Some desserts are more than just sweet treats—they’re a journey to a tropical paradise, a celebration of flavors that transport you to sun-kissed beaches and swaying palm trees. Easy Coconut Pineapple Cheesecake is one such dessert. This luscious recipe combines the creamy richness of cheesecake with the tropical sweetness of coconut and pineapple, creating a dessert that’s perfect for summer gatherings, holiday feasts, or simply indulging in a slice of paradise at home. Imagine a velvety coconut-infused cheesecake filling nestled in a buttery graham cracker crust, topped with a vibrant pineapple glaze. It’s a dessert that feels like a vacation on a plate.

The first time I made this cheesecake, it was for a summer barbecue. I wanted something refreshing and unique that would stand out among the usual desserts. As I mixed the coconut into the creamy cheesecake batter and prepared the pineapple topping, the kitchen filled with the irresistible aroma of tropical flavors. When I brought the cheesecake to the table, my guests were immediately intrigued. “What’s this?” a friend asked, eyeing the golden topping. “A taste of the tropics,” I replied with a smile.

As everyone took their first bite, the room fell silent, followed by a chorus of “Wow!” and “This is incredible!” The creamy coconut cheesecake paired perfectly with the tangy-sweet pineapple glaze, and the buttery crust added just the right amount of crunch. “You’ve outdone yourself,” my cousin said, reaching for a second slice. Since that day, Easy Coconut Pineapple Cheesecake has become a staple at every summer gathering.

The first time I served this dessert to my coworkers, it was at a potluck. I was a little nervous because one of my colleagues is a professional baker, and I wasn’t sure how my cheesecake would measure up. But as soon as I unveiled the dessert, the vibrant pineapple topping caught everyone’s attention. “This looks amazing!” someone exclaimed.

When it was time for dessert, the cheesecake disappeared within minutes. “This is the best cheesecake I’ve ever had,” my baker friend said, surprising me. “You’ve got to share the recipe!” That day, Easy Coconut Pineapple Cheesecake became the talk of the office, and I’ve been asked to bring it to every potluck since.

Why This Easy Coconut Pineapple Cheesecake?

Selling Points:

• Tropical Flavors: The combination of coconut and pineapple brings a taste of the tropics to your table.
• Creamy and Refreshing: The velvety cheesecake filling and tangy pineapple glaze create a perfect balance of flavors.
• Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for bakers of all levels.
• Versatile: Perfect for summer parties, holiday feasts, or anytime you crave a tropical treat.
• Customizable: Add your favorite toppings or adjust the sweetness to suit your taste.

What You Need for Easy Coconut Pineapple Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup coconut milk
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup shredded coconut

For the Pineapple Topping:

• 1 cup crushed pineapple, drained
• ½ cup pineapple juice
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 1 tbsp water

How to Make Easy Coconut Pineapple Cheesecake

1. Prepare the Crust:
   • Preheat the oven to 325°F (160°C).
   • In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
   • Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar until smooth.
   • Add the coconut milk, eggs, and vanilla extract, and mix until well combined.
   • Fold in the shredded coconut.
   • Pour the filling over the cooled crust and smooth the top.
3. Bake the Cheesecake:
   • Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
   • Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
   • Remove from the oven and refrigerate for at least 4 hours or overnight.
4. Prepare the Pineapple Topping:
   • In a saucepan, combine the crushed pineapple, pineapple juice, and sugar. Bring to a simmer over medium heat.
   • In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the pineapple mixture and cook until thickened, stirring constantly.
   • Let the topping cool completely before spreading it over the chilled cheesecake.
5. Serve:
   • Slice the cheesecake and serve chilled. Garnish with additional shredded coconut or pineapple slices if desired.

Tips for the Perfect Cheesecake

• Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smooth filling.
• Don’t Overmix: Mix the filling just until combined to avoid incorporating too much air, which can cause cracks.
• Cool Gradually: Let the cheesecake cool slowly in the oven to prevent cracking.
• Chill Thoroughly: Refrigerate the cheesecake for at least 4 hours to allow it to set completely.

Substitutions and Variations

• Gluten-Free: Use gluten-free graham crackers for the crust.
• Dairy-Free: Substitute cream cheese with a dairy-free alternative and use coconut oil instead of butter.
• No Shredded Coconut: Omit the shredded coconut for a smoother texture.
• Extra Toppings: Add whipped cream, toasted coconut flakes, or fresh pineapple chunks for extra flair.

Make a Healthier Version

• Low-Fat Cream Cheese: Use reduced-fat cream cheese to cut down on calories.
• Natural Sweeteners: Substitute granulated sugar with honey or maple syrup.
• Light Coconut Milk: Use light coconut milk for a lighter filling.
• Fresh Pineapple: Use fresh pineapple instead of canned for a fresher topping.

Closing for Easy Coconut Pineapple Cheesecake

This Easy Coconut Pineapple Cheesecake is more than just a dessert—it’s a celebration of tropical flavors and the joy of sharing something special with loved ones. Whether you’re serving it at a summer party or enjoying a slice on a quiet evening, this cheesecake is sure to impress. Don’t forget to let us know how your cheesecake turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Coconut Pineapple Cheesecake

Can I make this dessert ahead of time?
Yes, you can prepare the cheesecake a day in advance and keep it refrigerated until ready to serve.

Can I freeze this cheesecake?
Absolutely! Freeze the cheesecake (without the topping) in an airtight container for up to 2 months. Thaw in the refrigerator before adding the topping.

Can I use a different fruit topping?
Yes, try using mango, passion fruit, or berries for a different twist.

Can I make this gluten-free?
Yes, use gluten-free graham crackers for the crust.

Can I add other flavors?
Yes, try adding lime zest or rum extract to the filling for an extra tropical touch.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days.

Can I make this in a different pan?
Yes, you can use a regular pie pan, but a springform pan is recommended for easier slicing.

What’s the best way to serve this dessert?
Serve chilled with a dollop of whipped cream or a sprinkle of toasted coconut for added texture.

Can I make this vegan?
Yes, use vegan cream cheese, dairy-free butter, and a flaxseed egg substitute for a plant-based version.

This Easy Coconut Pineapple Cheesecake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Coconut Pineapple Cheesecake

Recipe by Aisha DevCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Crust:

• 1 ½ cups graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1 cup coconut milk

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup shredded coconut

• For the Pineapple Topping:

• 1 cup crushed pineapple, drained

• ½ cup pineapple juice

• ¼ cup granulated sugar

• 1 tbsp cornstarch

• 1 tbsp water

Directions

• Prepare the Crust:
• Preheat the oven to 325°F (160°C).
• In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
• Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
• Make the Cheesecake Filling:
• In a large bowl, beat the cream cheese and sugar until smooth.
• Add the coconut milk, eggs, and vanilla extract, and mix until well combined.
• Fold in the shredded coconut.
• Pour the filling over the cooled crust and smooth the top.
• Bake the Cheesecake:
• Bake for 50-60 minutes, or until the edges are set but the center is slightly wobbly.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
• Remove from the oven and refrigerate for at least 4 hours or overnight.
• Prepare the Pineapple Topping:
• In a saucepan, combine the crushed pineapple, pineapple juice, and sugar. Bring to a simmer over medium heat.
• In a small bowl, mix the cornstarch and water to create a slurry. Add the slurry to the pineapple mixture and cook until thickened, stirring constantly.
• Let the topping cool completely before spreading it over the chilled cheesecake.
• Serve:
• Slice the cheesecake and serve chilled. Garnish with additional shredded coconut or pineapple slices if desired.