Tropical Paradise Cheesecake
Indulge in a luscious, refreshing dessert that combines the tropical flavors of pineapple and coconut with creamy, rich cream cheese, crunchy walnuts, and a velvety cool whip topping. This no-bake cheesecake is the ultimate taste of paradise!
ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (20 oz) can crushed pineapple, drained
- 1 cup sweetened shredded coconut
- ½ cup chopped walnuts
- 2 cups cool whip, thawed
steps
- 1.
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- 2.
In a mixing bowl, beat cream cheese until fluffy. Gradually add powdered sugar and vanilla extract, beating until well combined and creamy.
- 3.
Gently fold in the crushed pineapple, shredded coconut, and chopped walnuts into the cream cheese mixture.
- 4.
Spoon the filling onto the prepared crust and spread it evenly.
- 5.
Top the cheesecake with a generous layer of cool whip, smoothing it with a spatula.
- 6.
Sprinkle additional shredded coconut and walnuts on top for garnish.
- 7.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- 8.
Once chilled, remove the springform pan sides and transfer the cheesecake to a serving platter.
- 9.
Slice and serve chilled, savoring the tropical flavors.
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