A creamy, tropical twist on a classic dessert! This Paradise Cheesecake combines velvety cream cheese, coconut cream, lime zest, and a buttery graham cracker crust — all topped with toasted coconut and juicy tropical fruits. It’s sunshine on a plate!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- ¼ cup coconut cream
- Zest of 1 lime
For the Topping
- 1 cup shredded coconut, toasted
- ½ cup pineapple chunks, diced
- ½ cup mango chunks, diced
Instructions
- Preheat & Prep
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. - Make the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the pan and bake for 10 minutes. Let cool. - Prepare the Filling
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Blend in vanilla, coconut cream, and lime zest. - Bake the Cheesecake
Pour filling over the cooled crust. Bake for 45–50 minutes, or until edges are set and the center is slightly jiggly. - Cool & Chill
Allow cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight. - Add Toppings & Serve
Sprinkle with toasted coconut and top with pineapple and mango. Slice and enjoy chilled!
🌺 Pro Tips for the Perfect Paradise Cheesecake
- Room Temperature Ingredients: Ensures smooth, lump-free filling.
- Don’t Overmix: Prevents air bubbles and cracking.
- Use a Water Bath: Keeps texture creamy and prevents cracks.
- Toasting Coconut: Watch closely — it browns fast!
- Clean Slices: Dip a knife in hot water and wipe dry between cuts.
🍰 Creative Variations
- Piña Colada Cheesecake: Add crushed pineapple and a splash of rum or rum extract.
- Berry Paradise: Top with mixed berries and berry compote.
- Chocolate Paradise: Mix in melted dark chocolate and finish with a ganache drizzle.
- Key Lime Cheesecake: Add key lime juice and zest for a citrus kick.
- No-Bake Version: Swap the baked filling for a whipped, chilled version using powdered sugar and whipped cream.
🧊 Storage Instructions
- Refrigerate: Up to 5 days, covered tightly.
- Freeze: Up to 3 months (without toppings). Wrap well and thaw overnight in the fridge.
- Toppings: Add fresh fruit and toasted coconut just before serving.
🍹 Serving Suggestions
Serve each slice with:
- A piña colada, mango smoothie, or tropical fruit punch
- A dollop of whipped cream or coconut ice cream for extra indulgence
