Description
A no-bake island dream with creamy coconut filling, toasted coconut edges, and fresh tropical fruit on top.
Ingredients
Scale
- 8 oz Cream cheese (softened)
- 1 cup Coconut milk
- 1 cup Crushed pineapple
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Butter (melted)
- 1/2 cup Sugar
- 1 cup Toasted shredded coconut
- Fresh fruit (kiwi, pineapple, mango)
- 1 cup Whipped topping or coconut cream
Instructions
- Mix graham cracker crumbs with melted butter and press into a springform pan; chill to set.
- Beat cream cheese and sugar until smooth; add coconut milk and fold in whipped topping.
- Spread mixture over crust and smooth the top.
- Chill at least 4 hours or until firm.
- Top with diced pineapple, mango, and kiwi.
- Press toasted coconut gently along the sides of the cake.
- Slice and serve cold with extra tropical flair.
Notes
- Ensure cream cheese is softened for easy mixing.
- Chill the cheesecake for a minimum of 4 hours for best results.
- Feel free to use any combination of tropical fruits for topping.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg