This creamy, no-bake cheesecake perfectly balances the sweet tang of pineapple with the rich flavor of coconut, making it an ideal summer treat or a festive addition to any gathering.
Ingredients
Scale:
For the Crust:
1 ½ cups graham cracker crumbs
½ cup unsweetened shredded coconut
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 cup coconut cream
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup heavy whipping cream, chilled
For Topping:
½ cup fresh pineapple chunks
¼ cup toasted coconut flakes
Mint leaves for garnish (optional)
Instructions
In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Mix until well blended.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Place the crust in the refrigerator for at least 30 minutes to set.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar, beating until fully incorporated and smooth.
Pour in the coconut cream and vanilla extract. Mix until well combined.
Gently fold in the crushed pineapple until evenly distributed.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture gently.
Pour the cheesecake filling into the prepared crust, smoothing the top.
Cover the cheesecake and refrigerate it for at least 4 hours, or until it is fully set.
Once set, remove the cheesecake from the springform pan. Top with fresh pineapple chunks and toasted coconut flakes just before serving.
