No-Bake Pineapple Coconut Cheesecake
No-Bake Pineapple Coconut Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 can canned crushed pineapple, drained well (20 ounces)
- 1/2 cup shredded coconut, sweetened
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the Garnish (Optional)
- 1/4 cup toasted coconut flakes
- 4 pineapple wedges
Instructions
- 1
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 2
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min
- 3
Prepare the filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 4
Gradually add the powdered sugar to the cream cheese, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
Fold in the well-drained crushed pineapple and shredded coconut until evenly distributed.
⏱️ 2 min
- 6
In a separate cold bowl, whip the cold heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 4 min
- 7
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 3 min
- 8
Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula.
⏱️ 2 min
- 9
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min
- 10
Once set, carefully remove the cheesecake from the springform pan. Garnish with toasted coconut flakes and pineapple wedges, if desired, before slicing and serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Pineapple Coconut Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 can canned crushed pineapple, drained well (20 ounces)
- 1/2 cup shredded coconut, sweetened
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
For the Garnish (Optional)
- 1/4 cup toasted coconut flakes
- 4 pineapple wedges
Instructions
- 1
Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
⏱️ 5 min - 2
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while you prepare the filling.
⏱️ 5 min - 3
Prepare the filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 4
Gradually add the powdered sugar to the cream cheese, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
Fold in the well-drained crushed pineapple and shredded coconut until evenly distributed.
⏱️ 2 min - 6
In a separate cold bowl, whip the cold heavy cream and vanilla extract with an electric mixer on high speed until stiff peaks form.
⏱️ 4 min - 7
Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the filling is light and airy.
⏱️ 3 min - 8
Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula.
⏱️ 2 min - 9
Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
⏱️ 240 min - 10
Once set, carefully remove the cheesecake from the springform pan. Garnish with toasted coconut flakes and pineapple wedges, if desired, before slicing and serving.
⏱️ 3 min