This tropical cheesecake blends creamy coconut and tangy pineapple into a dreamy dessert. With a buttery graham cracker crust and smooth pineapple cream filling, it’s the perfect sunny treat!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup shredded sweetened coconut (optional)
- ⅓ cup melted butter
- 2 tbsp sugar
For the Filling:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- 1 tsp lemon juice
- 2 large eggs
For the Topping (Optional):
- ½ cup whipped cream or whipped topping
- Extra crushed pineapple or pineapple rings
- Toasted coconut flakes
Directions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, shredded coconut, melted butter, and sugar in a bowl.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool while you prepare the filling.
Step 2: Make the Filling
- In a large bowl, beat cream cheese until smooth.
- Add sugar, vanilla extract, and lemon juice, beating until creamy.
- Mix in eggs one at a time, just until combined.
- Fold in the drained crushed pineapple.
Step 3: Bake the Cheesecake
- Pour filling over the cooled crust.
- Bake for 45–50 minutes, or until center is set and edges are slightly golden.
- Turn off oven and let cheesecake sit inside for 10 minutes with the door cracked open.
- Remove and let cool completely. Chill in fridge for at least 4 hours or overnight.
Step 4: Add Topping (Optional)
- Top with whipped cream, extra pineapple, and toasted coconut just before serving.
Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 8–10
Calories: ~370 per slice
Light, lush, and loaded with island flavor. Want to turn it into no-bake? I can show you how!