firm up.
14. Once fully chilled, remove the cheesecake from the pan and transfer to a serving plate. Garnish the top with toasted coconut flakes, pineapple chunks, and a dollop of whipped cream. For a pina colada flair, top each slice with a maraschino cherry and a wedge of pineapple. A sprinkle of lime zest adds a vibrant citrusy touch. Or add a drizzle of pineapple or caramel sauce for extra indulgence.
15. Slice the cheesecake using a warm, clean knife for neat presentation. Serve chilled.
16. This tropical cheesecake pairs wonderfully with coconut or pineapple sorbet, or a refreshing mojito or virgin pina colada.
17. Store leftovers in an airtight container in the fridge for up to 5 days. Or freeze slices by wrapping tightly in cling film and foil, then thaw in the refrigerator overnight before serving.