Description
A tropical twist on classic cheesecake with a buttery graham cracker crust, creamy pineapple-infused filling, and a luscious pineapple topping. This easy, no-bake dessert is pure paradise.
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 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained (reserve 1/4 cup juice)
- 1 cup heavy whipping cream
- 1/4 cup reserved pineapple juice
- 1/2 cup pineapple preserves or jam
- Fresh pineapple slices and mint for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press firmly into the bottom of a 9-inch springform pan. Refrigerate for 30 minutes.
- In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; beat until creamy.
- Fold in the drained crushed pineapple and reserved pineapple juice until well combined.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread the filling over the crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
- Before serving, warm pineapple preserves slightly and spread over the top of the cheesecake. Garnish with fresh pineapple slices and mint if desired.
Notes
You can customize the seasonings to taste. For a firmer cheesecake, add 1 envelope of unflavored gelatin dissolved in 2 tablespoons of water to the filling.