There’s something magical about tropical flavors that instantly transport you to a sun-kissed beach, the kind where the breeze carries the scent of coconut and sweet pineapple. This Coconut Pineapple Cheesecake is a slice of that tropical escape, lovingly baked into a creamy, dreamy dessert.
Growing up, this kind of cheesecake wasn’t just a treat—it was an occasion. My aunt used to make a version of this for family get-togethers in the summer, and it was always the first dessert to vanish from the table. With its velvety filling, hints of toasted coconut, and that pineapple zing, it’s the kind of dessert that makes people pause mid-bite and say, “Wow, what is this?”
What makes this cheesecake even more special is its versatility. Whether you’re serving it at a summer barbecue, making it as a refreshing holiday dessert, or simply enjoying a slice with your afternoon coffee, it’s always a hit. The creamy coconut flavor balances beautifully with the bright tartness of the pineapple. Add to that a buttery graham cracker crust, and you’ve got yourself a crowd-pleaser that’s as gorgeous as it is delicious.
Let’s get into the layers of this tropical treat and see why it deserves a spot in your recipe box.
Why You’ll Love This Recipe:
- Combines creamy cheesecake texture with tropical flavors
- Perfect balance of sweet and tangy
- Great make-ahead dessert for gatherings
- No complicated steps—easy enough for beginner bakers
- Delicious chilled, making it a refreshing dessert option
INGREDIENTS YOU’LL NEED:
For the crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup canned crushed pineapple (drained well)
- 1/2 cup coconut cream
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 1/2 cup shredded sweetened coconut, toasted
- 1/4 cup crushed pineapple (drained)
- Whipped cream (optional, for serving)
HOW TO MAKE COCONUT PINEAPPLE CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating a smooth and even crust. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy—this step is key for that dreamy texture. Add the eggs one at a time, mixing well after each. Stir in the vanilla, coconut cream, and drained crushed pineapple. Be sure your pineapple is well-drained to prevent extra moisture from affecting the cheesecake’s structure.
Step 3: Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. A helpful tip: place a pan of hot water on the bottom rack of the oven to help prevent cracks. After baking, turn off the oven and leave the cheesecake inside for an hour with the door slightly open.
Step 4: Chill and top it off
Let the cheesecake cool completely at room temperature, then transfer it to the fridge and chill for at least 4 hours or overnight. Before serving, top with toasted coconut, a little extra pineapple, and a dollop of whipped cream if you like.
HELPFUL TIPS:
- Use room-temperature ingredients for a smooth, lump-free filling.
- Drain your pineapple thoroughly to avoid excess moisture.
- Let it chill overnight for the best texture and flavor—worth the wait!
- Toast the coconut in a dry skillet over medium heat for just a few minutes until golden—watch closely, it browns quickly!
DETAILS:
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can play with the topping by adding fresh pineapple slices or even a drizzle of coconut glaze. If you want a little crunch, try adding crushed macadamia nuts or a sprinkle of chopped almonds on top.
NUTRITIONAL INFORMATION:
(Per slice, approximate)
- Calories: 420
- Fat: 30g
- Carbohydrates: 35g
- Protein: 6g
- Sugar: 25g
- Fiber: 1g
FREQUENTLY ASKED QUESTIONS:
Can I make this cheesecake ahead of time?
Yes! In fact, it’s better after it has chilled for several hours or overnight.
Can I use fresh pineapple instead of canned?
You can, but make sure it’s finely chopped and drained well—fresh pineapple has more moisture.
What if I don’t have coconut cream?
You can substitute full-fat canned coconut milk, just make sure to use the thick cream part from the top of the can.
Can I freeze this cheesecake?
Absolutely! Wrap individual slices in plastic wrap and store in an airtight container in the freezer for up to 2 months.
STORAGE INSTRUCTIONS:
Store the cheesecake covered in the refrigerator for up to 5 days. If you’re planning to freeze it, wrap it well in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Mini Pineapple Upside-Down Cheesecakes
- There’s Something Magical About These Breakfast Fruit Tarts
- Pineapple Heaven Cake
- Tropical Fruit Salad Cheesecake
CONCLUSION
There’s something undeniably joyful about this Coconut Pineapple Cheesecake. It’s the kind of dessert that feels like a mini vacation, a little indulgent escape from the everyday. Whether you’re making it for a family gathering or just treating yourself, it’s guaranteed to bring smiles, second helpings, and maybe even a request to make it again next weekend.
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Coconut Pineapple Cheesecake
Description
There’s something magical about tropical flavors that instantly transport you to a sun-kissed beach, the kind where the breeze carries the scent of coconut and sweet pineapple. This Coconut Pineapple Cheesecake is a slice of that tropical escape, lovingly baked into a creamy, dreamy dessert.
Growing up, this kind of cheesecake wasn’t just a treat—it was an occasion. My aunt used to make a version of this for family get-togethers in the summer, and it was always the first dessert to vanish from the table. With its velvety filling, hints of toasted coconut, and that pineapple zing, it’s the kind of dessert that makes people pause mid-bite and say, “Wow, what is this?”
What makes this cheesecake even more special is its versatility. Whether you’re serving it at a summer barbecue, making it as a refreshing holiday dessert, or simply enjoying a slice with your afternoon coffee, it’s always a hit. The creamy coconut flavor balances beautifully with the bright tartness of the pineapple. Add to that a buttery graham cracker crust, and you’ve got yourself a crowd-pleaser that’s as gorgeous as it is delicious.
Let’s get into the layers of this tropical treat and see why it deserves a spot in your recipe box.
Ingredients
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup granulated sugar
For the filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup canned crushed pineapple (drained well)
1/2 cup coconut cream
3 large eggs
1 teaspoon vanilla extract
For the topping:
1/2 cup shredded sweetened coconut, toasted
1/4 cup crushed pineapple (drained)
Whipped cream (optional, for serving)
Instructions
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating a smooth and even crust. Bake for 10 minutes, then set it aside to cool while you prepare the filling.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy—this step is key for that dreamy texture. Add the eggs one at a time, mixing well after each. Stir in the vanilla, coconut cream, and drained crushed pineapple. Be sure your pineapple is well-drained to prevent extra moisture from affecting the cheesecake’s structure.
Step 3: Bake the cheesecake
Pour the filling over the cooled crust and smooth the top. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. A helpful tip: place a pan of hot water on the bottom rack of the oven to help prevent cracks. After baking, turn off the oven and leave the cheesecake inside for an hour with the door slightly open.
Step 4: Chill and top it off
Let the cheesecake cool completely at room temperature, then transfer it to the fridge and chill for at least 4 hours or overnight. Before serving, top with toasted coconut, a little extra pineapple, and a dollop of whipped cream if you like.
Notes
You can play with the topping by adding fresh pineapple slices or even a drizzle of coconut glaze. If you want a little crunch, try adding crushed macadamia nuts or a sprinkle of chopped almonds on top.