Description
A delightful no-bake cheesecake combining tropical flavors of pineapple and coconut with a creamy base, 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: Combine the graham cracker crumbs, granulated sugar, and melted butter until fully combined. Press this mixture into the bottom of a springform pan and chill it in the refrigerator.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Add the crushed pineapple, shredded coconut, and rum extract; mix gently.
- Fill the Crust: Spread the cheesecake filling evenly over the chilled crust in the springform pan.
- Chill the Cheesecake: Place the cheesecake in the refrigerator and let it set for 3-4 hours.
- Garnish & Serve: Once set, remove the cheesecake from the pan. Top it with whipped cream, maraschino cherries, and fresh pineapple slices or chunks for decoration. Slice and enjoy!
Notes
Ensure cream cheese is at room temperature for a smooth filling. Drain pineapple thoroughly to avoid sogginess. Use coconut cream for a stronger coconut flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, tropical dessert, no-bake cheesecake, summer dessert, pineapple, coconut