Heavenly White Chocolate Pineapple Coconut Cheesecake — A Tropical Delight

Close your eyes and imagine the creamiest cheesecake kissed with coconut, brightened with juicy pineapple, and finished with a silky white chocolate swirl. That’s exactly what you and I are making today — a no-bake tropical cheesecake that feels like a mini vacation on a plate. I love this recipe for two big reasons: it’s incredibly smooth (thank you, white chocolate) and it’s shockingly easy for how “bakery-fancy” it looks. No oven, no water bath, no stress — just a springform pan, a bit of patience while it chills, and the reward of the dreamiest slice you’ll make this month.

Nutritional Benefits

Okay, yes — this is dessert, and we’re here for the joy of it! But you can still bake (or, in this case, not bake) smarter. Pineapple adds natural sweetness and a dose of vitamin C. Coconut provides satisfying richness and brings medium-chain fats that help with satiety, meaning a modest slice can feel wonderfully indulgent without needing seconds. Because we’re using white chocolate to stabilize the filling, we skip heavy amounts of powdered sugar. And here’s a neat bonus: this recipe can be adapted to be gluten-free or even dairy-free (see below), so more people at your table can enjoy it.

Adaptable Variations

• Gluten-Free: Swap graham crackers for gluten-free biscuits or almond flour crumbs. The rest of the recipe stays the same.
• Dairy-Free: Use plant-based cream cheese, coconut cream in place of heavy cream, and a dairy-free white chocolate. The texture stays luscious with the help of chilled coconut fats.
• No-Gelatin Option: The white chocolate sets the cheesecake beautifully on its own. If you prefer extra firmness for clean café-style slices, use a touch of gelatin (or agar-agar for a vegetarian version).
• Extra Pineapple Punch: Add a quick pineapple compote on top (briefly simmer chopped pineapple with a bit of pineapple juice and a squeeze of lime). Cool fully before topping.
• Toasted Coconut Finish: Gently toast shredded coconut in a dry pan until golden. Sprinkle over the cheesecake right before serving for nutty aroma and crunch.

The Recipe: White Chocolate Pineapple Coconut Cheesecake (No-Bake)

Yield

One 9-inch (23 cm) cheesecake; serves 10–12.

Ingredients

For the Coconut-Graham Crust

• 2 cups (200 g) graham cracker crumbs (or digestive biscuit crumbs)
• 1/2 cup (45 g) unsweetened shredded coconut
• 1/3 cup (70 g) granulated sugar (reduce to 1/4 cup if you prefer less sweet)
• 8 tbsp (115 g) unsalted butter, melted
• Pinch of salt

For the Filling

• 10 oz (285 g) good-quality white chocolate, finely chopped
• 16 oz (450 g) full-fat cream cheese, room temperature
• 1 cup (240 ml) cold heavy cream (or cold coconut cream for dairy-free)
• 1 tsp pure vanilla extract
• 1/2 cup (120 ml) coconut milk (canned, well stirred) — light or regular
• 1 cup (165 g) crushed pineapple, very well drained (see Tips)
• 2–3 tbsp powdered sugar, to taste (optional; start low — white chocolate adds sweetness)
• Optional extra set: 1 tsp powdered gelatin bloomed in 2 tbsp cold water (or 1/2 tsp agar powder simmered in 1/4 cup water)

For the Topping

• 1/2 cup (120 ml) cold heavy cream (or coconut cream), whipped
• 2–3 tbsp toasted shredded coconut
• Fresh pineapple tidbits or wedges (well dried) — optional
• White chocolate curls or shavings — optional

Step-by-Step Instructions

1. Prep the pan: Line the base of a 9-inch (23 cm) springform pan with parchment. Lightly grease the sides if you like cleaner release.
2. Make the crust: In a bowl, mix graham crumbs, shredded coconut, sugar, melted butter, and a pinch of salt until the texture resembles damp sand. Press firmly into the pan base (and slightly up the sides). Chill while you make the filling.
3. Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in short 15–20-second bursts, stirring between, until smooth (or melt over a double boiler). Let it cool to just warm — still fluid but not hot.
4. (Optional) Bloom gelatin: Sprinkle gelatin over cold water; let stand 5 minutes. Warm briefly until fully dissolved (do not boil). Cool slightly. For agar: simmer in water 1–2 minutes, then cool slightly.
5. Beat the cream cheese: In a large bowl, beat cream cheese until perfectly smooth. Add coconut milk and vanilla; beat again until silky. If using powdered sugar, sift it in now and beat just to combine.
6. Fold in white chocolate: With the mixer on low, stream in the slightly cooled melted white chocolate. Mix just until combined. If using gelatin/agar, blend it in now.
7. Whip the cream: In a separate chilled bowl, whip heavy cream to medium peaks. Gently fold the whipped cream into the cheesecake mixture in two additions to keep it airy.
8. Add pineapple: Pat the drained crushed pineapple very dry with paper towels to remove excess juice (this prevents a watery filling). Fold into the batter using a spatula.
9. Fill & level: Pour filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release large air bubbles.
10. Chill: Cover and refrigerate at least 6 hours (overnight is best) until set. If you used gelatin/agar, it may set faster, but I still recommend an overnight chill for clean slices.
11. Finish & serve: Release the springform ring. Pipe or spoon whipped cream around the edge, sprinkle with toasted coconut, and add pineapple tidbits or white chocolate curls if you’re feeling fancy. Slice with a warm, dry knife for picture-perfect edges.

Practical & Valuable Tips

• Drain that pineapple like a pro: Place crushed pineapple in a fine mesh strainer and press firmly with the back of a spoon. Then wrap in paper towels and squeeze gently. Extra moisture is the enemy of a firm set.
• White chocolate matters: Use a brand you love eating out of hand. Cheaper coatings can be waxy and won’t set as smoothly.
• Avoid lumps: Start with room-temperature cream cheese and let the white chocolate cool slightly before adding. If it’s too hot, it can seize; if your cream cheese is cold, it can clump.
• Clean slices every time: Dip a long knife in hot water, wipe dry, slice, wipe, repeat. Simple and flawless.
• Storage: Cover and refrigerate for up to 4 days. To freeze, chill until firm, slice, wrap each slice tightly, and freeze up to 1 month. Thaw slices in the fridge for the creamiest texture.
• Flavor boosts: A squeeze of fresh lime in the filling brightens the pineapple; a teaspoon of coconut extract deepens the tropical vibe (use lightly — it’s strong!).

Frequently Asked Questions

1. Do I have to use gelatin? No. The white chocolate provides structure on its own. Gelatin (or agar) is optional if you want extra-clean slices for events or warm kitchens.
2. Can I make this a baked cheesecake instead? You can. Reduce the cream to 1/2 cup, add 2 eggs to the filling, and bake at 160°C/325°F for 45–55 minutes until just set around the edges with a slight wobble in the center. Cool completely, then chill.
3. My filling looks a bit loose before chilling — is that normal? Yes. It should be pourable but thick. After a proper chill (6–8 hours or overnight), it sets sliceably smooth.
4. Can I use fresh pineapple? Yes, but it must be very finely chopped and well drained. Fresh pineapple contains enzymes that can affect some dairy and gelatin, but the small amount here is fine once chilled — just keep it dry and in modest quantity.

Call to Action

If this tropical cheesecake made you smile, save it to your dessert board on Pinterest so you can come back whenever you’re craving sunshine on a fork. And if you bake it, tag me — I want to see those white chocolate curls and toasted coconut crowns. Here’s to creamy slices, beachy flavors, and desserts that feel like a holiday. 🍍🥥🍰