Best 7 Choco Colada Cheesecake Recipes

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Indulge in a tropical paradise with Choco-Colada Cheesecake, a tantalizing dessert that captures the essence of a piña colada. This delectable cheesecake features a creamy coconut cheesecake filling swirled with rich chocolate ganache, all nestled on a graham cracker crust. The combination of coconut, chocolate, and pineapple creates a symphony of flavors that will transport your taste buds to a tropical oasis. Served chilled, this cheesecake is a perfect ending to any meal or a delightful treat to enjoy with friends and family. Additionally, the article includes recipes for a classic piña colada, a virgin piña colada for those who prefer a non-alcoholic option, and a creamy coconut sauce to add an extra layer of indulgence to your cheesecake.

Here are our top 7 tried and tested recipes!

CHOCOLATE CHEESECAKE



Chocolate Cheesecake image

Everyone's a chocolate lover when it comes to this chocolate cheesecake. It melts in your mouth, and it's very smooth and fudgy. For a fun taste twist, spoon cherry or strawberry topping over each slice right before serving. -Sue Call, Beech Grove, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

1 cup crushed chocolate wafer crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 cups semisweet chocolate chips
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
2 large eggs, room temperature, lightly beaten
1 teaspoon vanilla extract
Strawberries and white chocolate shavings, optional

Steps:

  • In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a microwave, melt chocolate chips; stir until smooth. Set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low just until combined. Stir in vanilla and melted chocolate just until blended. Pour filling over crust., Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Garnish slices with strawberries and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 77mg cholesterol, Sodium 211mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 14

15 shortbread cookies, crushed
1 cup sweetened shredded coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,

Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.

CHOCO-COLADA CHEESECAKE



Choco-Colada Cheesecake image

Categories     Cake     Mixer     Chocolate     Dessert     Bake     Cream Cheese     Coconut     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 14

Crust
2 cups (about 7 1/2 ounces) chocolate wafer cookie crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
6 ounces semisweet chocolate, chopped
4 8-ounce packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
2 tablespoons all purpose flour
4 large eggs, room temperature
2 tablespoons whipping cream
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups (lightly packed) sweetened shredded coconut
Additional sweetened shredded coconut

Steps:

  • For Crust:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F.
  • For Filling:
  • Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut.
  • Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes.
  • Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving.
  • Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.

Provided by LifeIsGood

Categories     Dessert

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup heavy cream
4 ounces white chocolate, chopped
2 cups graham cracker crumbs
1 cup dried shredded coconut
1/4 cup granulated sugar
7 tablespoons unsalted butter, melted
1 tablespoon unsalted butter
1/4 large pineapple, peeled and chopped
1/4 cup brown sugar, tightly packed
1 lb cream cheese, at room temperature
1 cup granulated sugar
1/3 cup sour cream
2 tablespoons cream of coconut, preferably Coco Lopez (usually found in the wine or alcohol aisle, it is non-alcoholic)
2 eggs
2 tablespoons dried shredded coconut, for decoration

Steps:

  • White Chocolate Ganache:.
  • Bring the cream to a boil in a saucepan over medium-high heat, being careful not to scald. Remove from the heat and stir in the white chocolate until melted. Allow to cool, cover and refrigerate overnight. Bring to room temperature before using.
  • Graham Cracker Crust:.
  • In a bowl, mix together the crumbs, coconut and sugar. pour in the melted butter and toss to mix. Spray a 10 inch fluted tart pan with a removable bottom with cooking spray. Press the mixture into the bottom and sides of the prepared pan.
  • Preheat oven to 300 degrees F.
  • Sauteed Pineapple:.
  • In a skillet, melt the butter over medium-high heat. Add the pineapple and brown sugar and saute for 10 minutes, until caramelized. Remove from the heat, drain through a sieve and set aside.
  • Cheesecake Mix:.
  • In an electric mixer bowl, beat the softened cream cheese on medium speed until smooth. Slowly add the sugar, then the sour cream and cream of coconut, while continuing to beat. Scrape down the sides of the bowl and add the eggs, one at a time, beating well after each addition.
  • To assemble the cake, spoon the pineapple onto the crust in an even layer. Pour the cream cheese mixture over the pineapple layer. Bake for 1 hour. Turn the oven off and let the cheesecake sit in the oven for 1 1/2 hours longer. Remove from the oven and allow to cool. Cover and refrigerate for 4 to 6 hours.
  • Unmold by removing the pan sides and sliding the cake onto a serving plate. Spoon the room temp ganache into a pastry bag fitted with a 2 inch star tip and pipe 8 rosettes decoratively on the top. Sprinkle the top of the cake with coconut and serve!

Nutrition Facts : Calories 780.3, Fat 52, SaturatedFat 32.1, Cholesterol 157.7, Sodium 333.7, Carbohydrate 74.5, Fiber 3, Sugar 61.1, Protein 8.7

CHOCO-COLADA CHEESECAKE



Choco-Colada Cheesecake image

Coconut and chocolate team up in the filling of this impressive cheesecake, which also has a chocolate cookie crust. Begin making the cake a day before serving.

Provided by malinda sargent @GREEKROSE2005

Categories     Cakes

Number Of Ingredients 14

- crust
- 2 cups (about 7 1/2 ounces) chocolate wafer cookie crumbs
- 6 tablespoons (3/4 stick) unsalted butter, melted
- filling
- 6 ounces semisweet chocolate, chopped
- 4 8-ounce packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 2 tablespoons all purpose flour
- 4 large eggs, room temperature
- 2 tablespoons whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups (lightly packed) sweetened shredded coconut
- additional sweetened shredded coconut

Steps:

  • For Crust: Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with heavy-duty foil. Combine cookie crumbs and butter in medium bowl; mix to blend. Press crumb mixture onto bottom and 1 inch up sides of prepared pan. Bake crust until firm to touch, about 8 minutes. Cool crust completely. Reduce oven temperature to 325°F. For Filling: Stir chocolate in top of double boiler set over simmering water until smooth. Remove from over water. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add sugar, beating until blended. Beat in flour. Add eggs 1 at a time, beating to blend after each addition. Beat in cream and both extracts. Stir in 2 cups coconut. Transfer filling to crust. Drizzle melted chocolate over filling. Using small knife, swirl chocolate and coconut batter together on surface, forming decorative pattern. Place cake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cake pan. Bake cake until just set in center and firm around edges, about 1 hour 15 minutes. Remove cake from water. Cool on rack. Cut around pan sides to loosen cake. Cover cake with plastic and refrigerate overnight. Let stand at room temperature 30 minutes before serving. Release springform pan sides. Transfer cake to platter. Sprinkle additional coconut around top edge of cake.

PINA COLADA CHEESECAKE WITH COCO-NUT CRUST



Pina Colada Cheesecake With Coco-Nut Crust image

Made this cheesecake only once, quite a few years ago, but remember it as "sumptuous"!! The perfect dessert - 1985

Provided by Derf2440

Categories     Cheesecake

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 1/2-2 tablespoons butter, at room temperature
1 cup flaked coconut
1 cup ground toasted brazil nuts or 1 cup ground toasted filbert nut
1/4 cup sugar
1/4 cup butter, melted, cooled to room temperature
2 1/4 lbs cream cheese, at room temperature
3/4 cup unsweetened crushed canned pineapple, drained well, 1/2 cup juice reserved
1/3 cup coconut rum
1/4 cup sour cream
1 1/2 cups sugar
4 large eggs, at room temperature, slightly beaten
2 slices fresh pineapple, 1/2 cm thick (optional) or 2 slices canned pineapple (optional)

Steps:

  • Prepare coco nut crust.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Coat bottom and sides of 9 inch springform pan evenly with unmelted butter, reserve.
  • Stir coconut, Brazil nuts and sugar in medium bowl.
  • Drizzle melted butter over nut mixture.
  • Stir and toss mixture vigorously with fork until slightly darkened and uniform.
  • Press nut mixture evenly on sides and bottom of reserved pan.
  • Refrigerate 5 minutes.
  • Bake crust 7 minutes.
  • Cool on wire rack to room temperature before filling, about 30 minutes.
  • Cheesecake-------------.
  • Place oven rack in centre of oven, heat to 350 degrees.
  • Cut cream cheese into 1 inch cubes, place in large mixer bowl.
  • Beat at medium speed, scraping down sides of bowl as needed, until completely smooth.
  • Continue beating while gradually adding crushed pineapple.
  • Gradually beat in reserved pineapple juice and the liqueur until blended, scraping down sides of bowl as needed.
  • Add sour cream to cheese mixture, beat at medium speed until blended.
  • Continue beating while very slowly adding sugar, scraping down sides of bowl as needed, beat until sugar is absorbed.
  • Add eggs, about 1/4 cup at a time, beating well and scraping down sides of bowl after each addition.
  • (Batter will be thin) Pour patter into baked cooled coconut crust.
  • Gently rotate pan several quarter turns to settle batter.
  • Bake until sides of cheesecake are set 2 1/2 inches in from edges and centre is still pudding like, 60 to 65 minutes for a creamy centre.
  • For a firmer centre, bake until centre is just set, about 10 minutes longer (cake may crack at sides).
  • transfer pan to wire rack away from drafts.
  • Let cool undisturbed until sides and bottom of pan are completely cooled to room temperature.
  • Remove sides of pan.
  • Refrigerate cake uncovered overnight or at least 8 hours.
  • Cover cake loosely with plastic wrap, refrigerate until serving time.
  • Make optional garnish just before serving.
  • Pare and core pineapple slices, cut out eyes of pineapple making small notches in outer edge of slices (or use canned slices).
  • Cut slices into quarters.
  • Place 6 to 8 pineapple quarters in border around top of cheesecake.

CHOCOLATE CHEESECAKE



Chocolate cheesecake image

Treat family and friends to this decadent chocolate dessert. It's an indulgent end to a dinner party or weekend family meal

Provided by Member recipe by lightwood

Categories     Afternoon tea, Dessert, Treat

Time 25m

Yield Serves 10-12

Number Of Ingredients 8

150g digestive biscuits (about 10)
1 tbsp caster sugar
45g butter, melted, plus extra for the tin
150g dark chocolate
120ml double cream
2 tsp cocoa powder
200g full-fat cream cheese
115g caster sugar

Steps:

  • To make the biscuit base, crush the digestive biscuits with a rolling pin or blitz in a food processor, then tip into a bowl with the sugar and butter and stir to combine. Butter and line an 18cm springform tin and tip in the biscuit mixture, pushing it down with the back of a spoon. Chill in the fridge for 30 mins.
  • To make the cheesecake, melt the chocolate in short bursts in the microwave, then leave to cool slightly. Whip the cream in a large bowl using an electric whisk until soft peaks form, then fold in the cocoa powder. Beat the cream cheese and sugar together, then fold in the cream mixture and the cooled chocolate.
  • Spoon the cheesecake mixture over the biscuit base, levelling it out with the back of a spoon. Transfer to the freezer and freeze for 2 hrs, or until set. Remove from the tin and leave at room temperature to soften for about 20 mins before serving.

Nutrition Facts : Calories 296 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium

Tips:

  • For a richer cheesecake, use full-fat cream cheese and heavy cream.
  • Be sure to use room-temperature cream cheese so that it mixes smoothly.
  • If you don't have a springform pan, you can use a regular 9-inch pie plate. Just be sure to trim the excess filo dough around the edges.
  • To prevent the cheesecake from cracking, bake it in a water bath.
  • Chill the cheesecake for at least 4 hours before serving, or overnight for the best flavor.

Conclusion:

This Choco Colada Cheesecake is the perfect dessert for any occasion. It's creamy, decadent, and full of chocolate and coconut flavor. The chocolate ganache topping is the perfect finishing touch. Whether you're serving it to friends or family, this cheesecake is sure to be a hit.

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