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Heavenly White Chocolate Pineapple Coconut Cheesecake

A luscious, creamy cheesecake that combines white chocolate, juicy pineapple, and creamy coconut for a tropical dessert experience.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, Tropical
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsweetened shredded coconut
  • 0.5 cups ½ cup melted butter
  • 2 tablespoons 2 tablespoons sugar
For the Filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup white chocolate chips
  • 0.75 cups 3/4 cup sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cup 1 cup crushed pineapple, drained and patted dry
  • 1 cup 1 cup whipped cream (store-bought or homemade)
  • 0.5 cups ½ cup sweetened shredded coconut (for topping)
For the Garnish
  • Chocolate shavings
  • Fresh pineapple slices (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, melted butter, and sugar. Mix until well combined and looks like wet sand. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.
  3. Melt the white chocolate chips in the microwave or using a double boiler, stirring until smooth.
  4. In a large bowl, beat together the softened cream cheese and sugar until creamy. Add the melted white chocolate and vanilla extract, mixing until well combined.
  5. Gently fold in the crushed pineapple and whipped cream until everything is combined.
Baking
  1. Pour the filling over the cooled crust and spread it gently. Sprinkle sweetened shredded coconut on top.
  2. Bake in the preheated oven for about 25-30 minutes, or until the center is set but still slightly jiggly.
  3. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight).
Serving
  1. Release the sides of the springform pan and transfer the cheesecake to a serving plate. Garnish with chocolate shavings and fresh pineapple slices if desired. Serve and enjoy!

Notes

Don’t overmix the cream cheese and sugar. Make sure to drain the crushed pineapple well to avoid sogginess. Use high-quality white chocolate for better flavor.