COCONUT cheesecake with pineapple Recipe - How to make this Snack

Cheesecake has always been a relationship in my kitchen. In fact, it's cheese or cheese dessert, there are many variations of cheesecake - from casseroles to cake souffle.I am going to introduce coconut cheesecake with pineapple. This is a nice combination. You can try this at home.


  • Chocolate cookies - 300g 
  • Butter - 75 g of 
  • Cream cheese - 600 g 
  • Sugar - 2/3 cup of 
  • Chicken eggs - 3 units. 
  • Coconut milk - ½ cup 
  • Fresh or canned pineapple - 440g 
  • Glass of coconut 


  • Preheat oven to 160 degrees. 
  • Prepare a baking dish with a diameter of 22 cm. 
  • Melt butter and leave to cool. 
  • Cookies chop and add the melted butter. Mix thoroughly. Put the mass on the bottom of the mold and tightly tamp. Place a shape with a base in the freezer for a while, until the filling is prepared. 
  • Drain pineapple (if using canned) and finely chop. 
  • Mix cheese with sugar. 
  • Beat in the eggs, stirring after each. Add coconut milk (if using canned, you need to shake the jar well before opening). At the end, add the slices of pineapple and 3/4 cup chips and stir one last time. Pour the filling into the frozen form and bake about 50 minutes. First let cheesecake cool in oven with the door open, and then reach for. Sprinkle with remaining coconut.

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