Description
Coconut Pineapple Cheesecake is a tropical paradise in dessert form, combining creamy cheesecake with the vibrant flavors of coconut and pineapple. This no-bake treat features a buttery graham cracker crust that perfectly complements its luscious filling, making it an ideal choice for summer gatherings or a delightful indulgence any time. With a visually stunning presentation and simple preparation, this cheesecake is sure to impress your guests and tantalize your taste buds.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup coconut cream
- 1 cup crushed pineapple, drained
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs with melted butter; press firmly into the bottom of a springform pan.
- In a mixing bowl, beat cream cheese until smooth. Gradually mix in coconut cream until well blended.
- Fold in crushed pineapple and powdered sugar until just combined. Add vanilla extract.
- Pour the filling over the crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 360
- Sugar: 23g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg