Creamy no-bake pineapple coconut cheesecake with a tropical fruity flavor.

Scale

2 cups graham crackers

1/2 cup butter

2 cups cream cheese

1 cup heavy cream

3/4 cup powdered sugar

1 cup pineapple

3/4 cup coconut

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1. Prepare crust and chill.

2. Beat cream cheese and sugar.

3. Add pineapple and coconut.

4. Whip cream separately.

5. Fold together gently.

6. Spread over crust.

7. Chill 4–6 hours.

8. Top and serve.

Drain pineapple well. Chill overnight for best texture.