Pina Colada Cheesecake with Oreo Crust Recipe

Directions

For the crust: Use a food processor to grind the Oreo biscuits into a fine crumb.

Reserve 4 tablespoons of the crust. Divide the remaining crumbs evenly between 2 glass jars and gently pat them into the bottom of the jars.

Mix cream cheese, whipping cream, and powdered sugar in a bowl.

Beat the cream cheese on medium-high speed until the cream cheese is light and fluffy. Scrape down the bowl if needed.

Now add chopped pineapple chunks.

Next, add coconut chunks. Continue mixing until combined.

Divide the cheesecake filling evenly between the parfaits.

Garnish the cheesecake filling with the remaining cookie crumbs. Serve chilled.

For an alcoholic version, simply eliminate heavy cream and replace it with spiced rum.