Tropical, creamy, and irresistibly dreamy—this pineapple coconut cheesecake delight is the perfect no-bake dessert for summer parties and sunny days.
Ingredients You’ll Need
This delicious dessert comes together with just a handful of simple yet essential ingredients. Each one plays a starring role, creating those crave-worthy layers of taste and texture that make Pineapple Coconut Cheesecake Delight truly spectacular.
- Nilla Wafers: These classic vanilla cookies offer the perfect balance of sweetness and crunch for the crust.
- Melted Butter: Helps bind the crumbs together and gives a rich, buttery base that melts in your mouth.
- No-bake Cheesecake Filling: Using store-bought filling adds velvety creaminess with none of the fuss of baking.
- Coconut Extract: Just a touch brings authentic tropical flavor to the cheesecake layer.
- Instant Vanilla Pudding Mix: Adds smoothness and stability to the pineapple layer while keeping things ultra-easy.
- Cold Milk: Whisks the pudding mix into a light, fluffy filling and ensures the right consistency.
- Crushed Pineapple: Well-drained fruit infuses juicy bursts and natural sweetness—don’t skimp on draining, or the layers won’t set!
- Cool Whip or Whipped Cream: A cloud-like finish balances out the tang and fruitiness below.
- Toasted Shredded Coconut: Brings color, crunch, and toasty flavor—toast your own or grab it ready-made.
- Pineapple Tidbits & Extra Toasted Coconut: The crowning glory for garnish, making your dessert look as enticing as it tastes.
How to Make Pineapple Coconut Cheesecake Delight
Step 1: Make the Vanilla Wafer Crust
Begin by crushing the Nilla Wafers in a food processor until you’ve got fine, sandy crumbs. If you don’t have a processor handy, a zip-top bag and rolling pin work in a pinch! Pour in the melted butter and mix until all the crumbs are evenly coated. Press this mixture firmly into the bottom of a 13×9-inch dish to form a buttery, melt-in-your-mouth crust. Pop it in the fridge for at least 10 minutes to firm up while you prep the other layers.
Step 2: Prepare the Coconut Cheesecake Layer
Scoop the no-bake cheesecake filling into a bowl, and add the coconut extract. Stir well so that the coconutty aroma infuses every bite of cheesecake. Spread this creamy coconut cheesecake layer evenly over your chilled crust. Don’t worry if it’s not perfectly smooth—rustic is charming here!
Step 3: Create the Pineapple Pudding Layer
In a fresh bowl, whisk together the instant vanilla pudding mix and cold milk. Keep whisking until the mixture thickens up and is completely smooth. Now, gently fold in the drained crushed pineapple. This is where that burst of tropical sweetness comes in. Carefully spoon and spread this pineapple pudding layer over the cheesecake, covering it edge to edge.
Step 4: Add the Whipped Cream Topping
Now for the finishing touch—top everything with a generous, fluffy layer of Cool Whip or freshly whipped cream. Smooth with a spatula as much or as little as you like. The whipped cream gives lightness that perfectly offsets those rich, fruity layers below.
Step 5: Chill and Perfect the Pineapple Coconut Cheesecake Delight
Let your assembled Pineapple Coconut Cheesecake Delight rest in the refrigerator for at least 1 hour, or until the dessert is beautifully set and the flavors have time to mingle. Just before serving, shower the top with a heap of toasted shredded coconut and scatter on a handful of juicy pineapple tidbits for an irresistible, party-ready finish.
How to Serve Pineapple Coconut Cheesecake Delight
Garnishes
It’s all about the details! Before you serve, sprinkle plenty of toasted coconut across the top and nestle some vibrant pineapple tidbits here and there. A couple of fresh mint leaves add a pop of color and hint of garden freshness, making every slice look extra special.
Side Dishes
If you want to round out your dessert spread, try pairing Pineapple Coconut Cheesecake Delight with a fruit salad or a platter of mango slices for a double dose of tropical goodness. Even a hot cup of tea or coffee makes a simple, perfect partner.
Creative Ways to Present
Feeling fancy? Serve individual portions in mason jars or parfait glasses for a picnic-ready treat. Or, cut generous squares and top each with a cocktail umbrella for an island-inspired vibe that will have everyone smiling. Stack the finished slices high on a gorgeous dessert platter if you’re going for showstopper status at your next potluck.
Make Ahead and Storage
Storing Leftovers
Leftover Pineapple Coconut Cheesecake Delight keeps beautifully in the fridge. Just cover the dish tightly with plastic wrap or transfer slices to an airtight container. The dessert stays fresh and creamy for up to 4 days, though it’ll probably disappear much sooner!
Freezing
If you’d like to save some for later, you absolutely can! Wrap individual slices or the entire pan well in plastic wrap, then foil. Freeze for up to one month. Let thaw in the fridge overnight before serving so the texture stays dreamy and smooth.
Reheating
No reheating required for this chilled wonder—just slice and serve. If your Pineapple Coconut Cheesecake Delight has been frozen, bringing it to refrigerator temperature will restore its perfect texture and flavor.
FAQs
Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Homemade whipped cream brings an extra fresh and decadent touch. Just whip cold heavy cream with a bit of sugar and vanilla until stiff peaks form, and use it as a swap for Cool Whip in the recipe.
Is it possible to make this dessert gluten-free?
Yes! Simply substitute gluten-free vanilla cookies for the Nilla Wafers, and check the labels on your other ingredients to make sure they’re gluten-free as well.
Can I prepare Pineapple Coconut Cheesecake Delight a day ahead?
Definitely! In fact, making it a day in advance gives the flavors more time to meld and the layers to fully set. Just hold off on garnishing until just before serving for the prettiest presentation.
What’s the best way to toast coconut?
Spread shredded coconut in an even layer on a baking sheet and bake at 350°F for 5-7 minutes, stirring halfway, until golden and fragrant. Watch closely—it can brown quickly!
Can I swap out the pudding flavor?
Of course! While vanilla complements the pineapple perfectly, you could use coconut or even cheesecake-flavored instant pudding for a fun twist. Just pick what sounds most delicious to you!
Final Thoughts
If you’re craving something bright, luscious, and just a little bit tropical, give Pineapple Coconut Cheesecake Delight a place on your table. With its quick assembly, fresh and fun layers, and an irresistible finish, it’s a crowd-pleaser that’s sure to spark smiles. Invite friends, share a slice, and let every bite take you on a mini-vacation!
Print
Pineapple Coconut Cheesecake Delight Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Tropical pineapple coconut cheesecake delight—creamy, fruity, and irresistibly light. A dreamy no-bake dessert for summer parties or potlucks.
Ingredients
For the Crust
- 1 box Nilla Wafers
- ¼ cup melted butter
For the Cheesecake Layer
- 1 container no-bake cheesecake filling (store-bought, near the cream cheese section)
- ½ teaspoon coconut extract
For the Pineapple Pudding Layer
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 (20 oz) can crushed pineapple, well-drained
For the Topping
- 1 container Cool Whip or homemade whipped cream
- ½ cup toasted shredded coconut
- Pineapple tidbits and extra toasted coconut for topping
Instructions
- Prepare the Crust: Crush the Nilla Wafers in a food processor or with a rolling pin until finely ground. Combine the crumbs with melted butter, mixing until the texture resembles wet sand. Press this mixture firmly into the bottom of a 13×9-inch dish. Refrigerate for 10 minutes to set.
- Make the Cheesecake Layer: In a medium bowl, stir the coconut extract into the no-bake cheesecake filling. Mix until completely smooth and evenly distributed. Carefully spread the coconut cheesecake mixture over the chilled crust in an even layer.
- Prepare the Pineapple Pudding Layer: In a clean bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding thickens, about 2 minutes. Fold the well-drained crushed pineapple into the pudding until evenly combined.
- Layer the Pineapple Pudding: Gently spread the pineapple pudding mixture over the cheesecake layer, using a spatula to smooth the surface.
- Add the Whipped Topping: Spoon a generous layer of Cool Whip (or homemade whipped cream) over the pudding, spreading it all the way to the edges.
- Chill the Dessert: Place the assembled dessert in the refrigerator and chill for at least 1 hour, or until fully set and the layers have firmed up.
- Garnish and Serve: Just before serving, sprinkle the top with ½ cup toasted shredded coconut and decorate with pineapple tidbits and extra toasted coconut as desired. Slice and enjoy!
Notes
- Drain the crushed pineapple thoroughly to prevent excess moisture in the pudding layer.
- Homemade whipped cream can be used instead of Cool Whip for a less sweet topping.
- This dessert can be made up to a day in advance for easy entertaining.
- For easy slicing, wipe your knife clean between cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of pan)
- Calories: 370
- Sugar: 27g
- Sodium: 270mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg