Tropical Pineapple Coconut No-Bake Cheesecake

Indulge in a refreshing tropical escape with this no-bake cheesecake featuring a creamy blend of cream cheese and coconut, topped with a luscious pineapple glaze. Perfect for summer gatherings or any occasion that calls for a light and fruity dessert.

A beautifully presented no-bake cheesecake with a creamy coconut filling, topped with a glossy pineapple glaze, garnished with fresh pineapple slices and shredded coconut, set on a rustic wooden table.
Cheesecakes No-Bake Cheesecake no-bake cheesecake tropical pineapple coconut dessert
Prep Time: 30 mins Cook Time: 0 mins Servings: 8

Ingredients

  • 16 oz cream cheese
  • 1 cup coconut cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup unsalted butter
  • 1 cup pineapple chunks
  • 1/4 cup pineapple juice
  • 2 tbsp cornstarch
  • 1/2 cup shredded coconut

Instructions

  1. Step 1:

    In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined.

  2. Step 2:

    Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

  3. Step 3:

    In a mixing bowl, beat the cream cheese until smooth. Add coconut cream, powdered sugar, and vanilla extract. Mix until creamy.

  4. Step 4:

    Fold in the shredded coconut into the cream cheese mixture until evenly distributed.

  5. Step 5:

    Pour the filling over the prepared crust and smooth the top with a spatula.

  6. Step 6:

    Refrigerate the cheesecake for at least 4 hours or until set.

  7. Step 7:

    In a saucepan, combine pineapple chunks, pineapple juice, and cornstarch. Cook over medium heat until thickened.

  8. Step 8:

    Once the cheesecake is set, pour the pineapple glaze over the top and spread evenly.

  9. Step 9:

    Slice the cheesecake and serve chilled. Enjoy your tropical treat!
Be the first to Leave a Review