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Bacardi Miami Vice No Bake Cheesecake Recipe | Grandbaby Cakes
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5 from 2 votes

Miami Vice No Bake Cheesecake Recipe

Bacardi Miami Vice No Bake Cheesecake Recipe: This is the perfect blend of strawberry daiquiri and pina colada. One taste of this recipe will transport you to a tropical island.  
Prep Time15 mins
Cook Time15 mins
Freeze4 hrs
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 386kcal


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 3/4 cup butter melted

For the Cheesecake Batter:

  • 1/2 cup heavy whipping cream
  • 16 ounces cream cheese 2 blocks
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon coconut flavor
  • 2 1/2 tablespoons crushed pineapple with juice
  • 3 tablespoons Frozen BACARDI® Strawberry Daiquiri Mixer
  • Red food coloring optional


For the Crust:

  • Line a 9 inch springform pan or deep pie dish with parchment paper.
  • Next whisk together graham cracker crumbs and sugar in a mixing bowl then drizzle in melted butter.
  • Whisk until combined then evenly pat into the bottom of the pan.

For the Cheesecake Batter:

  • Add heavy cream to stand mixer (or use hand mixer) on high speed and whip until heavy peaks develop. Store whipped cream in a separate bowl in the refrigerator.
  • Add cream cheese to stand mixer and mix on medium high speed.
  • Next add sugar and vanilla extract and mix until smooth then stop mixer.
  • Remove half of the cheesecake batter and set aside in a bowl. To the removed batter, whisk in coconut flavor and crushed pineapple. Lastly remove whipped cream from the refrigerator and fold half into the piña colada batter and set aside.
  • To the remaining batter in the mixer, add Bacardi strawberry daiquiri and mix on medium until combined. Add a few drops of red food coloring if you desire the color to be more distinct. Without the coloring, the color is a faint pink but still very pretty.
  • Lastly fold in the remaining whipped cream.
  • To assemble, alternately add piña colada and strawberry batters to the top of the crust then smooth the top until even.
  • Freeze for at least 4 hours then put in the refrigerator until ready to serve.


Calories: 386kcal | Carbohydrates: 29g | Protein: 3g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 295mg | Potassium: 91mg | Sugar: 22g | Vitamin A: 1010IU | Vitamin C: 2.5mg | Calcium: 55mg | Iron: 0.6mg