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Piña Colada Cheesecake - Dairy & Gluten Free, Kosher for Passover

Piña Colada Cheesecake – Dairy Free/Gluten Free/Kosher for Passover

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Chill time: 3 hours
  • Cook Time: 45 minutes
  • Total Time: 4 hours 15 minute
  • Yield: 1 cake 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Gluten Free
  • Diet: Kosher


Piña Colada Cheesecake is Dairy & Gluten Free, Kosher for Passover! That’s a lot to ask of a delectable, luscious, creamy cheesecake! Piña Colada Cheesecake definitely delivers. Made from my Homemade Almond Cream Cheese with a tangy pineapple topping and a coconut crust, this is going to certainly be your family’s favorite dessert – Passover and year round!


Units Scale

For the Crust

  • Nonstick spray or grease for bottom of the pan
  • 10 ounces coconut macaroons, ground to a crumb

For the Filling

For the Pineapple Topping

  • 1 (20-ounce) can pineapple tidbits, drained, liquid reserved
  • 1 (20-ounce) can crushed pineapple, drained, liquid reserved
  • 1/2 cup granulated sugar
  • 3 tablespoons potato starch

For the Coconut Topping

  • 1/2 cup shredded coconut, toasted


For the Crust

  1. Preheat oven to 350°F.
  2. Spray the bottom of a 9-inch or 8-inch springform pan with nonstick spray.  Line with parchment paper (if available).
  3. Using a coffee tamper or the bottom of a measuring cup/glass, press the macaroon crumbs evenly on the bottom of the pan and 1-inch up the sides.
  4. Bake for 10 minutes until the crust is browned.

For the Filling

  1. While the crust is baking, prepare the filling.
  2. Whisk together the Homemade Almond Cream Cheese, sugar, eggs and vanilla until smooth.
  3. Pour the cheesecake batter into the baked crust.
  4. Place a 9×13-inch pan filled halfway with water on the bottom rack of the oven (optional).
  5. Place the cheesecake on the center rack of the oven and bake for 30 minutes until the cheesecake is set.
  6. Allow the cheesecake to cool for 30 minutes, then refrigerate for at least 3 hours.

For the Pineapple Topping

  1. In a medium bowl, whisk together the sugar and potato starch.  Blend in the reserve pineapple juice from the canned pineapple.
  2. Pour the mixture into a large pot, then stir in the pineapple tidbits and crushed pineapple until completely and evenly blended.
  3. Cook on medium heat until the mixture thickens significantly, around 10-15 minutes.
  4. Remove from heat and allow to cool for 30 minutes, then refrigerate for at least 3 hours.

To Finish

  1. Run a metal spatula or knife around the edge of the chilled cheesecake.  Carfully release the sides of the springform pan.
  2. Transfer the cheesecake to a serving platter.  You can leave the cheesecake on the springform base or using a super large spatula, very carefully transfer the cake to the serving platter.
  3. Top the cheesecake with the Pineapple Topping, then sprinkle the Toasted Coconut around the edge of the cake.
  4. Serve with additional Pineapple Topping and Toasted Coconut.


You can make your own toasted cocount by taking 1/2-1 cup of shredded (sweetened) coconut and baking it for 6 minutes in a 350°F oven.

If you can find Kosher for Passover rum extact, or are making this cake during the year, add a teaspoon of rum extract to the cheesecake batter.

Here’s a scandalous idea!  You can substitute your own favorite toppings on this cheesecake instead of the pineapple and coconut!  Please send pics!

Make sure to whisk the potato starch with the sugar until they are completely blended.  This is a terrific way to ensure that you don’t get those little white balls of starch stuck in your topping. 

I make the pineapple topping while the cake is baking, then they can both cool in the fridge until ready to serve.


  • Serving Size:
  • Calories: 590
  • Sugar: 55.9 g
  • Sodium: 136 mg
  • Fat: 31 g
  • Saturated Fat: 11 g
  • Carbohydrates: 71.9 g
  • Fiber: 6.8 g
  • Protein: 12 g
  • Cholesterol: 69.8 mg
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