Piña Colada Cheesecake Roll

If you’re looking to impress your family and friends with a delightful dessert that’s both tropical and indulgent, look no further than this Piña Colada Cheesecake Roll. Combining the classic flavors of the beloved piña colada cocktail with the creamy richness of cheesecake, this recipe offers a delightful twist that is sure to please any palate. With its luscious cheesecake filling wrapped in a soft, chocolatey cake roll, each slice is a bite of pure bliss. Perfect for summer gatherings, birthday celebrations, or even just a sweet treat after dinner, this dessert not only looks stunning but tastes heavenly!

In this article, we will walk you through the process of creating your very own Piña Colada Cheesecake Roll, offering tips and tricks along the way to ensure a flawless result. Whether you’re a seasoned baker or a kitchen novice, you’ll find that this recipe is straightforward and rewarding. So, grab your apron, and let’s get started on this culinary adventure!

Why You’ll Love This Recipe

The Piña Colada Cheesecake Roll is not just another dessert; it’s an experience! Here are a few reasons why you’ll fall in love with this recipe:

• Tropical Flavor Explosion: The combination of crushed pineapple and coconut in the cheesecake filling evokes the essence of a refreshing piña colada, bringing a taste of the tropics to your table.
• Decadent Yet Light: The rich cream cheese and heavy whipping cream create a luscious filling, while the lightness of the cake balances it out, making each bite a delight without being overly heavy.
• Beautiful Presentation: The rolled cake, once sliced, showcases a beautiful swirl of creamy cheesecake filling, making it an eye-catching centerpiece for any gathering.
• Customizable: You can easily adjust the recipe to suit your tastes. Add more coconut for a tropical touch or skip the rum for a family-friendly version.
• Easy to Make Ahead: This dessert can be prepared in advance and refrigerated, making it a great option for busy occasions where you want to impress without the last-minute stress.

Why You Should Try This Recipe

This Piña Colada Cheesecake Roll is not just delicious; it’s also incredibly versatile. Here’s why you should add it to your baking repertoire:

• Perfect for All Occasions: Whether it’s a summer barbecue, a birthday party, or a cozy family dinner, this dessert fits right in. It’s adaptable for any season and event.
• Satisfies Sweet Cravings: The rich and creamy filling will satisfy your sweet tooth while the light cake provides a pleasant contrast, ensuring you don’t feel overindulged.
• Kid-Friendly Fun: Kids will love the fun of unrolling and slicing the cake, making it an interactive dessert for family baking days.
• Impress Your Guests: The elegant presentation of this dessert will leave your guests raving. It’s a conversation starter and a memorable end to any meal.
• Make It Your Own: Experiment with different flavors try adding mango, or even a chocolate drizzle for an added twist!

Ingredients and Necessary Utensils

To create the perfect Piña Colada Cheesecake Roll, gather the following ingredients:

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 cup crushed pineapple, drained
• 1/2 cup shredded coconut
• 1/4 cup rum (optional)
• 1 tsp vanilla extract

For the Cake Roll:

• 3/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 1/4 cup milk

For the Topping:

• 1/2 cup whipped cream
• Additional shredded coconut for garnish
• Pineapple slices for garnish (optional)

Necessary Utensils:

• 15×10 inch jelly roll pan
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Rubber spatula
• Kitchen towel
• Plastic wrap
• Serving platter

Detailed Recipe Steps

Now that you have everything ready, let’s walk through each step of making this delightful Piña Colada Cheesecake Roll:

Step 1: Prepare the Cake Roll

1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a 15×10 inch jelly roll pan with parchment paper and lightly grease it.
2. Mix dry ingredients: In a bowl, combine flour, cocoa powder, baking powder, and salt. Mix well to ensure even distribution of ingredients.
3. Beat eggs and sugar: In a separate bowl, beat the eggs and granulated sugar together until the mixture is thick and pale.
4. Add wet ingredients: Stir in the vegetable oil and vanilla extract, mixing until well combined.
5. Combine mixtures: Gradually add the dry ingredients to the egg mixture, alternating with milk, mixing until the batter is smooth and well incorporated.
6. Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the cake: Once baked, remove it from the oven and let it cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar and carefully peel off the parchment paper.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
2. Whip the cream: In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
3. Add flavors: Stir in the crushed pineapple, shredded coconut, rum (if using), and vanilla extract until evenly combined.

Step 3: Assemble the Roll

1. Spread the filling: Spread the cheesecake filling evenly over the cooled cake.
2. Roll the cake: Starting from one end, carefully roll the cake tightly, using the towel to help guide it. Roll it completely and place seam side down.
3. Wrap and chill: Wrap the roll in plastic wrap and refrigerate for at least 4 hours or overnight to set. This step is crucial for a clean slice.

Step 4: Serve

1. Prepare for serving: Before serving, remove the roll from the refrigerator and unwrap it.
2. Add toppings: Spread whipped cream over the top and sprinkle with additional shredded coconut. Garnish with pineapple slices if desired.
3. Slice and enjoy: Slice into pieces and enjoy your delicious Piña Colada Cheesecake Roll!

FAQs

Conclusion

The Piña Colada Cheesecake Roll is a delightful dessert that combines the best elements of a classic cocktail and a rich cheesecake. Its tropical flavors and elegant presentation make it a must-try for any dessert lover. We hope you enjoy making and sharing this delicious treat with your friends and family. Don’t forget to leave a comment below, share your experience, or let us know how your cheesecake roll turned out!

For more mouthwatering recipes, check out some of our favorites: Slow Cooker Creamy Ham and Potato Chowder, Slow Cooker Cheesy Chicken Enchilada Casserole, and Slow Cooker Creamy Beef Stroganoff.

For even more dessert inspiration, check out our Pinterest page!

Piña Colada Cheesecake Roll

A delightful fusion of tropical flavors and creamy cheesecake in a soft cake roll, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine Tropical

Servings 10 servings

Calories 320 kcal

Equipment

• Jelly Roll Pan
• Mixing bowls

Ingredients

  

Cheesecake Filling

• 16 oz Cream Cheese softened
• 1 cup Powdered Sugar
• 1 cup Heavy Whipping Cream
• 1 cup Crushed Pineapple drained
• 1/2 cup Shredded Coconut
• 1/4 cup Rum optional
• 1 tsp Vanilla Extract

Cake Roll

• 3/4 cup All-purpose Flour
• 1/2 cup Granulated Sugar
• 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 3 Large Eggs
• 1/4 cup Unsweetened Cocoa Powder
• 1/4 cup Vegetable Oil
• 1/4 cup Milk

Topping

• 1/2 cup Whipped Cream
• Additional Shredded Coconut for garnish
• Pineapple Slices for garnish (optional)

Instructions

 

Instructions

• Preheat the oven to 350°F (175°C). Line a 15x10 inch jelly roll pan with parchment paper and lightly grease it.
• In a bowl, combine flour, cocoa powder, baking powder, and salt. Mix well.
• In a separate bowl, beat the eggs and sugar together until thick and pale. Add the vegetable oil and vanilla extract, mixing until combined.
• Gradually add the dry ingredients to the egg mixture, alternating with milk, and mix until smooth.
• Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick comes out clean.
• Once baked, remove from the oven and let it cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
• In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
• Stir in the crushed pineapple, shredded coconut, rum (if using), and vanilla extract until evenly combined.
• Spread the cheesecake filling evenly over the cooled cake.
• Starting from one end, carefully roll the cake tightly, using the towel to help guide it. Roll it completely and place seam side down.
• Wrap the roll in plastic wrap and refrigerate for at least 4 hours or overnight to set.
• Before serving, remove the roll from the refrigerator and unwrap it.
• Spread whipped cream over the top and sprinkle with additional shredded coconut. Garnish with pineapple slices if desired.
• Slice into pieces and enjoy your Piña Colada Cheesecake Roll!

Notes

For a non-alcoholic version, omit the rum. Feel free to adjust the sweetness of the filling by adding more or less powdered sugar.

Keyword cheesecake, pineapple, Roll