Simple Way to Vegan Biscoff Cheesecake Costa

Hawaiian Cheesecake

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Recipe Summary Hawaiian Cheesecake

Hawaiian cheesecake. A recipe I created. It's delish! It was an instant favorite after the first time trying to make it. Super easy!

Ingredients | Vegan Biscoff Cheesecake Costa

2 (8 ounce) packages cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1 cup granular no-calorie sucralose sweetener (such as Splenda®)

1 cup finely flaked coconut

¼ cup milk

¼ cup crushed pecans

2 eggs

2 teaspoons vanilla extract

1 pinch salt

1 (9 inch) prepared graham cracker crust

1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed

1 (15 ounce) can crushed pineapple, drained

3 tablespoons finely flaked coconut, or to taste

1 tablespoon crushed pecans, or to taste

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat cream cheese, sweetened condensed milk, sweetener, 1 cup coconut, milk, 1/4 cup pecans, eggs, vanilla extract, and salt together in a bowl until smooth; pour into prepared crust.

Bake in preheated oven until filling is set and browned slightly around the edges, 35 to 40 minutes.

Refrigerate cheesecake 8 hours to overnight.

Spread crushed pineapple evenly over cheesecake and top with whipped topping. Sprinkle 3 tablespoons coconut and 1 tablespoon pecans over the whipped topping.

Info | Vegan Biscoff Cheesecake Costa

prep: 15 mins cook: 35 mins additional: 8 hrs total: 8 hrs 50 mins Servings: 12 Yield: 1 cheesecake

TAG : Hawaiian Cheesecake

Desserts, Cakes, Pineapple Cake Recipes,