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–+ servings
Cheesy Garlic Bread

Cheesy Garlic Bread

Creamy no bake pineapple coconut cream cake recipe. Easy, tropical dessert perfect for summer parties. A refreshing, cheesy garlic bread alternative.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 people
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups crushed graham crackers
  • 1/2 cup unsalted butter, melted
  • 1 cup sweetened shredded coconut
  • 1 can crushed pineapple, drained (20 oz)
  • 1 package cream cheese, softened (8 oz)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 can sweetened condensed milk (14 oz)
  • 1 cup heavy cream
  • q.s. whipped cream and additional shredded coconut for garnish

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Spatula
  • 9-inch springform pan
  • Measuring cups and spoons

Method
 

  1. Combine crushed graham crackers, melted butter, and shredded coconut in a bowl until resembling wet sand.
  2. Press the mixture into a 9-inch springform pan to form the crust and refrigerate for 10 minutes.
  3. In a large mixing bowl, beat softened cream cheese until smooth.
  4. Add powdered sugar and vanilla extract to the cream cheese, mixing until well combined.
  5. Gradually pour in sweetened condensed milk while mixing on low speed until smooth.
  6. In a separate bowl, whip cold heavy cream to stiff peaks.
  7. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until fully combined.
  8. Stir the drained crushed pineapple into the creamy mixture until evenly distributed.
  9. Pour the filling over the chilled crust and smooth the top.
  10. Cover and refrigerate for at least 4 hours or overnight to set.
  11. Before serving, garnish with whipped cream and toasted or untoasted shredded coconut.

Nutrition

Calories: 360kcalCarbohydrates: 42gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 180mgPotassium: 160mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 60mgIron: 1mg

Notes

For richer flavor, consider toasting the shredded coconut before using it. Store leftovers covered in the fridge for up to 3-4 days. You can also freeze slices for up to 2 months—just thaw in the refrigerator before serving. Adjust the recipe by substituting ingredients as needed, like using fresh pineapple or reduced-fat cream cheese, to fit your preferences. Enjoy this delightful dessert for summer BBQs, parties, or just because you crave something tropical!
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