Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup coconut cream
- 1 cup pineapple puree
- 1 cup sugar
- 2 teaspoons agar-agar powder
- ¼ cup water
- 2 tablespoons fresh lemon juice
Instructions
- In a medium bowl, combine graham cracker crumbs with melted unsalted butter.
- Stir until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan using your fingers or the back of a measuring cup to create an even layer.
- Preheat your oven to 350°F (175°C) while you prepare the filling.
- In another mixing bowl, beat softened cream cheese with sugar until smooth and creamy using an electric mixer on medium speed.
- Add in coconut cream, pineapple puree, and fresh lemon juice.
- Mix until fully combined and silky.
- In a small saucepan over low heat, combine agar-agar powder with water.
- Stir continuously until dissolved (about 5 minutes).
- Once dissolved, remove from heat and let it cool slightly before adding it into your cheesecake filling.
- Carefully fold in the cooled agar-agar mixture into your creamy filling until evenly incorporated.
- Make sure there are no lumps left behind!
- Pour this heavenly filling over your prepared crust in the springform pan and spread it evenly with a spatula.
- Bake in your preheated oven at 350°F (175°C) for about 40-45 minutes or until set around the edges but slightly jiggly in the center.
- Remove from the oven and allow your Coconut Pineapple Cheesecake to cool at room temperature for about an hour before transferring it to the refrigerator.
- Chill for at least four hours or overnight.
Notes
Store leftovers in an airtight container.
Serve chilled; no reheating needed.
Pair with fresh pineapple slices.
Use room temperature cream cheese for smoothness.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 350 kcal
- Sugar: 20g
- Sodium: 180mg
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg