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Delicious Coconut Pineapple Cheesecake topped with coconut flakes and pineapple slices
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Coconut Pineapple Cheesecake

Indulge in a delightful Coconut Pineapple Cheesecake, marrying tropical flavors in a creamy, luscious dessert that brings the essence of island life into every bite.
Prep Time1 hour
Cook Time1 hour
Total Time4 hours
Course: Dessert
Cuisine: American, Tropical
Keyword: cheesecake, Coconut, Creamy Dessert, Pineapple, Tropical Dessert
Servings: 12 servings
Calories: 400kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs These fragrant crumbs provide a sweet, crunchy base.
  • 1/4 cups sugar Combine with the graham cracker crumbs for sweetness.

For the filling

  • 24 oz cream cheese, softened The star of our dessert, lending a smooth texture.
  • 1 cup sugar Balances the tanginess of the cream cheese.
  • 1/4 cup coconut milk Adds an aromatic, creamy base.
  • 1 cup crushed pineapple, drained Brings brightness and freshness to the cheesecake.
  • 3 large eggs Essential for binding the ingredients.
  • 1 tsp vanilla extract Elevates the overall flavor profile.

Instructions

Preparation

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs with 1/4 cup of sugar.
  • Press this mixture firmly into the bottom of a springform pan.
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add in 1 cup of sugar, blending until combined.
  • Add coconut milk, drained crushed pineapple, eggs, and vanilla extract. Beat until creamy.
  • Pour the cheesecake filling over the crust and smooth the top.

Baking

  • Place the cheesecake in the preheated oven and bake for 55-60 minutes.
  • The cheesecake is done when the center is set and the top has a golden hue.

Cooling and Serving

  • Let the cheesecake cool in the pan, then refrigerator chill for at least four hours.
  • Serve chilled, garnished with whipped cream or toasted coconut flakes.

Notes

For best results, use room temperature ingredients and allow a chill time of at least 4 hours. A high-quality springform pan is recommended for easy removal.