There are desserts that feel like celebrations—and then there’s Coconut Pineapple Cheesecake, which feels like a vacation in every bite. The creamy richness of cheesecake meets the sun-kissed sweetness of pineapple and the gentle nuttiness of coconut, creating a dessert that’s both decadent and refreshing. Whether you’re savoring a slice on a porch swing during a summer sunset or bringing it to the family table on a cold winter night for a touch of sunshine, this tropical twist on a classic cheesecake has a place in every season and every kitchen.

A Dessert With Heart and History

Coconut and pineapple have long been celebrated in tropical cuisines—ingredients rooted in traditions from the Caribbean, South Pacific, and Southeast Asia. Pineapple was once considered such a symbol of hospitality and wealth that it would be displayed as a centerpiece, even rented by the day in 18th-century Europe. Coconut, on the other hand, has been a dietary and spiritual staple in many island cultures for centuries, known as the “tree of life.”

When cheesecake—a dessert that traces its roots back to ancient Greece—meets these tropical ingredients, something beautiful happens. This dessert embodies the spirit of blending cultures and flavors, creating a dish that feels both worldly and wonderfully familiar.

For me, this cheesecake recipe carries memories of a family reunion in Maui. Someone brought it to a beach picnic, served chilled in small squares, and it vanished within minutes. I recreated it later at home, experimenting to get the coconut just right, and now it’s become one of those signature dishes that people request again and again.

Why You’ll Love This Recipe

• Tropical Flavor Explosion: Each bite delivers the refreshing tang of pineapple balanced with sweet, toasty coconut.
• Creamy Meets Crunchy: The rich filling and crisp graham cracker crust are a match made in dessert heaven.
• Festive and Crowd-Pleasing: It’s a conversation starter and always the first dessert to disappear at potlucks and parties.
• Easy to Make Ahead: Perfect for prepping the day before a gathering—just chill and serve.
• Versatile Presentation: Serve it traditionally in slices or create mini cheesecake cups for a fun twist.

INGREDIENTS YOU’LL NEED

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese (3 blocks), softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup coconut milk (full-fat for best flavor)
• 1 cup crushed pineapple, well drained
• ½ cup sweetened shredded coconut
• 1 tsp vanilla extract

For the Topping (Optional but Highly Recommended):

• ½ cup toasted coconut flakes
• Pineapple slices or chunks for garnish
• Whipped cream (optional)

How to Make Coconut Pineapple Cheesecake

STEP-BY-STEP INSTRUCTIONS

Step 1: Make the Crust
Preheat your oven to 350°F (175°C). In a mixing bowl, stir together the graham cracker crumbs and sugar. Pour in the melted butter and mix until it feels like wet sand. Press the crust mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly while you make the filling.

Step 2: Prepare the Cheesecake Batter
In a large bowl, beat the softened cream cheese until smooth and fluffy—this is key for avoiding lumps. Add the sugar and beat again until fully incorporated. Add eggs one at a time, beating gently after each addition to maintain a creamy texture without overmixing. Stir in the coconut milk, then fold in the drained crushed pineapple, shredded coconut, and vanilla.

Step 3: Bake the Cheesecake
Reduce the oven temperature to 325°F (165°C). Pour the filling into your crust and smooth the top. Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about an hour—this helps prevent cracks.

Step 4: Chill and Set
Transfer the cheesecake to the fridge and let it chill for at least 4 hours or overnight. This step allows the flavors to meld and the texture to set properly.

Step 5: Garnish and Serve
Just before serving, sprinkle the top with toasted coconut flakes for extra flavor and texture. Add whipped cream or fresh pineapple if you’re feeling fancy. Slice with a warm knife for clean cuts and serve chilled.

Helpful Tips

• Draining Pineapple: Use a fine mesh sieve to ensure the crushed pineapple is well drained—extra moisture can affect the cheesecake’s set.
• Room Temperature Ingredients: This prevents lumps and promotes even baking.
• Toasting Coconut: Spread on a baking sheet and toast at 325°F for 5–8 minutes until golden. Stir once to prevent burning.
• Springform Tip: Wrap the outside of the pan in foil before baking if you’re concerned about leaks.

Details

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Chilling Time: 4 hours (minimum)
• Total Time: 5 hours 20 minutes
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Tropical Fusion
• Diet: Vegetarian

Notes

• For an extra layer of texture, consider folding chopped macadamia nuts into the batter or sprinkling them on top.
• Want more tang? Add a tablespoon of lemon juice to brighten the filling.
• Store in the fridge, covered, for up to 5 days. You can also freeze individual slices wrapped in parchment and plastic wrap.

Nutritional Information (Per Serving)

• Calories: 450
• Total Fat: 30g
• Carbohydrates: 35g
• Protein: 6g
• Sugar: 25g
  (Estimated values only)

Frequently Asked Questions

Can I make this cheesecake ahead of time?
Yes, it’s even better the next day. Prepare it 24 hours in advance for the best texture and flavor.

What’s the best way to toast coconut?
Use a dry skillet over medium heat or bake on a sheet at 325°F for 5–8 minutes. Stir occasionally and don’t walk away—it burns fast.

Can I use fresh pineapple instead of canned?
Yes, just make sure it’s very finely chopped and fully drained. You want the sweetness without the extra juice.

Can this be made gluten-free?
Absolutely. Use gluten-free graham crackers or cookies in place of regular ones for the crust.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• Pineapple Cheesecakes – Creamy, Tropical, and Irresistibly Delicious
• Pineapple Heaven Cake
• Coconut Pineapple Cheesecake
• Apple Crisp Mini Cheesecakes

Conclusion

Coconut Pineapple Cheesecake is more than just a dessert—it’s an experience. It’s the bite that brings a smile, the flavor that sparks a memory, and the creamy indulgence that makes any moment feel special. Whether you’re dreaming of sandy beaches or simply want to elevate your dessert game, this recipe delivers every time.

Print