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Here’s how to elevate your dessert game with an irresistible Pineapple Cream Cheesecake! This no-bake treat combines tropical pineapple flavors with creamy cheesecake for a dessert that’s both light and indulgent.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- 1 cup heavy cream, whipped to stiff peaks
Topping
- 1/2 cup crushed pineapple, well-drained
- 1/4 cup sweetened shredded coconut (optional)
- Whipped cream, for garnish
Instructions
1. Prepare the Crust
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Chill in the freezer for 15 minutes to set.
2. Make the Cheesecake Filling
- Beat softened cream cheese and powdered sugar until smooth and creamy.
- Stir in vanilla extract and drained crushed pineapple.
- Gently fold in the whipped heavy cream until fully combined.
3. Assemble the Cheesecake
- Spread the cheesecake filling evenly over the prepared crust.
- Smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
4. Add Toppings
- Before serving, spread the additional crushed pineapple over the top of the cheesecake.
- Sprinkle with shredded coconut if using.
- Add dollops of whipped cream for a beautiful garnish.
5. Serve
- Carefully remove the springform pan and slice. Enjoy chilled!
Tips
- Drain the pineapple well: Excess juice can make the cheesecake too soft. Press out as much liquid as possible with paper towels.
- Enhance the flavor: Add a tablespoon of pineapple juice to the crust for an extra burst of tropical flavor.
- Storage: Keep the cheesecake covered in the refrigerator for up to 5 days.
This Pineapple Cream Cheesecake is a refreshing and elegant dessert that will transport your taste buds to a tropical paradise! 🍍✨
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