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Coconut Pineapple Cheesecake

Coconut Pineapple Cheesecake



Prep time


Baking Time


Resting Time




  • 16 honey graham crackers crushed (see notes)

  • 3 tablespoons of melted unsalted butter

  • 32oz of cream cheese (see notes)

  • 1.5 cups of sugar

  • 3/4 cups coconut milk

  • 4 eggs

  • 1 cup of sour cream

  • 1.5 tablespoons of coconut extract

  • 1/4 cup all-purpose flour

  • 20oz can of crushed pineapple

  • 1 tablespoon of sugar

  • 1 heaping tablespoon of cornstarch

  • 1 cup of shredded coconut

  • 1 pack of Dream Whip-whipped topping mix (see notes)


  • Preheat oven to 350 degrees.

  • Lightly spray a 9-inch springform pan with bake release spray and set aside.

  • Use a food processor to finely crush the graham crackers and place them into a bowl. Pour in the melted butter and stir until combined.

  • Press the graham cracker mixture into the springform pan making sure it covers the bottom and goes up the sides of the pan.

  • Combine the cream cheese and sugar into a bowl and mix until smooth.

  • Next add in the eggs one a time.

  • Next add in the coconut milk, sour cream, coconut extract, and flour until the mixture is smooth.

  • Pour mixture into the springform pan.  Place pan on a baking tray and put it in the oven.

  • Bake for 1 hour.  Once done, turn the oven off and let the cheesecake cool in the oven with the door closed.  Don't take it out until the oven has cooled down completely. This helps with cracking.

    Once the oven has cooled, refrigerate the cheesecake for at least 4 hours or until you're read y to serve.

  • While the cheesecake is cooling, place the crushed pineapples, 1 tablespoon of sugar, and cornstarch into a pan and stir over low heat.

  • Once the mixture starts to thicken and comes to a simmer, turn the heat off and remove from the stove.  The mixture will continue to thicken as it cools.

  • Next prepare the whipped topping mix according to the directions on the Dream Whip box. Set aside.

  • Pour the pineapple mixture over the chilled cheesecake then sprinkle with shredded coconut.  

  • Pour the Dream Whip whipped topping into a food storage bag.  Cut a small portion of the bottom corner of the bag and pipe the whipped topping onto the outer edge of the cheesecake.  Enjoy! 


  • I usually say that brand doesn't matter but when it comes to cheesecake, it totally does so I opt to go with the best. Philadelphia Cream cheese has worked really well for me. Not saying that's the only brand that works, but I recommend to go with a higher quality brand.
  • You don't need a food processor to crush the graham crackers but its the easiest and fastest way to get it finely crushed. You can also place the graham crackers into a plastic food storage bag and take a rolling pin and go over the graham crackers until they're crushed.
  • If you don't want to go through the trouble of preparing the Dream Whip, you can replace it with a can of Reddi-Wip and pipe it around the cheesecake as well.
  • For more coconut flavor, you can add 1/2 cup of shredded coconut into the cheesecake batter.
  • I know that some people use a water bath to help prevent their cheesecake from cracking. However, I never could get the wrapping right and always end up with soggy crust. Leaving it in the oven until it cools off is what has worked most of the time for me. Admittedly, although few, I still sometimes get some cracks. So if that happens, don't beat yourself up about it. It happens to the best of us.