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Coconut-Pineapple Cheesecake


1 x 6 ounce graham cracker pie crust
8 ounces cream cheese (at room temperature)
⅓ cup granulated sugar
1 x 8 ounce container Cool Whip
Crushed pineapple, as desired
Flaked coconut, as desired


Drain pineapple. Mix cream cheese and sugar with just enough pineapple juice to mix. Add Cool Whip. Gently fold in until creamy. Spoon into the pie crust. Put the pineapple on top. Then sprinkle with coconut. This can be made lower fat by using low fat cream cheese and fat free Cool Whip topping.

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