Recipe: Pina Colada cheesecake (Bánh Phô Mai Kem Pina Colada)

The Pina Colada cheesecake plated and decorated
This delicious cheesecake, inspired by the cocktail, is sure to satisfy any post-Easter sweet-tooth cravings. Photo credit: Asian Food Network

Recipe courtesy of Asian Food Network

Inspired by the cocktail, this beautiful Pina Colada cheesecake features a coconut cookie crust and cream cheese filling. It's topped with pineapple curd, toasted coconut, rum-soaked pineapple and cream cheese frosting.


Serves 2 to 4


  • 105g Digestive biscuits
  • 45g desiccated coconut
  • 60g unsalted butter, melted
  • 1.5 tbsp coconut sugar
  • Small pinch of salt.


  • 500g cream cheese, softened
  • 500ml coconut milk, refrigerated
  • 3 tbsp condensed milk
  • 2 tbsp heavy cream
  • 0.25 cup fresh lime juice
  • 100g caster sugar
  • 90g icing sugar
  • 8g unflavoured gelatin.

Pineapple curd:

  • 250ml pineapple juice
  • 190g fine white sugar
  • 3 large eggs
  • 2 large egg yolks
  • 1.5 tbsp lemon juice
  • 113g unsalted butter, cubed, cold.

Cream cheese frosting:

  • 110g butter, slightly softened but not melted
  • 90g cream cheese, softened
  • 2 tbsp coconut milk/cream
  • 90g icing sugar
  • 0.25 tsp salt
  • 1 tsp lime zest
  • 1 tsp lime juice.


  • Toasted coconut flakes
  • Fresh pineapple slices (soaked in rum for two hours then dried)
  • Lime zest.


1. Make the crust

  • Put the desiccated coconut in a small, dry frying pan and stir over medium heat until toasted and golden. Remove from the heat.

  • Use a pestle to crush the biscuits into a fine powder.

  • Combine the coconut, crushed biscuit, coconut sugar, salt and butter into a bowl and mix thoroughly.

  • Press the mixture into the bottom of an eight-inch springform pan and chill until needed.

2. Prepare the filling

  • In a microwave or on the stove, heat the lime juice until hot. Sprinkle it with the gelatine and allow it to sit for five minutes. Stir well.

  • Stir the condensed milk into the lime juice mixture and allow to fully cool.

  • Without shaking it, take the box of coconut milk out of the fridge, cut off the top, and scoop out the cream (which would have risen to the top) into a large bowl. The remaining liquid at the bottom of the box can be used for the frosting.

  • Beat the coconut cream and powdered sugar on high speed with a hand mixer until it forms smooth peaks and refrigerate until needed.

  • Place the cream cheese and sugar in a medium bowl and beat on medium speed until smooth.

  • Add the sour cream and lime juice mixture and mix until well combined.

  • Gently fold the whipped coconut cream into the cream cheese mixture in two to three batches.

  • Pour the mixture onto the biscuit crust and place in the fridge for a minimum of six hours to set.

3. Cook the curd

  • In a small pot, simmer the juice over low heat until reduced to 0.25 cup or 60ml and allow to cool in the pot.

  • Whisk together the sugar and lemon juice in a bowl, then whisk in the eggs and egg yolks until well combined. 

  • Add the cooled pineapple juice, stirring well, then return to the pot and heat the mixture over a low heat, always stirring - do not boil.

  • Once the sugar is all dissolved, add the butter cubes - two or three at a time - allowing the butter to fully absorb before adding more.

  • Cook, stirring for five to six minutes until thickened, shiny and coating the back of the spoon. Remove from heat and chill until needed.

Recipe: Pina Colada cheesecake (Bánh Phô Mai Kem Pina Colada)
Photo credit: Asian Food Network

4. Make the frosting

  • In a medium bowl, beat the butter and cream cheese on medium speed with a hand mixer until smooth.

  • Add the salt, lime juice and zest and mix well.

  • Mix in the icing sugar at a low speed, two to three tablespoons at a time.

  • Add the coconut cream in two to three batches, in between the icing sugar.

  • The frosting can now be piped over the cheesecake or chilled until ready to use.

  • The cheesecake needs to be thoroughly chilled for a minimum of six hours - ideally 24.

5. Assemble and serve

  • Unmold the cheesecake.

  • Smooth 0.75 cup of the pineapple curd into a circle on the cake and pipe or smooth the frosting around the rim.

  • Decorate with rum-soaked pineapple slices,  toasted coconut flakes and additional lime zest.

  • Serve chilled.

Chef's tips

  • Lime can be substituted with lemon. 
  • You can use any semi-sweet biscuit or cracker, such as Graham crackers or wholewheat biscuits.
  • Omit the rum if that's your preference.
  • If your pineapple curd does not set, continue stirring over a low heat until it does, but do not boil it.
  • If the frosting is too thick, add a little bit more coconut cream. If it is too thin, add a bit more icing sugar.

Asian Food Network