Creamy Pineapple Coconut Cheesecake

Ingredients

For the Crust

• 2 cups (200 g) graham cracker crumbs
• ½ cup (115 g) unsalted butter, melted
• 2 tbsp brown sugar

For the Cheesecake Filling

• 500 g cream cheese, softened
• 1 cup (240 ml) heavy whipping cream
• 1 can (397 g) sweetened condensed milk
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 2 cups fresh pineapple, diced
• ½ cup shredded coconut

For the Topping

• 1 cup pineapple curd or pineapple filling
• ½ cup whipped cream
• ½ cup toasted shredded coconut
• ½ cup chopped almonds or Brazil nuts
• Sweetened condensed milk for drizzling (optional)

Instructions

1. Mix the graham cracker crumbs, melted butter, and brown sugar. Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan. Chill for 20 minutes.
2. Beat the cream cheese until smooth. Add the sweetened condensed milk, vanilla, and lemon juice, mixing until creamy.
3. Whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
4. Fold in the diced pineapple and shredded coconut.
5. Pour the filling over the chilled crust and smooth the top.
6. Refrigerate for at least 6 hours, preferably overnight, until firm.
7. Spread the pineapple topping over the cheesecake.
8. Decorate with whipped cream, toasted coconut, chopped almonds or Brazil nuts, and drizzle with condensed milk if desired.
9. Slice and serve well chilled.

Prep Time: 25 minutes
Chilling Time: 6 hours
Total Time: 6 hours 25 minutes
Servings: 10–12

This Creamy Pineapple Coconut Cheesecake is a tropical dessert bursting with juicy pineapple, creamy cheesecake, toasted coconut, and crunchy nuts. It’s rich, refreshing, and perfect for summer parties, holidays, or any special occasion. 🍍🥥🍰