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a sliced layered pineapple coconut cheesecake showing two distinct cream layers in a wide horizontal shot, on a white plate, bright natural light, shallow depth of field, landscape orientation

Layered Pineapple Coconut Cream Cheesecake

A no-bake cheesecake with layers of separated chilled cream cheese and pineapple and coconut cream.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 0.5 cup butter melted
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 cup whipped topping thawed
  • 1 cup crushed pineapple drained
  • 0.5 cup cream of coconut

Method
 

  1. Mix the graham crumbs and melted butter, press into a springform pan, and chill.
  2. Beat the cream cheese and powdered sugar, then fold in the whipped topping and divide the mixture in half.
  3. Fold the pineapple into one half and spread it over the crust, then chill 30 minutes.
  4. Fold the cream of coconut into the other half and spread it on top, then refrigerate at least 4 hours until the layers set before slicing.

Notes

Chilling the first layer before adding the second keeps the stripes clean.