Paradise Cheesecake 🏝️🍍🍰
A tropical dream with creamy coconut, tangy pineapple, and a buttery macadamia crust—no baking required!
Prep Time: 20 mins | Chill Time: 4+ hours | Servings: 10
Ingredients:
For the Crust:
- 1½ cups crushed graham crackers (or gluten-free alternative)
- ½ cup toasted macadamia nuts, finely chopped
- ⅓ cup melted coconut oil (or butter)
- 2 tbsp brown sugar
For the Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream (chilled, from a can)
- 1 tsp vanilla extract
- 1 tbsp lime zest
- 1 cup crushed pineapple, drained (reserve juice for topping)
For the Topping:
- ½ cup pineapple juice (simmered with 1 tsp cornstarch to thicken)
- Toasted coconut flakes
- Fresh pineapple slices
- Mint leaves (optional)
Instructions:
1️⃣ Make the Crust
- Mix graham crumbs, macadamias, coconut oil, and sugar. Press into a 9-inch springform pan.
- Freeze 10 mins while prepping filling.
2️⃣ Whip the Filling
- Beat cream cheese and powdered sugar until smooth.
- Add coconut cream, vanilla, lime zest, and whip until fluffy.
- Fold in crushed pineapple. Pour over crust.
3️⃣ Chill & Glaze
- Refrigerate 4+ hours (or overnight).
- Before serving, drizzle with thickened pineapple juice and top with toasted coconut & fresh pineapple.
🔥 Pro Tips:
🍍 Extra Tropical: Add 1/4 cup diced mango to the filling.
🥥 Coconut Lovers: Use coconut yogurt in place of cream cheese for a dairy-free version.
🍹 Adult Upgrade: Soak pineapple in rum before adding!
“YUMMY! 😋” (This tastes like a vacation in every bite! 🌺)
Serve chilled with a piña colada on the side. Want a chocolate crust version? Ask below! 👇