There’s something magical about the way food can transport us to another place. For me, no dessert captures that feeling quite like Coconut Pineapple Cheesecake. Every bite takes me back to a breezy summer afternoon on the porch, surrounded by family, with laughter mingling in the air and the smell of toasted coconut drifting from the kitchen. This cheesecake, with its luscious layers and tropical flavors, feels like a little vacation on a plate—a perfect treat for warm weather gatherings or simply when you’re yearning for sunshine on a cloudy day.
Growing up, this dessert was a staple at our family’s summer reunions. My aunt would always arrive carrying it proudly, its golden toasted coconut topping glistening under the sunlight. It wasn’t just a dessert—it was the sign that summer had officially begun. Every slice brought smiles, and every creamy, tangy bite was followed by a chorus of “mmm” around the table. I’ve carried on the tradition, making it for birthdays, barbecues, and anytime we need a little tropical indulgence.
Whether you’re hosting a backyard luau, celebrating a special occasion, or simply craving a bright, tropical dessert, Coconut Pineapple Cheesecake will bring a taste of paradise right to your table.
Why You’ll Love This Coconut Pineapple Cheesecake
- Tropical Vibes All Year Long: Combining the sweet tang of pineapple with the creamy richness of coconut and cheesecake brings the islands to your kitchen.
- Perfectly Balanced: Not overly sweet, the natural tartness of pineapple balances beautifully with the smooth, creamy filling.
- A Showstopper Dessert: With its golden crust and optional toasted coconut topping, it’s as beautiful as it is delicious—ideal for impressing guests.
- Make Ahead Friendly: This cheesecake tastes even better after chilling, making it a perfect prepare-ahead dessert.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup coconut milk
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- 1 teaspoon vanilla extract
For the Topping (optional):
- Whipped cream
- Toasted coconut flakes
- Pineapple slices
How to Make Coconut Pineapple Cheesecake
Making Coconut Pineapple Cheesecake is a joyful, almost meditative process—each step filling the kitchen with inviting aromas that hint at the deliciousness to come. Let me guide you through it!
Step-by-Step Instructions
1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of a 9-inch springform pan—I like to use the bottom of a glass to make sure it’s packed tight.
Bake the crust for 10 minutes until lightly golden, then let it cool while you prepare the filling. The aroma of buttery graham crackers is the perfect prelude to the tropical flavors ahead.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth, free of lumps. This is key for that silky cheesecake texture! Add the eggs one at a time, mixing well after each.
Now stir in the coconut milk, drained crushed pineapple, shredded coconut, and vanilla extract. At this point, the batter will smell like a tropical breeze—rich, fragrant, and slightly nutty.
3. Assemble and Bake
Pour the filling over the cooled crust, smoothing the top gently with a spatula. Bake at 325°F (165°C) for 50 to 60 minutes. The edges should look set, but the center will still have a slight jiggle when you gently shake the pan.
Allow the cheesecake to cool at room temperature before chilling it in the refrigerator for at least 4 hours, preferably overnight. This waiting period is the hardest part, but it’s worth every minute for that perfect, creamy texture.
4. Garnish and Serve
When ready to serve, top the cheesecake with dollops of whipped cream, a sprinkle of toasted coconut flakes, and fresh pineapple slices if desired. Every slice looks like sunshine on a plate, and tastes even better.
Helpful Tips
- Drain Pineapple Well: Press out excess juice to avoid a soggy filling.
- Room Temperature Cream Cheese: Ensures a smooth batter without lumps.
- Chill Completely Before Slicing: For clean slices, chill thoroughly and wipe your knife between cuts.
Details
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Notes
This cheesecake keeps beautifully in the fridge for up to 5 days, or freeze individual slices wrapped tightly for up to 2 months. Just thaw overnight in the fridge before serving.
Nutritional Information (Per Serving)
- Calories: 450
- Fat: 30g
- Carbohydrates: 40g
- Protein: 6g
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but make sure it’s finely chopped and drained very well to avoid adding excess moisture.
How can I tell when the cheesecake is done?
Look for set edges and a slightly jiggly center. It will firm up as it cools.
What’s the best way to toast coconut?
Spread shredded coconut on a baking sheet and toast at 350°F for 5–8 minutes, stirring occasionally, until golden.
Storage Instructions
Store leftover Coconut Pineapple Cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Related Recipes
If you loved this tropical cheesecake, try these next:
Conclusion
Whether you’re chasing sunshine or simply craving a dreamy tropical dessert, Coconut Pineapple Cheesecake delivers a perfect balance of creamy, sweet, and tangy flavors in every bite. It’s a dessert meant for sharing—whether around a summer table or to bring a little warmth to cooler days.
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Coconut Pineapple Cheesecake: A Taste of Tropical Paradise
Description
There’s something magical about the way food can transport us to another place. For me, no dessert captures that feeling quite like Coconut Pineapple Cheesecake. Every bite takes me back to a breezy summer afternoon on the porch, surrounded by family, with laughter mingling in the air and the smell of toasted coconut drifting from the kitchen. This cheesecake, with its luscious layers and tropical flavors, feels like a little vacation on a plate—a perfect treat for warm weather gatherings or simply when you’re yearning for sunshine on a cloudy day.
Growing up, this dessert was a staple at our family’s summer reunions. My aunt would always arrive carrying it proudly, its golden toasted coconut topping glistening under the sunlight. It wasn’t just a dessert—it was the sign that summer had officially begun. Every slice brought smiles, and every creamy, tangy bite was followed by a chorus of “mmm” around the table. I’ve carried on the tradition, making it for birthdays, barbecues, and anytime we need a little tropical indulgence.
Whether you’re hosting a backyard luau, celebrating a special occasion, or simply craving a bright, tropical dessert, Coconut Pineapple Cheesecake will bring a taste of paradise right to your table.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup coconut milk
1 cup crushed pineapple, drained
½ cup shredded coconut
1 teaspoon vanilla extract
For the Tpping (optional):
Whipped cream
Toasted coconut flakes
Pineapple slices
Instructions
1. Prepare the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of a 9-inch springform pan—I like to use the bottom of a glass to make sure it’s packed tight.
Bake the crust for 10 minutes until lightly golden, then let it cool while you prepare the filling. The aroma of buttery graham crackers is the perfect prelude to the tropical flavors ahead.
2. Make the Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until creamy and smooth, free of lumps. This is key for that silky cheesecake texture! Add the eggs one at a time, mixing well after each.
Now stir in the coconut milk, drained crushed pineapple, shredded coconut, and vanilla extract. At this point, the batter will smell like a tropical breeze—rich, fragrant, and slightly nutty.
3. Assemble and Bake
Pour the filling over the cooled crust, smoothing the top gently with a spatula. Bake at 325°F (165°C) for 50 to 60 minutes. The edges should look set, but the center will still have a slight jiggle when you gently shake the pan.
Allow the cheesecake to cool at room temperature before chilling it in the refrigerator for at least 4 hours, preferably overnight. This waiting period is the hardest part, but it’s worth every minute for that perfect, creamy texture.
4. Garnish and Serve
When ready to serve, top the cheesecake with dollops of whipped cream, a sprinkle of toasted coconut flakes, and fresh pineapple slices if desired. Every slice looks like sunshine on a plate, and tastes even better.
Notes
This cheesecake keeps beautifully in the fridge for up to 5 days, or freeze individual slices wrapped tightly for up to 2 months. Just thaw overnight in the fridge before serving.