If you love Miami Vice Cocktails or Mocktails, Pina Coladas or Strawberry Daiquiris, then you're going to love this Miami Vice Frozen Cheesecake recipe because it tastes like a Miami Vice drink! It's the perfect dessert for a hot summer day.
Not only is this Weight Watchers Frozen Cheesecake easy to make and NO BAKE, it's a lighter version of a frozen cheesecake @ 8 WW points (without artificial sweeteners). Considering cheesecake is generally about 18 points, that's a real plus! And since my guinea pigs (the kids) loved it, you know it's darn good, especially when they don't even notice it's Weight Watchers friendly! This red and white dessert is also a great recipe for your Canada Day celebrations or any special occasion.
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This delicious dessert came into being because my daughter loves cheesecake and is a huge fan of Miami Vice Mocktails. So last summer, I attempted to make her a Miami Vice Cheesecake for her birthday, but it turned out a little too runny.
So, I froze it. And WOW was frozen cheesecake ever good - a total game changer! And frozen is the way a Miami Vice cheesecake should be, given that Miami Vice is a frozen drink. So this year I made it again, but BETTER because it's so much healthier, lighter, and WW friendlier than my original creation!
🍹Miami Vice Recipe
The Miami Vice is such a delicious hybrid of pina colada and strawberry daiquiri that I couldn't resist taking the Miami Vice recipe concept and making it into a frozen cheesecake! However, if you want to indulge a little more, then try my Miami Vice Mocktail (or turn it into a cocktail, if you please). Warning: It's A LOT of WW points, so you may want to save it for a splurge day or make it for the kids.
🥘 Ingredient Notes
I have a sweet tooth but have struggled to find a good tasting and light Weight Watchers Cheesecake that isn't loaded with artificial sweeteners. I know a lot of people use artificial sweeteners to lose weight, but I don't like the taste of them or how they make me feel, so I don't use them. Instead, I use natural fruit, agave, and even a little sugar. This is the best frozen cheesecake I've ever had!
- Chocolate Baking crumbs. Sadly, chocolate Graham crackers have been discontinued, so now I use chocolate baking crumbs. Sometimes the chocolate baking crumbs can be hard to find. I have found them at Sobey's and Superstore in Canada. *See variations and substitutions
- Light butter or margarine. I use Becel olive oil margarine.
- Fat-free cream cheese. You could also use light cream cheese, although it will increase the points. Be careful when shopping for light cream cheese because some brands have as much fat as the Philadelphia regular cream cheese, which is the brand I prefer to use.
- Coconut and rum extract. These extracts are important to capture the "Miami Vice" flavor of this cheesecake, without the calories! Sometimes I have been able to find these extracts at my local grocery store; otherwise, I just order them online.
- Agave syrup. Agave syrup is more concentrated, so you use less than you would honey. It's also vegan, whereas honey is not.
Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Oreo Thins - you can also use crushed Oreo Thins - they are a great substitute!
- agave - you can substitute honey, but you will need about 2X as much (be sure to calculate the points).
- frozen strawberries - you can substitute fresh strawberries
- canned pineapple - you can substitute fresh, but you'll need to puree it
- make it full fat- if you don't want it 'light' you can use full fat cream cheese and sour cream
- butter/margarine - use a lighter version to bring the WW points down further
🔪How to Make a Miami Vice Weight Watchers Frozen Cheesecake
Assembly (see recipe card for full instructions)
*Heads up- this recipe needs to be frozen for 6-8 hours!
Press the chocolate crumb mixture into the greased springform pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Place in the fridge for 15 minutes
Pour the Pina Colada cream cheese mixture into the springform pan on top of the crust and level with a spatula.
Drop several dollops of strawberry swirl mix onto the white pina colada cheesecake.
Swirl in with a butter knife
*Try to cut into it to get it deeper and bring up the white part (without touching the crust), and don't over-mix or it will lose the swirled effect.
Tap the pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap (* I use Glad Press n Seal) and freeze for 6- 8 hours or until firm (preferably overnight).
Expert Recipe Tips
- Use room temperature cream cheese for a smooth texture. Let it sit out for 30-60 minutes before mixing, as cold cream cheese won't blend properly and can leave lumps in the mixture.
- Bloom your gelatin properly for structure. Allow the gelatin to sit in cold water for at least 5 minutes before dissolving it in hot water to ensure the cheesecake sets firmly without becoming rubbery.
- Fully drain and squeeze the crushed pineapple. Use a fine mesh strainer and squeeze out as much juice as you can (but reserve the 3 tablespoon for flavor), because excess liquid can make the mixture too wet and prevent it from setting.
- Use frozen strawberries for convenience and texture. They break down easily when microwaved and create a thick swirl without added sugar or thickener; just be sure to drain the excess liquid before pureeing.
- Don't over-swirl the strawberry mixture. Use a butter knife to gently marble the mixture just a few times, as too much swirling will blend the colors and eliminate the visual contrast.
- Chill the crust before adding the filling. Refrigerating the crust for at least 15 minutes helps firm it up and prevents it from lifting or mixing into the filling.
- Tap the pan to remove air bubbles. Gently tap the springform pan on the counter a few times after assembling to release trapped air for a smoother top and denser texture.
- Cover tightly to prevent freezer burn. Use plastic wrap (like Glad Press'n Seal) or aluminum foil to tightly seal the cheesecake before freezing to maintain its texture and flavor.
- Freeze overnight for best results. Although 6-8 hours is sufficient, freezing overnight ensures the cheesecake is firm and easy to slice.
- Garnish just before serving. Add lime wedges, shredded coconut, or a cherry on top right before serving to keep toppings fresh and vibrant.
👪 Serving Size
This frozen cheesecake recipe makes 12 servings. However, you can double (or even triple) the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. However, you will need an additional springform cake tin.
🔢WW Points
This skinny version of freezer cheesecake is 8 points, without artificial sweeteners. Considering a traditional cheesecake is generally about 18 points, that's a deal! I use margarine, but you could find a lighter butter or margarine to bring down the points.
🌡️Storage
Store this Miami Vice frozen cake in an airtight container (affiliate link) for up to 3 months.
🍁Red & White Canada Day Dessert
This cheesecake is not only a great summer dessert, but also an excellent red and white Canada Day dessert. You can make it for the whole family, and no one will even suspect it's Weight Watchers! If my kids didn't notice (they are experts at picking out WW recipes), then trust me, no one else will!
And for more red and white dessert ideas or Canada Day desserts, check out my 21 Canada Day Desserts!
❔ Recipe FAQ's
A springform pan is highly recommended for easy removal and neat slices. If using a regular pan, line it with parchment overhanging the sides so you can lift the cheesecake out once it's frozen.
Yes, but doing so will change the classic Miami Vice flavor. You can substitute with vanilla extract if needed, or simply increase the strawberry or pineapple for a fruitier profile.
No thawing is needed. Serve it straight from the freezer for the best texture. If it sits out too long, it will soften and lose that frozen cheesecake consistency
Overmixing can cause the swirl to disappear. Try gently swirling just a few times and don't overwork the layers - you want a visible marbled effect, not a uniform color.
You may also like my Skinny Pumpkin Cheesecake (11 WW points- it's the perfect pumpkin pie alternative for Thanksgiving!
A frozen cheesecake is a nice change from a classic cheesecake recipe, especially when it's hot outside! So if you're looking for a healthy, easy, and Weight Watchers No Bake Cheesecake that everyone will love, then give this Skinny Miami Vice Frozen Cheesecake a try.
🌡️🍰More Weight Watchers Frozen Desserts
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📋 Miami Vice Frozen Cheesecake Recipe
Equipment
Ingredients
Base:
- 1 ½ cups chocolate baking crumbs ( or use crushed Oreo thins with filling scraped off before crushing)
- 3 tablespoon melted light butter or margarine *I use olive oil margarine
Cheesecake:
- 1 -7 gram package of gelatin crystals * I use Knox brand
- ½ cup water divided into 2
- 2 - 8 oz -packages of fat free cream cheese room temperature (softened) * You can use light but this will increase the WW points
- 4 tsp coconut extract
- 2 cups frozen strawberries or fresh
- 1 teaspoon rum extract
- 1 cup fat free sour cream * You can use light sour cream but it will increase the WW points
- ½ cup non fat Greek yogurt
- 6 tablespoon agave syrup
- 398 ml -can crushed pineapple Drained and liquid squeezed out- reserve 3 tbsp
- 3 tablespoon pineapple juice * reserved from crushed pineapple
- 2 tablespoon lite coconut milk
Garnish
Instructions
- *Heads up- this recipe needs to be frozen for 6-8 hours!
Crust
- Spray the bottom of a 9- inch springform pan with non- stick cooking spray.
- Mix melted butter and chocolate baking crumbs together.Remove the filling from the Oreo thins, if you are using them. Process Oreo thins in the food processor until they form a fine crumb then add melted margarine and blend for about 30 seconds or until it begins to cling together.1 ½ cups chocolate baking crumbs, 3 tablespoon melted light butter or margarine
- Pour into greased springform pan.
- Press chocolate crumb mixture into the bottom of pan. Level and press to the bottom of the pan using a rubber spatula and neatly taper at the edge. Place in the fridge for 15 minutes.
Strawberry Daiquiri swirl
- Microwave strawberries for about 2 minutes, then drain off excess liquid. Puree strawberries for approximately 1 minute in food processor or blender. Add rum extract and set aside in small bowl.** If you are using fresh, use the same process, except do not microwave strawberries!2 cups frozen strawberries, 1 teaspoon rum extract
Pina Colada Cheesecake
- Mix gelatin crystals and ¼ cup water in a small bowl and allow to bloom for 5 minutes. Heat ¼ cup water for 30 seconds in the microwave on high and pour into the gelatin bloom. Stir to dissolve, set aside and allow to cool.½ cup water , 1 -7 gram package of gelatin crystals
- Place cream cheese, in the large bowl of a stand mixer fitted with a paddle attachment (you can use a hand mixer and a large bowl). Mix on low speed to break down the cream cheese for 30 seconds, and increase to medium speed for another 1 minute. Scrape the sides of the bowl and add sour cream, Greek yogurt and crushed pineapple. Add coconut extract, coconut milk, agave and reserved pineapple juice. Mix on medium for 30 seconds, scrape the sides, and on medium-high speed for 2 minutes, until smooth and fluffy.2 - 8 oz -packages of fat free cream cheese , 4 tsp coconut extract, 1 cup fat free sour cream, ½ cup non fat Greek yogurt, 6 tablespoon agave syrup, 398 ml -can crushed pineapple, 3 tablespoon pineapple juice, 2 tablespoon lite coconut milk
- Starting on low, pour gelatin into the cream cheese mixture. Continue to mix at medium speed for a minute, scraping the sides of the bowl after 30 seconds.
Assembly
- Pour the pina colada cheesecake mixture into the springform pan on top of crust and level with a spatula.
- Drop several dollaps of strawberry swirl mix onto the white pina colada cheesecake.
- Swirl in with a butter knife.
- *Try to cut into it to get it deeper (without touching the crust) and bring up the white part and don't over-mix or it will lose the swirled effect.
- Tap pan lightly against the counter to get rid of air bubbles. Cover with plastic wrap (* I use Glad press n' seal) or aluminum foil and freeze for 6- 8 hours or until firm (preferably overnight.)
- When frozen, unhinge rim of springform pan and remove.
Garnish
- Garnish with lime wedges and serve frozen.
Sean@Diversivore
I've always loved cheesecakes, and I've always had a fondness for frozen desserts, so this is a perfect combination! The Greek yogurt aspect of the cake is such a smart idea for keeping the calorie (and fat) content down. I'm going to have to see if that can be applied to other desserts too. Cheers!
Terri Gilson
Thanks, Sean! I have applied the low-fat Greek yogurt to several desserts - it's a great substitute!
Cynthia Priest
Happy Canada Day! This is a great no bake dessert! We aren't a fan of artificial sweeteners either.
Terri Gilson
Thanks, Cynthia!
Sharon
Omgsh! The only Miami Vice I know is the cheesy 80's show. I have been missing out! lol I love that this recipe uses natural sweetener. Now I need the cocktail to go with it. 😉
Terri Gilson
Oh yes Miami Vice is soo much more than a corny TV show, Sharon!
Sabrina
Wow, cool, refreshing and delicious! I love that this is no bake and those flavours are pure summer, thanks!
Terri Gilson
Thanks! Yes, they really are pure summer!!
Colleen
I've never had a Miami vice drink, but this cheesecake looks even better. And, I think frozen cheesecake is a brilliant idea. Happy Canada Day, Terri!
Terri Gilson
Thanks, Colleen~ Yes, I discovered frozen cheesecake quite by accident, but fell in love!
Shailaja Desai
Just perfect for summer! Looks delish!
Happy Canada Day...
Terri Gilson
Thanks- hope you enjoy it!