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No-bake pineapple-coconut cheesecake is the easy dessert of your dreams

Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...

Take a shortcut to cheesecake with this no-bake, tropical-inspired dessert

Cheesecake has always been a love-hate relationship in my kitchen. It involves so much precise baking that I never have the time to do it correctly. I'm not a fan of busting out the water bath, and I hate to devote all that time to a cake that just might crack right down the middle. No. Thank. You.

That's why this cake is about a million times better. It's no-bake, and it gives you the flavors of pineapple and coconut. What's not to love?

Take a shortcut to cheesecake with this no-bake, tropical-inspired dessert

Pineapple-coconut no-bake cheesecake recipe

Don't heat up the oven when you can do cheesecake no-bake style. Plus you're going to love this pineapple-coconut flavor.

Yields 1 (9 inch) pie or 6-8 mini containers

Prep time: 5 minutes | Process time: 5 minutes | Inactive time: 3 hours | Total time: 3 hours 10 minutes

Ingredients:

  • 2/3 cup plus 2 tablespoons sugar, divided
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 16 ounces cream cheese, at room temperature
  • 2 teaspoons lemon juice
  • 1 pint heavy whipping cream
  • 1/2 cup toasted coconut
  • 1/2 cup crushed pineapple, drained (and pressed to make sure it's totally dry)
  • 1/4 cup minced fresh mint

Directions:

  1. In a small mixing bowl, stir together the graham cracker crumbs, melted butter and 1/3 cup sugar. Press the mixture into a 9-inch pie plate or into your mini cheesecake containers.
  2. To the bowl of your electric mixer, add the cream cheese and lemon juice. Beat together until thoroughly mixed.
  3. Pour in the heavy cream, and beat on low until it's combined. Turn up the speed to medium, and beat until the mixture starts to thicken.
  4. Pour in the remaining 1/3 cup of sugar, and continue beating until whipped and creamy.
  5. Fold in the toasted coconut, pineapple and mint.
  6. Spread the cream cheese mixture into your prepared pie plate (or mini cheesecake containers).
  7. Let the pie sit in the refrigerator for at least 3 hours, and top with more toasted coconut, if desired.

Take a shortcut to cheesecake with this no-bake, tropical-inspired dessert

More cheesecake recipes

Strawberry cheesecake cupcakes
Red, white and blue no-bake cheesecake bites
Chocolate-peanut butter no-bake mini cheesecake

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