Description
A creamy, no-bake cheesecake with a sweet pineapple topping and a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 20 oz can crushed pineapple, drained
- 1/4 cup pineapple juice (reserved from can)
- 1 tbsp cornstarch
Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until combined.
- Spread cream cheese filling over the chilled crust. Smooth the top and refrigerate for at least 4 hours or overnight.
- In a saucepan, combine crushed pineapple, pineapple juice, and cornstarch. Cook over medium heat, stirring constantly, until thickened (about 5 minutes). Let cool completely.
- Spread the cooled pineapple topping over the cheesecake. Chill for another hour before serving.
Notes
You can customize the seasonings to taste.