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Coconut Pineapple Cheesecake Dessert: A Tropical Delight Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 71 reviews
  • Author: Elizabeth
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 40 minutes (including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Coconut Pineapple Cheesecake is a tropical delight perfect for satisfying your sweet tooth. Featuring a creamy, tangy cheesecake base with crushed pineapple and sour cream, set on a classic graham cracker crust, and topped with luscious whipped cream, toasted shredded coconut, and optional fresh pineapple slices. A refreshing and indulgent dessert that brings a taste of the islands to your table.

Ingredients

Scale

Cheesecake Base

  • 24 oz full-fat cream cheese, softened
  • 1 cup sour cream
  • 1 cup crushed pineapple, drained
  • 1 pre-made graham cracker crust (9-inch)

Toppings

  • 1 cup whipped cream
  • 1/2 cup toasted shredded coconut
  • Fresh pineapple slices (optional, for garnish)

Instructions

  1. Prepare the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Blend in the sour cream until fully incorporated, then gently fold in the drained crushed pineapple. Pour this mixture evenly into the pre-made graham cracker crust.
  2. Bake the Cheesecake: Preheat your oven to 325°F (163°C). Place the cheesecake in the oven and bake for about 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours to set.
  3. Add Whipped Cream Topping: Once chilled and set, spread an even layer of whipped cream over the top of the cheesecake to add lightness and creaminess.
  4. Sprinkle Toasted Coconut: Sprinkle the toasted shredded coconut generously on top of the whipped cream to provide added texture and a toasty, nutty flavor that complements the tropical theme.
  5. Garnish with Fresh Pineapple (Optional): For an extra tropical touch and visual appeal, garnish the cheesecake with fresh pineapple slices right before serving.

Notes

  • Be sure to drain the crushed pineapple well to avoid watery cheesecake.
  • For best results, use full-fat cream cheese and sour cream to ensure a rich texture.
  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
  • The cheesecake must be chilled thoroughly for several hours or overnight to set properly before adding toppings.
  • This recipe can be made a day ahead to enhance flavor development and ease of serving.

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Find it online: https://easycookingworld.com/coconut-pineapple-cheesecake-dessert-a-tropical-delight-recipe/