Strawberry Colada Cheesecake

Influenced by the tropical flavour of Pina Colada, Ontario strawberries turn this simple dessert into something sensational.

Cooking Time:

Servings: 6

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  • 1-1/2 cups (375 mL) graham crumbs
  • 1/4 cup (50 mL) butter, melted
  • 1 tbsp (15 mL) water


  • 2 pkg (each 8 oz/250 g) cream cheese, at room temperature
  • 1/2 cup (125 mL) granulated sugar
  • 3 Ontario Eggs
  • 2 tbsp (25 mL) fresh lemon juice
  • 1 tsp (5 mL) almond extract
  • 1/2 tsp (2 mL) vanilla

Strawberry Topping:

  • 2 tbsp (25 mL) each granulated sugar, lime juice, rum and shredded coconut
  • 3 cups (750 mL) sliced Ontario Strawberries



Stir crumbs with butter and water until evenly moistened. Press onto bottom of 9-inch (23 cm) springform pan, creating slight upward slope at side. Bake in 350°F (180°C) oven, for 10 minutes; set aside to cool.


In large bowl and using electric mixer, beat cream cheese until smooth. Beat in sugar until well blended. Beat in eggs, one at a time, beating well after each addition. Beat in lemon juice, almond extract and vanilla. Pour over crust. Bake in 350°F (180°C) oven just until set and golden brown around edge, 35 to 45 minutes. Run knife around edge of cake. Refrigerate for at least 2 hours or until chilled.

Strawberry topping:

In bowl, combine sugar, lime juice, rum and coconut; stir in sliced strawberries. Let stand at room temperature for 1 hour to blend flavours. Spoon over wedges of cheesecake.

Tip: To speed up preparation time, use store-bought frozen cheesecake. Just thaw and spoon strawberry topping onto wedges.


Nutritional information

  • Protein: 11.5 grams
  • Fat: 38.5 grams
  • Carbohydrates: 49.0 grams
  • Calories: 589