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Heavenly White Chocolate Pineapple Coconut Cheesecake

This luscious cheesecake combines the creamy richness of white chocolate with tropical pineapple and coconut for a delightful treat perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American, Tropical
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups crushed graham crackers
  • ⅓ cup sugar
  • ½ cup butter, melted
For the Filling
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup white chocolate chips, melted make sure it’s cooled slightly before adding
  • 1 cup pineapple chunks, drained fresh or canned
  • 1 cup shredded coconut sweetened or unsweetened
For Topping
  • to taste whipped cream
  • to taste shredded coconut for garnish
  • to taste extra pineapple chunks for garnish

Method
 

Prep the Crust
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
  2. In a bowl, mix the crushed graham crackers, sugar, and melted butter until combined.
  3. Press this mixture into the bottom of your prepared pan, creating an even layer.
  4. Bake for about 10 minutes, then let it cool.
Make the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Gradually add the powdered sugar, mixing well until everything is incorporated.
  3. Pour in the melted white chocolate and mix carefully.
  4. Gently fold in the pineapple chunks and shredded coconut.
Assemble
  1. Pour the filling onto your cooled crust and smooth the top.
  2. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center has a slight jiggle.
Cool and Chill
  1. Let it cool at room temperature for about 30 minutes before transferring to the fridge.
  2. Chill for at least 4 hours or overnight.
Serve
  1. Adorn the top with whipped cream, shredded coconut, and pineapple chunks before serving.

Notes

This cheesecake can be made up to three days in advance – simply keep it covered in the fridge. Chocolate Meltdown: If you have lumpy chocolate, gently reheat it until smooth.