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Low-Calorie Pineapple Coconut Cheesecake - Light, Tropical, and Creamy

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Reduced-fat cream cheese (Neufchâtel or 1/3-less-fat), 16 oz (softened)
  • Nonfat Greek yogurt, 1 cup
  • Eggs, 2 large
  • Crushed pineapple in juice, 1 cup well-drained (reserve 2–3 tbsp juice)
  • Unsweetened shredded coconut, 1/3 cup
  • Light cream of coconut or coconut milk (lite), 1/4 cup
  • Granulated sweetener of choice (sugar, coconut sugar, or a zero-calorie sweetener), 1/2–2/3 cup, to taste
  • Vanilla extract, 1 tsp
  • Lime zest (optional but great), 1 tsp
  • Salt, a pinch
  • Cornstarch, 1 tbsp (or unflavored gelatin, 1 tsp, for a firmer set)
  • Light buttery crackers or graham crackers, 1 1/4 cups crushed
  • Light butter or melted coconut oil, 3 tbsp
  • Cooking spray or a little oil for the pan

Method
 

  1. Prep the pan: Heat the oven to 325°F (165°C). Lightly spray a 9-inch springform pan, then line the bottom with parchment. Wrap the outside with foil if your pan leaks.
  2. Make the crust: Combine crushed crackers, shredded coconut, a pinch of salt, and melted light butter or coconut oil. Press into the bottom of the pan in a thin, even layer. Bake for 8–10 minutes until lightly golden. Cool while you make the filling.
  3. Drain the pineapple well: Press the crushed pineapple in a fine-mesh strainer with a spoon or paper towels to remove excess moisture. Reserve a couple tablespoons of juice.
  4. Beat the base: In a large bowl, beat softened reduced-fat cream cheese with the sweetener until smooth. Add Greek yogurt, vanilla, lime zest, and a pinch of salt. Mix just until combined and silky.
  5. Thicken the filling: Whisk cornstarch into the reserved pineapple juice until smooth. Stir in the light cream of coconut (or lite coconut milk). Add this mixture to the bowl and blend on low. If using gelatin instead, bloom 1 tsp in 2 tbsp cold water, melt gently, then mix in on low.
  6. Add eggs and fruit: Beat in eggs one at a time on low speed. Fold in the well-drained crushed pineapple. Avoid overmixing to keep the texture creamy and prevent cracks.
  7. Fill and smooth: Pour the batter over the cooled crust. Tap the pan on the counter a few times to release air bubbles. Optionally sprinkle a teaspoon of coconut on top for a toasty look.
  8. Bake gently: Place the pan on the middle rack. Bake 38–45 minutes. The edges should be set, and the center should jiggle slightly like Jell-O. Avoid overbaking.
  9. Cool slowly: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Then move to a rack to cool to room temperature.
  10. Chill to set: Cover and refrigerate for at least 4 hours, preferably overnight. This helps the texture firm up and the flavors meld.
  11. Optional topping: Before serving, add a thin layer of fresh pineapple tidbits, a dusting of toasted coconut, or a light drizzle of reserved pineapple juice for shine.
  12. Slice smart: Use a warm, thin knife, wiping the blade between cuts for clean slices. Serve chilled.