Description
A tropical no-bake cheesecake combining creamy flavors of pineapple and coconut, 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
- Prepare the Crust: In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press into a 9-inch springform pan and place in the freezer to set.
- Make the Cheesecake Filling: Beat cream cheese and powdered sugar until smooth. Whip heavy cream until soft peaks form. Gently fold cream cheese mixture into whipped cream, then stir in crushed pineapple, shredded coconut, and rum extract.
- Fill the Crust: Pour the cheesecake mixture over the crust set in the freezer.
- Chill the Cheesecake: Refrigerate for about 3-4 hours or until well set.
- Garnish & Serve: Loosen edges and remove sides of the springform pan. Garnish with whipped cream, maraschino cherries, or pineapple slices if desired. Slice and serve.
Notes
Ensure cream cheese is softened for easy mixing. Drain crushed pineapple well to avoid excess moisture in the filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: cheesecake, no-bake, tropical dessert, pineapple, coconut