This Skinny Miami Vice Frozen Cheesecake takes the strawberry daiquiri and pina colada flavors in a Miami Vice to an entirely new level in the form of a no bake cheesecake. With a chocolate crust and way fewer calories, this cheesecake Weight Watchers friendly at only 5 WW points on the blue plan! It's also a great summer dessert for your next BBQ and the perfect red & white cheesecake for your Canada Day celebration!
Cuisine American, Canadian, North American
Keyword cheesecake, frozen dessert, Miami vice, no bake
3tbsppineapple juice * reserved from crushed pineapple
2tbsplite coconut milk
Spray the bottom of a 9- inch springform pan with non- stick cooking spray.
Process chocolate graham crumbs 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.
Pour into greased springform pan.
Press chocolate graham 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.
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!
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.
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 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.
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.
Pour the pina colada cream cheese 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 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) and freeze for 6- 8 hours or until firm (preferably overnight.)
When frozen, unhinge rim of springform pan and remove.
Garnish with lime wedges and serve frozen.
*NOTE: I originally had this recipe at 8 WW points on the blue plan, but recently discovered a difference between my blog's nutritional calculator and the WW app. It is only 5 WW points when I create it in the app. The WW app accounts for zero point foods, where my blog's nutritional calculator does not.