15 Tips for the Best Coconut Pineapple Cheesecake Recipe

Indulge in a slice of paradise with this Coconut Pineapple Cheesecake Recipe that combines creamy cheesecake with the exotic flavors of tropical fruits. This delectable dessert brings together the rich creaminess of classic cheesecake, the sweet tanginess of pineapple, and the nutty essence of coconut, creating a vacation-worthy treat right in your own kitchen. Whether you’re hosting a summer gathering, looking for a show-stopping dessert, or simply craving a taste of the tropics, this Coconut Pineapple Cheesecake Recipe will transport your taste buds to an island getaway with every bite. The perfect Coconut Pineapple Cheesecake Recipe is the ultimate tropical dessert that combines the best of both worlds – the creamy texture of a traditional cheesecake with vibrant island flavors.

Why You’ll Love This Coconut Pineapple Cheesecake Recipe

• Tropical flavor combination that stands out from traditional cheesecake recipes
• Make-ahead friendly – perfect for entertaining as it needs to chill overnight
• No complicated techniques required – even beginner bakers can master this recipe
• Impressive presentation with minimal effort – toasted coconut and pineapple topping create a beautiful finish
• Refreshing alternative to heavy desserts – the tropical flavors make it perfect for warm weather
• Versatile recipe that can be adapted for different dietary needs (gluten-free options included)
• Perfect balance of sweet, tangy, and creamy textures in every bite

Ingredients for the Perfect Coconut Pineapple Cheesecake Recipe

For the Coconut Graham Cracker Crust:

• 2 cups graham cracker crumbs (about 15-16 full sheets)
• 1/2 cup shredded sweetened coconut
• 2 tablespoons granulated sugar
• 1/2 cup (1 stick) unsalted butter, melted
• 1/4 teaspoon salt

For the Coconut Cheesecake Filling:

• 3 (8-ounce) packages cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1 cup coconut cream (not cream of coconut)
• 1/4 cup sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract
• 2 tablespoons all-purpose flour
• 1/2 cup shredded sweetened coconut

For the Pineapple Topping:

• 2 cups fresh pineapple chunks (or canned pineapple, drained well)
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice

For Garnish:

• 1/2 cup toasted coconut flakes
• Fresh pineapple slices
• Mint leaves (optional)

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How to Make Coconut Pineapple Cheesecake Recipe – Step by Step

Preparing the Coconut Graham Cracker Crust

1. Preheat your oven to 325°F (165°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during baking.
2. Combine the crust ingredients in a medium bowl – mix graham cracker crumbs, shredded coconut, sugar, melted butter, and salt until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom and about 1-inch up the sides of your prepared springform pan. Use the bottom of a flat measuring cup to compact the crust evenly.
4. Pre-bake the crust for 10 minutes, then remove from the oven and allow to cool slightly while you prepare the filling. Keep the oven on.

Making the Coconut Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 4 minutes.
2. Add the sugar and continue beating until well incorporated and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in the coconut cream, sour cream, vanilla extract, and coconut extract until smooth.
5. Sprinkle in the flour and beat on low speed just until combined.
6. Fold in the shredded coconut using a rubber spatula.
7. Pour the filling over the pre-baked crust and smooth the top with a spatula.
8. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
9. Bake the cheesecake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour (this prevents cracking).
11. Remove from the oven, run a knife around the edges to loosen, and let cool completely at room temperature.
12. Cover and refrigerate for at least 6 hours, preferably overnight.

Preparing the Pineapple Topping

1. Chop pineapple chunks into smaller pieces if using fresh pineapple.
2. In a medium saucepan, combine pineapple, sugar, cornstarch, water, and lemon juice.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens, about 5-7 minutes.
4. Remove from heat and allow to cool completely.
5. Spread the cooled pineapple topping over the chilled cheesecake.
6. Sprinkle with toasted coconut flakes and garnish with fresh pineapple slices and mint leaves if desired.
7. Return to the refrigerator for at least 30 minutes before serving.

Pro Tips for Making the Best Coconut Pineapple Cheesecake Recipe

• Room temperature ingredients are crucial for a smooth, lump-free cheesecake filling. Set your cream cheese, eggs, and sour cream out at least 2 hours before beginning.
• Don’t overmix the batter after adding the eggs – this introduces too much air and can cause cracks.
• The water bath is essential for creating a moist, evenly baked cheesecake without cracks. Make sure your foil wrap is secure to prevent water seepage.
• For the best coconut flavor, use coconut cream rather than coconut milk – it’s richer and more concentrated.
• Toast your coconut for garnish by spreading it on a baking sheet and baking at 325°F for 5-8 minutes, stirring occasionally, until golden brown.
• Fresh pineapple vs. canned: While fresh provides the best flavor, canned pineapple (in juice, not syrup) works well too – just make sure to drain it thoroughly.
• To achieve clean slices, dip your knife in hot water and wipe it clean between cuts.
• Making it ahead: This cheesecake tastes even better on day 2 or 3, making it perfect for planning ahead for special occasions.

Best Ways to Serve Your Coconut Pineapple Cheesecake Recipe

This Coconut Pineapple Cheesecake Recipe is a showstopper on its own, but here are some serving suggestions to take it to the next level:

• Serve with a scoop of coconut or pineapple sorbet for an extra tropical touch
• Drizzle each slice with warm white chocolate sauce for added decadence
• Pair with a glass of chilled Moscato or coconut rum for adult gatherings
• Serve alongside fresh tropical fruit skewers (mango, kiwi, and papaya)
• For a complete tropical dessert table, serve with our Mango Sticky Rice and Piña Colada Cupcakes
• Add a dollop of whipped cream infused with a touch of rum extract

Nutritional Information for Coconut Pineapple Cheesecake Recipe

(Per slice, based on 12 servings)

• Calories: 450 kcal
• Carbohydrates: 42g
• Protein: 7g
• Fat: 30g
• Saturated Fat: 19g
• Cholesterol: 120mg
• Sodium: 280mg
• Fiber: 2g
• Sugar: 32g

Storage & Leftovers for Your Coconut Pineapple Cheesecake Recipe

Proper storage ensures your Coconut Pineapple Cheesecake Recipe stays fresh and delicious for days:

• Refrigerator: Cover your Coconut Pineapple Cheesecake Recipe tightly with plastic wrap or store in an airtight container for up to 5 days.
• Freezer: This Coconut Pineapple Cheesecake Recipe freezes beautifully! Wrap individual slices or the whole cheesecake (without topping) in plastic wrap, then aluminum foil, and freeze for up to 2 months.
• Thawing: Thaw frozen Coconut Pineapple Cheesecake Recipe overnight in the refrigerator before serving.
• Reheating: This Coconut Pineapple Cheesecake Recipe is best enjoyed cold, straight from the refrigerator.
• Topping: If freezing your Coconut Pineapple Cheesecake Recipe, add the fresh pineapple topping after thawing for the best texture and appearance.

FAQs for Coconut Pineapple Cheesecake Recipe

Can I make this Coconut Pineapple Cheesecake Recipe gluten-free?

Yes! Simply substitute the graham crackers with gluten-free graham crackers or cookies. Make sure to check that your cornstarch is labeled gluten-free, as some brands may contain traces of gluten. This Coconut Pineapple Cheesecake Recipe can be easily adapted for dietary restrictions.

What can I use instead of coconut cream in Coconut Pineapple Cheesecake Recipe?

If you can’t find coconut cream, refrigerate a can of full-fat coconut milk overnight and scoop out the thick cream that rises to the top. Alternatively, you can use heavy cream with 1/2 teaspoon additional coconut extract. The key to this Coconut Pineapple Cheesecake Recipe is maintaining that tropical flavor profile.

Can I use frozen pineapple for the topping?

Absolutely! Thaw the frozen pineapple completely and drain any excess liquid before using it in the topping recipe. You may need to cook it slightly longer to achieve the right consistency.

How do I prevent my cheesecake from cracking?

The water bath is key to preventing cracks, along with cooling the cheesecake slowly in the oven with the door cracked. Also, avoid overmixing the batter after adding the eggs and don’t overbake – the center should still have a slight jiggle when you turn off the oven.

Related Recipes for Coconut Pineapple Cheesecake Recipe

If you love this Coconut Pineapple Cheesecake Recipe, try these other tropical-inspired desserts:

• Classic New York Style Cheesecake with Tropical Fruit Compote
• Easy No-Bake Piña Colada Cheesecake Bars
• Tropical Coconut Lime Pound Cake
• Hawaiian Pineapple Coconut Bread Pudding
• Mango Coconut Cheesecake with Macadamia Nut Crust

Conclusion & Call to Action

Now you know how to make the best Coconut Pineapple Cheesecake Recipe at home! This tropical twist on a classic dessert is sure to impress your friends and family with its perfect balance of creamy cheesecake, nutty coconut, and tangy pineapple flavors. The combination creates a vacation-worthy dessert experience no matter the season. This Coconut Pineapple Cheesecake Recipe is truly the ultimate tropical dessert for any occasion.

Have you tried making this Coconut Pineapple Cheesecake Recipe? Let us know in the comments below how it turned out! Did you make any modifications or add your own special touch? Share your experience and don’t forget to rate this recipe. And if you snap a photo of your creation, tag us on social media – we’d love to see your tropical cheesecake masterpiece! We’re confident this Coconut Pineapple Cheesecake Recipe will become a favorite in your dessert rotation.

Recipe adapted and enhanced from traditional cheesecake techniques with a tropical twist. Last updated: May 1, 2025.

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