Coconut Pineapple Cheesecake Recipe

Coconut Pineapple Cheesecake

Take a trip to paradise with this Coconut Pineapple Cheesecake! It’s a rich and creamy cheesecake layered over a buttery graham cracker and coconut crust, swirled with sweet pineapple, and topped with toasted coconut flakes. Every bite is bursting with tropical flavor—perfect for summer gatherings, special occasions, or when you just need a sweet escape.

Ingredients:

Crust:

• 1½ cups graham cracker crumbs

• ½ cup sweetened shredded coconut

• ¼ cup sugar

• 6 tbsp melted butter

Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened

• 1 cup sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup crushed pineapple (drained well)

• ½ cup unsweetened coconut milk or cream of coconut

Topping (Optional but delicious):

• ½ cup toasted coconut flakes

• Pineapple chunks for garnish

• Whipped cream (optional)

Instructions:

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil if using a water bath.

2. Make the crust:

   • Mix graham crumbs, shredded coconut, sugar, and melted butter until evenly combined.

   • Press mixture into the bottom of the pan. Bake for 10 minutes, then cool slightly.

3. Prepare the filling:

   • Beat cream cheese and sugar until smooth.

   • Add eggs one at a time, mixing well after each.

   • Stir in vanilla, coconut milk, and crushed pineapple.

4. Assemble and bake:

   • Pour filling over the cooled crust.

   • Bake for 55–65 minutes, or until the center is just set and slightly jiggly.

   • Turn off oven, crack door, and let cheesecake cool inside for 1 hour.

5. Chill and garnish:

   • Refrigerate at least 4 hours or overnight.

   • Top with toasted coconut, whipped cream, and pineapple just before serving.

Tips:

• For extra pineapple flavor, add a swirl of pineapple preserves on top before baking.

• Want a no-bake version? I can give you that too!