White Chocolate Pineapple Coconut Cheesecake: A Tropical No-Bake Dream

There are desserts that are sweet, and then there’s White Chocolate Pineapple Coconut Cheesecake — a silky, tropical no-bake cheesecake that feels like a mini vacation with every bite. If you’ve been hunting for a show-stopping dessert that’s easy enough for weeknight prep but fancy enough for a potluck, this is it. As someone who loves turning simple ingredients into extraordinary treats (hi — I’m Anna), I promise this recipe will be your new crowd-pleaser.

If you like the idea of white chocolate in unexpected places, you might also enjoy my twist on fruity cheesecakes — try these Heavenly White Chocolate Blueberry Cheesecake Cupcakes for individual servings that vanish fast.

Why You’ll Love This White Chocolate Pineapple Coconut Cheesecake

No oven stress: this is a no-bake cheesecake — perfect for hot days or when you’re short on time.
Bright tropical flavor: juicy pineapple and toasted coconut brighten the creamy white chocolate filling.
Make-ahead friendly: it gets better after a night in the fridge — great for busy moms or when you need a dessert ready before guests arrive.

What You’ll Need (Ingredients)
Crust

2 cups graham cracker crumbs (about 10–12 crackers)
3/4 cup sweetened shredded coconut, toasted
1/3 cup granulated sugar
6 tbsp unsalted butter, melted

Filling

24 oz (3 packages) cream cheese, room temperature
1 cup powdered sugar, sifted
8 oz white chocolate, chopped (or white chocolate chips)
1 cup heavy cream, cold
1 tsp pure vanilla extract
1 cup crushed pineapple, well-drained (canned or fresh, drained very well)
1/2 cup sweetened shredded coconut, lightly toasted

Topping (optional but delightful)

Pineapple rings or chunks for garnish
Extra toasted coconut
White chocolate shavings or curls

Tools

9-inch springform pan
Electric mixer (hand or stand)
Small saucepan or microwave-safe bowl for chocolate
Spatula and mixing bowls

Step-by-Step Directions (Clear & Simple)

Toast the coconut (optional but recommended): Spread 3/4 cup shredded coconut on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally, until golden. Watch closely — coconut goes from perfect to charred quickly. Let cool.
Make the crust: Combine graham cracker crumbs, toasted coconut, sugar, and melted butter in a bowl. Mix until it holds together when pinched. Press the mixture firmly into the bottom of a 9-inch springform pan (use the bottom of a measuring cup to get it even). Chill while you make the filling.
Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth. Alternatively, melt over a double boiler. Set aside to cool slightly — you don’t want it piping hot when it hits the cream cheese.
Beat the cream cheese: In a large bowl, beat the room-temperature cream cheese until smooth and fluffy (about 2–3 minutes). Gradually add powdered sugar and vanilla, scraping the bowl as needed so the mixture is lump-free.
Add white chocolate: Slowly add the cooled white chocolate to the cream cheese mixture and mix until evenly incorporated. Taste — if it needs a touch more sweetness, add a tablespoon of powdered sugar.
Whip the cream: In a separate chilled bowl, whip the cold heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture to lighten the filling. This keeps the cheesecake airy.
Fold in pineapple and coconut: Carefully fold in the well-drained crushed pineapple and the 1/2 cup toasted coconut. If the pineapple adds too much liquid, drain again; you want small pineapple bits, not syrup.
Assemble: Spoon the filling over the chilled crust and smooth the top. Cover with plastic wrap and refrigerate for at least 6 hours, ideally overnight. This helps the filling set into a sliceable, luscious cheesecake.
Garnish before serving: Run a warm knife along the pan edge before releasing the springform. Top with pineapple rings, a sprinkle of toasted coconut, and white chocolate shavings for a pretty finish.

Quick No-Bake Cheesecake Tips (so it’s foolproof)

Room temperature cream cheese is key: it whips smooth and avoids lumps. Take it out 30–60 minutes before you start.
Drain pineapple well: place it in a fine mesh sieve and press gently with a spoon. Too much juice will make the filling runny.
Don’t over-whip the cream: you want soft-medium peaks; over-whipping will turn it grainy and less creamy.
Make it ahead: this cheesecake actually tastes better the next day — bonus for busy schedules.
Freezing: wrap individual slices tightly and freeze up to 2 months. Thaw overnight in the fridge.

Variations & Substitutions

Gluten-free crust: use gluten-free graham crumbs or crushed gluten-free cookies.
Lighter version: swap half the cream for whipped Greek yogurt (but it won’t be quite as rich).
Add macadamia nuts: fold in 1/2 cup chopped macadamias for island crunch.
Alcohol option: add a tablespoon of coconut rum or pineapple juice to the filling for a grown-up twist.

A Little Kitchen Story (because food is memory)
My sister Patricia and I tested this recipe on a humid Sunday afternoon. We cranked the air conditioning, toasted coconut until the whole kitchen smelled like summer, and inevitably ended up with a little white chocolate on our fingers. The cheesecake became our go-to for neighborhood gatherings — people would ask if we’d flown it in from the islands. Funny thing: my youngest took one bite, declared it “the sunshine dessert,” and convinced half the block to come taste the “sunny cake.” That’s the kind of result I hope for every time I share a recipe.

Serving Suggestions

Pair with a cup of strong coffee or a fruity iced tea.
A scoop of mango sorbet on the side amps up the tropical vibe.
For a light brunch, serve small slices with fresh berries and mint.

FAQs (Short, Practical Answers)
Q: Can I make this cheesecake without white chocolate?
A: Yes. You can omit the white chocolate and add 1–2 teaspoons of extra vanilla plus a touch more powdered sugar for sweetness. The texture will be slightly different but still delicious.

Q: Can I use fresh pineapple instead of canned?
A: Absolutely. Fresh pineapple tastes brighter — just be sure to drain or pat it dry so it doesn’t add extra moisture.

Q: How long will leftovers keep?
A: Store covered in the refrigerator for up to 4 days. For longer storage, freeze slices (tightly wrapped) up to 2 months.

Q: Is this recipe suitable for kids?
A: Yes — unless you add rum. It’s a favorite with little ones thanks to the sweet white chocolate and fruity pineapple.

More Dessert Inspiration
If you love white chocolate and coconut, you might want to pair this cheesecake with another decadent treat — check out the Heavenly White Chocolate Coconut Cake for a layered cake that’s perfect for celebrations.

Final Tips Before You Bake (or chill)

Plan ahead: make it the day before to give the flavors time to marry.
Presentation matters: toasted coconut and a tidy pineapple ring make this look bakery-level with minimal fuss.
Keep tasting: this is one of those recipes where a little extra love (and a spoonful of leftover filling) is totally allowed.

Conclusion

This White Chocolate Pineapple Coconut Cheesecake is a breeze to make and a delight to serve — perfect for busy families or when you want a dessert that feels special without a lot of work. If you’re curious about other white-chocolate-and-coconut desserts or want a lighter yogurt-based option to pair with your slice, check out the Menu at the Yogurt Mill for inspiration and try a related mousse recipe like the Coconut and White Chocolate Mousse for a lovely, airy companion to your cheesecake.

Meta description:
White Chocolate Pineapple Coconut Cheesecake is the perfect tropical no-bake dessert for busy days. Creamy, easy, and crowd-pleasing — make it tonight!

Enjoy this recipe, make it your own, and don’t be surprised when everyone asks for the secret. (It’s really just toasted coconut and extra hugs.)