Coconut Pineapple Cheesecake Dessert Recipe
The Coconut Pineapple Cheesecake Dessert is pure sunshine on a plate: it’s everything you want from a summer treat, with luscious cream cheese, bursts of juicy pineapple, and clouds of whipped cream, all atop a buttery graham cracker crust and finished with a golden sprinkle of toasted coconut. Each bite whisks you away to the tropics! What makes this dessert so special—besides its spectacularly creamy texture and irresistible tangy-sweet flavor—is how simple it is to make, whether you’re feeding a crowd or treating yourself. It’s the kind of dessert that vanishes quickly at picnics and potlucks, and trust me, everyone will ask you for the recipe.
Ingredients You’ll Need
Every ingredient in this Coconut Pineapple Cheesecake Dessert has a role to play—whether it’s bringing crunch, sweetness, creaminess, or a hint of tropical flair. When these simple ingredients come together, they create magic you’ll want to share.
- Graham cracker crumbs: The foundation for the crust, offering a toasty, buttery crunch in every bite.
- Granulated sugar: Sweetens the graham base and helps it hold together after baking.
- Unsalted butter, melted: Binds the crumbs for a sturdy, rich crust that stays in place.
- Cream cheese, softened: The star of the show—makes the filling ultra-smooth and creamy with a signature tang.
- Powdered sugar: Dissolves effortlessly for a silky-sweet cheesecake layer.
- Vanilla extract: Adds that warm, familiar aroma and rounds out all the flavors.
- Crushed pineapple, drained: Delivers bright, juicy bursts throughout the cheesecake—make sure to drain thoroughly for the ideal texture.
- Sweetened shredded coconut, toasted: Adds a nutty, caramelized crunch on top and really amps up the tropical vibe.
- Whipped topping (or homemade whipped cream): Lightens the filling, crowns the top, and makes every forkful airy and dreamy.
How to Make Coconut Pineapple Cheesecake Dessert
Step 1: Make the Graham Cracker Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until everything is evenly moistened. Press the mixture firmly into the bottom of a 9×9-inch or 8×8-inch baking dish, making sure it’s packed tightly for a sturdy crust. Bake for 8 to 10 minutes until lightly golden, then set aside and let it cool completely. This crisp, buttery layer is the perfect platform for your creamy filling.
Step 2: Prepare the Cream Cheese Filling
While the crust cools, beat the softened cream cheese, powdered sugar, and vanilla extract together in a large bowl. You want this mixture to be velvety and completely smooth, so take your time—no lumps allowed! Once it’s silky, gently fold in the drained crushed pineapple and half of the whipped topping. The pineapple adds tangy-sweet pops of flavor and the whipped topping makes the filling extra luscious and light.
Step 3: Assemble the Layers
Spread the pineapple cheesecake filling over the cooled crust in an even layer, taking care to reach every corner. Smooth the top with a spatula, then finish by swooping the remaining whipped topping across the surface. This step makes the Coconut Pineapple Cheesecake Dessert look irresistibly fluffy and inviting.
Step 4: Toast the Coconut and Add the Topping
Toast your shredded coconut in a dry skillet over medium heat for 3–5 minutes, stirring constantly, until it’s golden and aromatic. This simple step intensifies the coconut flavor and adds a wonderful crunch. Sprinkle the toasted coconut generously over the whipped topping—now your dessert is looking like a tropical dream!
Step 5: Chill and Serve
Cover and refrigerate the assembled dessert for at least 4 hours, or until fully set. This chilling time allows the flavors to meld, and the filling to firm up to sliceable perfection. Once chilled, cut into squares, serve, and bask in the rave reviews!
How to Serve Coconut Pineapple Cheesecake Dessert
Garnishes
A flourish of fresh fruit—think pineapple wedges, maraschino cherries, or a sprig of mint—makes each serving pop with color and freshness. If you want a little extra crunch, scatter some chopped toasted macadamia nuts on top. These small touches take your Coconut Pineapple Cheesecake Dessert to the next level, both in looks and flavor.
Side Dishes
This dessert does best with light, fruity accompaniments. Consider pairing it with a tropical fruit salad, a bowl of freshly sliced mango, or even a cool glass of iced hibiscus tea. The bright acidity helps set off the creamy richness of the cheesecake, making every bite feel balanced and refreshing.
Creative Ways to Present
Besides classic squares, try making the Coconut Pineapple Cheesecake Dessert in individual jars or glasses for a picnic or party—just layer the crust, filling, and toppings for pretty parfaits. For a showstopping effect, cut the dessert into rounds with a biscuit cutter and layer them with extra whipped topping and coconut between the layers.
Make Ahead and Storage
Storing Leftovers
Tuck any leftovers into an airtight container in the refrigerator—they’ll stay fresh and delicious for up to four days. The crust may soften slightly over time, but the flavors only get better as they mingle.
Freezing
The Coconut Pineapple Cheesecake Dessert freezes surprisingly well! Flash-freeze individual squares on a baking sheet for about an hour, then transfer to a freezer-safe container or zip-top bag. They’ll keep for up to three months. Thaw in the fridge before serving and add a fresh sprinkle of coconut for the best texture.
Reheating
There’s no need to reheat this dessert, as it’s best enjoyed chilled straight from the fridge. If you’ve frozen it, just give it adequate time to thaw gently in the refrigerator—avoid microwaving, which can melt and separate the creamy layers.
FAQs
Can I use homemade whipped cream instead of store-bought whipped topping?
Absolutely! Homemade whipped cream brings an extra-fresh flavor and pillowy texture to this Coconut Pineapple Cheesecake Dessert. Just whip 1 cup of heavy cream with a tablespoon or two of powdered sugar until soft peaks form—then use it in place of the container of whipped topping.
Can this dessert be made gluten-free?
Yes, simply swap in gluten-free graham crackers or gluten-free cookie crumbs for the crust. All the other ingredients are naturally gluten-free, so you can enjoy this tropical treat even with dietary restrictions.
What’s the best way to toast shredded coconut?
The quickest way is to add the sweetened shredded coconut to a dry skillet over medium heat, stirring constantly for 3-5 minutes until it’s evenly golden and fragrant. You can also toast it on a baking sheet in a 325°F (165°C) oven, stirring every few minutes.
Can I use fresh pineapple instead of canned?
You can, but make sure to chop it finely and press out as much excess juice as possible with paper towels. Canned pineapple is already perfectly juicy and soft, which makes it ideal for blending into the creamy filling of the Coconut Pineapple Cheesecake Dessert.
How far ahead can I make this dessert?
You can make the Coconut Pineapple Cheesecake Dessert up to two days ahead. The chilling time is essential for the filling to firm up, and making it in advance allows the tropical flavors to meld perfectly.
Final Thoughts
If you’re dreaming of sandy beaches or just want a showstopping no-bake treat, the Coconut Pineapple Cheesecake Dessert is guaranteed to hit the spot. It’s as easy as it is stunning, so don’t wait—whip up a batch, share it with friends, and savor every sunny, creamy bite!
Print
Coconut Pineapple Cheesecake Dessert Recipe
- Total Time: 4 hours 30 minutes (includes chilling)
- Yield: 9 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this Coconut Pineapple Cheesecake Dessert. A creamy, no-bake cheesecake filling with crushed pineapple and toasted coconut, all on a buttery graham cracker crust. Perfect for a summer treat!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 1 cup sweetened shredded coconut, toasted
- 1 container (8 oz) whipped topping (or 1 cup homemade whipped cream)
Instructions
- Prepare Crust: Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press into baking dish, bake, and cool.
- Make Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in pineapple and half of whipped topping. Spread over crust.
- Chill: Top with remaining whipped topping and toasted coconut. Chill for at least 4 hours.
Notes
- For added texture, mix chopped macadamia nuts into the crust or sprinkle on top.
- To toast coconut, heat in a dry skillet over medium heat, stirring until golden.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 21 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
