Condensed Coconut Milk and Pineapple Cheesecake
A creamy and dreamy dessert that combines coconut and pineapple for a delightful tropical experience.
Ingredients
Crust Ingredients
- 1 can condensed coconut milk
- 1 cup crushed pineapple (drained) Ensure pineapple is well-drained.
- 8 oz cream cheese Use room temperature for creaminess.
- 1 cup graham cracker crumbs
- 1/2 cup sugar
- 1/4 cup butter (melted)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a greased springform pan to form the crust.
- In another bowl, mix together the condensed coconut milk, cream cheese, vanilla extract, lemon juice, and crushed pineapple until smooth.
- Pour the filling over the crust and spread it evenly.
Baking
- Bake for 30-35 minutes or until the cheesecake is set.
Cooling
- Let it cool, then refrigerate for at least 4 hours before serving.
Notes
Serve chilled. Garnish with extra crushed pineapple or toasted coconut. Store leftovers in the refrigerator for 3-4 days.