This Tropical Coconut Cream Cheesecake has got to be one of the best recipes I have ever come up with! My husband devoured HALF of the cheesecake himself! Using our absolute new favorite Sunbelt Bakery Coconut Cream Chewy Granola Bars for the crust, this dessert will impress your friends and family and you won’t believe how easy this is to make! No baking required!
This post is sponsored with product and/or monetary compensation by Sunbelt Bakery. All opinions are my own. (This post may contain affiliate links and we may make a small commission from the Amazon links below at no extra cost to you).
This is such a light an refreshing dessert, it’s absolutely perfect for summer! The Sunbelt Bakery Coconut Cream Chewy Granola Bars hands down MAKE this cheesecake! The crust is SO GOOD because the granola bars on their own are a tropical paradise!
You will need:
12 oz. cream cheese, room temperature
14 oz. sweetened condensed milk
1 (20 oz.) can pineapple tidbits, drained
1 tsp. coconut extract
16 oz. frozen whipped topping, thawed
For the crust:
1 (8.27 oz). box Sunbelt Bakery Coconut Cream Chewy Granola Bars (8 bars)
3 TB melted butter
2 TB granulated sugar
9” springform pan
Parchment paper or non-stick cooking spray
For garnish: (optional)
Dried pineapple flowers – get my easy recipe here
Toasted coconut
More whipped topping
Mint leaves
Mini orchids (they’re edible!)
Directions for the Tropical Coconut Cream Cheesecake
First, unwrap all 8 bars and put in a blender or food processor. Blend until you have fine crumbs.
Next mix the crumbs with the melted butter and granulated sugar.
In a prepared springform pan (with the bottom lined with parchment paper or sprayed with non-stick cooking spray), press the crust mixture evenly on the bottom of the pan.
With a hand mixer, blend the cream cheese in a large mixing bowl until smooth and creamy. Next, blend in the sweetened condensed milk and the coconut extract.
Now drain the can of pineapple tidbits thoroughly.
Fold the pineapple tidbits and the thawed whipped topping into the cream cheese mixture.
Spoon in the mixture on top of the crust in the springform pan and smooth out the top.
Freeze or refrigerate overnight (we prefer ours frozen)
Remove from pan and garnish with dried pineapple flowers. These flowers are super easy to make, just slice a fresh pineapple and bake! Click here for my easy step-by-step directions.
Add some mini orchids – did you know they’re edible?
Next garnish with fresh mint leaves
And pipe on some additional thawed whipped topping
Now toast some shredded sweet coconut – just a few minutes in a dry non-stick pan, constantly stirring on medium heat
Finally sprinkle the toasted coconut on top of the piped whipped topping
Now you have a beautiful Tropical Coconut Cream Cheesecake everyone will love! So light and refreshing, a perfect treat for a warm summer’s day! You’ll be asked for this simple recipe over and over again!
Click here to get my easy directions on how to make dried pineapple flowers!
Tropical Coconut Cream Cheesecake
No bake pineapple and coconut cream cheesecake that's light and refreshing and super easy to make!
Ingredients
- 12 oz. cream cheese, room temperature
- 14 oz. sweetened condensed milk
- 1 (20 oz.) can pineapple tidbits, drained
- 1 tsp. coconut extract
- 16 oz. frozen whipped topping, thawed
- For the crust:
- 1 (8.27 oz). box Sunbelt Bakery Coconut Cream Chewy Granola Bars (8 bars)
- 3 TB melted butter
- 2 TB granulated sugar
- 9” springform pan
- Parchment paper or non-stick cooking spray
- For garnish: (optional)
- Dried pineapple flowers - get my easy recipe on PartyPinching.com
- Toasted coconut
- More whipped topping
- Mint leaves
- Mini orchids (they’re edible!)
Instructions
- First, unwrap all 8 bars and put in a blender or food processor. Blend until you have fine crumbs.
- Next mix the crumbs with the melted butter and granulated sugar.
- In a prepared springform pan (with the bottom lined with parchment paper or sprayed with non-stick cooking spray), press the crust mixture evenly on the bottom of the pan.
- With a hand mixer, blend the cream cheese in a large mixing bowl until smooth and creamy.
Next, blend in the sweetened condensed milk and the coconut extract. - Now drain the can of pineapple tidbits thoroughly.
- Fold the pineapple tidbits and the thawed whipped topping into the cream cheese mixture.
- Spoon in the mixture on top of the crust in the springform pan and smooth out the top.
- Freeze or refrigerate overnight (we prefer ours frozen)
- Garnish with dried pineapple flowers, super easy to make, just slice and bake!
- Add some mini orchids – did you know they’re edible?
- Next garnish with mint leaves
- And pipe on some additional thawed whipped topping
- Now toast some shredded sweet coconut – just a few minutes in a dry non-stick pan, constantly stirring on medium heat
- Finally sprinkle the toasted coconut on top of the piped whipped topping
