Condensed Coconut Milk & Pineapple Cheesecake | Creamy & Tropical Treat

1. Introduction to Condensed Coconut Milk and Pineapple Cheesecake

If you’re looking for a creamy, tropical twist on traditional cheesecake, this Condensed Coconut Milk and Pineapple Cheesecake is the perfect dessert! With a rich coconut-infused cheesecake filling, a buttery graham cracker crust, and a sweet, tangy pineapple topping, this cheesecake brings a taste of paradise to every bite.

The combination of sweetened condensed coconut milk and pineapple creates an incredibly smooth and indulgent texture, while the tropical flavors make it ideal for summer gatherings, special occasions, or even holiday desserts. Whether you’re a cheesecake lover or a tropical fruit enthusiast, this easy-to-make, no-fail recipe will be a hit!

2. Why You’ll Love This Recipe

This Condensed Coconut Milk and Pineapple Cheesecake is:

• Rich & Creamy – The condensed coconut milk creates an ultra-smooth texture.
• Perfectly Sweet & Tangy – Balanced with fresh pineapple for a refreshing twist.
• Easy to Make – A simple, no-fail recipe with basic ingredients.
• A Tropical Dream – Coconut and pineapple flavors make it light yet decadent.
• Customizable – Can be made with a baked or no-bake method!

3. Ingredients for Condensed Coconut Milk and Pineapple Cheesecake

For the Graham Cracker Crust:

• 2 cups graham cracker crumbs (or digestive biscuits)
• ½ cup (115g) unsalted butter, melted
• ¼ cup (50g) granulated sugar

For the Coconut Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup sweetened condensed coconut milk
• ½ cup sour cream or Greek yogurt
• 2 teaspoons vanilla extract
• ½ teaspoon coconut extract (optional)
• 3 large eggs
• 1 tablespoon cornstarch (for stability)

For the Pineapple Topping:

• 1 ½ cups crushed pineapple (canned or fresh)
• ¼ cup (50g) granulated sugar
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• ¼ teaspoon salt

For Garnish (Optional):

• Toasted coconut flakes
• Whipped cream
• Fresh pineapple slices

4. Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
3. Press the mixture firmly into a 9-inch springform pan, covering the bottom evenly.
4. Bake for 8-10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Coconut Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth and fluffy.
2. Gradually add sweetened condensed coconut milk, mixing until well combined.
3. Stir in sour cream, vanilla extract, and coconut extract.
4. Add eggs one at a time, mixing gently to avoid overbeating.
5. Sprinkle in cornstarch and fold until smooth.

Step 3: Bake the Cheesecake

1. Pour the cheesecake batter over the cooled crust and smooth the top.
2. Wrap the outside of the springform pan with foil and place it in a water bath to prevent cracks.
3. Bake for 50-55 minutes, until the edges are set but the center is slightly jiggly.
4. Turn off the oven and let the cheesecake cool inside for 30 minutes before removing.
5. Refrigerate for at least 4 hours, preferably overnight, to fully set.

Step 4: Prepare the Pineapple Topping

1. In a saucepan, combine crushed pineapple, sugar, cornstarch, lemon juice, and salt.
2. Cook over medium heat, stirring frequently, until the mixture thickens (about 5 minutes).
3. Remove from heat and let cool before spreading over the chilled cheesecake.

Step 5: Garnish & Serve

1. Spread the pineapple topping evenly over the cheesecake.
2. Garnish with toasted coconut, whipped cream, or pineapple slices.
3. Slice and serve chilled for a creamy, tropical delight!

5. Tips for the Best Condensed Coconut Milk and Pineapple Cheesecake

• Use Full-Fat Cream Cheese – This ensures a rich and creamy texture.
• Let the Cheesecake Cool Gradually – Sudden temperature changes can cause cracks.
• Refrigerate Overnight – The flavors meld and improve with time.
• Toast the Coconut for Extra Flavor – Lightly toasting coconut flakes brings out a nutty aroma.
• Use a Water Bath for a Crack-Free Cheesecake – It provides even heat distribution and moisture.

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Frequently Asked Questions

1. Can I make this cheesecake without baking?

Yes! For a no-bake version, replace the eggs with 1 cup of whipped heavy cream and chill for at least 6 hours before serving.

2. What is sweetened condensed coconut milk?

It’s a dairy-free alternative to regular condensed milk made from coconut milk and sugar, giving the cheesecake a naturally sweet, tropical flavor.

3. Can I use fresh pineapple instead of canned?

Yes! Just make sure to drain excess juice so the topping doesn’t become too watery.

4. How do I store this cheesecake?

Store in an airtight container in the refrigerator for up to 5 days.

5. Can I freeze this cheesecake?

Yes! Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.

6. Can I make mini cheesecakes instead?

Absolutely! Divide the batter into lined muffin tins and bake for 18-22 minutes.

7. Can I use coconut cream instead of condensed coconut milk?

No, condensed coconut milk is thicker and sweeter. Coconut cream lacks the necessary sweetness and consistency.

8. How do I prevent my cheesecake from cracking?

Use a water bath, avoid overmixing the eggs, and let the cheesecake cool gradually in the oven.

9. Can I add rum for a piña colada flavor?

Yes! Add 1-2 tablespoons of rum to the filling or topping for a fun twist.

10. What can I use instead of graham crackers for the crust?

Try coconut cookies, vanilla wafers, or digestive biscuits for a unique flavor.

This Condensed Coconut Milk and Pineapple Cheesecake is a tropical dream come true! The creamy coconut filling, buttery crust, and tangy pineapple topping make it a perfect dessert for any occasion. Enjoy and happy baking!