Description
A creamy no-bake cheesecake featuring pineapple for a tropical twist, perfect for summer desserts.
Ingredients
Scale
- Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 tub (8 oz) whipped topping, thawed
- Topping:
- 1 cup whipped cream
- Pineapple slices for garnish
Instructions
- Prepare the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 15 minutes.
- Make the filling: In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy. Fold in the drained crushed pineapple and whipped topping until fully incorporated.
- Assemble the cheesecake: Pour the filling over the chilled crust and spread evenly. Smooth the top with a spatula.
- Chill: Refrigerate the cheesecake for at least 4 hours or until set.
- Serve: Before serving, top with whipped cream and pineapple slices. Slice and enjoy!
Notes
Ensure the pineapple is well-drained to avoid a soggy crust. For a firmer texture, chill overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 4g