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Coconut Pineapple Cheesecake Dessert: A Tropical Delight for Your Sweet Tooth Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 76 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Coconut Pineapple Cheesecake Dessert is a tropical delight perfect for satisfying your sweet tooth. Featuring a creamy full-fat cream cheese and sour cream base mixed with crushed pineapple, it is set on a classic graham cracker crust and finished with whipped cream and toasted shredded coconut. Optional fresh pineapple slices add a fresh and decorative touch, making it an ideal no-bake treat for warm days or special gatherings.

Ingredients

Scale

Cheesecake Base

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

Topping

  • 1 cup whipped cream
  • ½ cup toasted shredded coconut
  • Fresh pineapple slices (optional, for garnish)

Instructions

  1. Prepare the Cheesecake Base: In a mixing bowl, combine the softened full-fat cream cheese and sour cream until smooth and creamy. Gently fold in the drained crushed pineapple ensuring an even distribution throughout the mixture.
  2. Assemble the Cheesecake: Pour the cheesecake mixture into the pre-made graham cracker crust, spreading it evenly with a spatula. Smooth the top to prepare for chilling.
  3. Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or until firmly set. This chilling step is essential to allow the flavors to meld and the dessert to solidify to the perfect creamy consistency.
  4. Add Whipped Cream Topping: Once set, spread the whipped cream evenly over the top of the cheesecake, covering the entire surface for a light, airy contrast.
  5. Sprinkle Toasted Coconut: Sprinkle the toasted shredded coconut evenly over the whipped cream topping, adding a crunchy texture and enhancing the tropical flavor profile.
  6. Garnish with Pineapple Slices (Optional): For an extra tropical presentation, place fresh pineapple slices decoratively on top of the coconut. Serve chilled and enjoy!

Notes

  • Ensure the crushed pineapple is well drained to avoid excess moisture in the cheesecake.
  • To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden brown, stirring occasionally.
  • This dessert requires at least 4 hours chilling time; overnight chilling yields best texture and flavor.
  • You can substitute whipped cream with coconut whipped cream for a stronger coconut flavor or to keep it dairy-free.
  • The graham cracker crust can be homemade or store-bought for convenience.

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Find it online: https://comfortingrecipes.com/coconut-pineapple-cheesecake-dessert-a-tropical-delight-for-your-sweet-tooth-recipe/