Description
A tropical no-bake cheesecake combining creamy goodness with pineapple and coconut flavors, perfect for summer gatherings.
Ingredients
Scale
- 2 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 4 tablespoons granulated sugar
- 16 oz cream cheese, softened
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon rum extract
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- Whipped cream (optional)
- Maraschino cherries (optional)
- Pineapple slices or chunks (optional)
Instructions
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly into a 9-inch springform pan. Place it in the freezer to set.
- In another bowl, beat the cream cheese and powdered sugar until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the cream cheese mixture into the whipped cream. Then stir in the crushed pineapple, shredded coconut, and rum extract.
- Carefully pour the cheesecake mixture over the crust that you had set in the freezer.
- Refrigerate the cheesecake for about 180-240 minutes, or until it is well set.
- Once set, loosen the edges and remove the sides of the springform pan. Garnish with whipped cream, maraschino cherries, or pineapple slices if desired. Slice and serve.
Notes
Ensure the cream cheese is softened to room temperature for easy mixing. For a firmer cheesecake, use less heavy cream and drain the crushed pineapple well.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, tropical dessert, no-bake cheesecake, pineapple dessert, summer desserts