Gluten-Free Paradise Cheesecake Recipe

Transport your taste buds to a tropical island with this luscious Gluten-Free Paradise Cheesecake. Featuring a creamy pineapple and coconut-infused filling atop a nutty gluten-free crust, this dessert is perfect for summer parties, special occasions, or whenever you crave a bite of paradise—without the gluten.

Ingredients:

For the Crust:

• 1 ½ cups gluten-free graham cracker crumbs (or use almond flour for a nutty version)

• ¼ cup shredded coconut (unsweetened)

• ¼ cup melted butter or coconut oil

• 2 tbsp coconut sugar or brown sugar

For the Filling:

• 2 (8 oz) blocks cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp pure vanilla extract

• ½ cup crushed pineapple, well-drained

• ¼ cup sour cream or Greek yogurt

• Zest of 1 lemon

• Optional: 2 tbsp coconut cream for extra richness

Topping (Optional but dreamy):

• ½ cup whipped cream

• 2 tbsp toasted shredded coconut

• Pineapple wedges or maraschino cherries for garnish

• Instructions:

  1. Prepare the crust:

  1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.

  2. In a bowl, mix graham cracker crumbs (or almond flour), coconut, melted butter, and sugar until combined.

  3. Press the mixture into the bottom of the pan and bake for 8–10 minutes. Let cool.

  2. Make the filling:

  1. Beat cream cheese and sugar until smooth and fluffy.

  2. Add eggs one at a time, beating well after each.

  3. Mix in vanilla, lemon zest, sour cream (or yogurt), and coconut cream (if using).

  4. Gently fold in the crushed pineapple.

  3. Bake the cheesecake:

  1. Pour filling into cooled crust.

  2. Bake at 325°F (165°C) for 45–55 minutes, or until center is set but slightly jiggly.

  3. Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.

  4. Chill in the fridge at least 4 hours or overnight.

  4. Top and serve:

  1. Top with whipped cream, toasted coconut, and fruit garnish before serving.

  2. Slice and enjoy the tropical flavors!

  3. Tips:

     • Make it dairy-free by using dairy-free cream cheese, yogurt, and coconut oil.

     • Ensure pineapple is well-drained to prevent sogginess.

     Would you like a no-bake version too?