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
Scale
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
