Description
A tropical, creamy, no-bake cheesecake dessert with a buttery graham cracker crust, pineapple filling, and a hint of coconut.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 cup crushed pineapple, drained
1/2 cup pineapple juice
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Fresh pineapple chunks for garnish
Instructions
- In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form the crust. Refrigerate while you prepare the filling.
- In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Stir in the drained crushed pineapple, pineapple juice, and vanilla extract until well combined.
- Pour the pineapple cheesecake filling over the prepared graham cracker crust and spread it evenly.
- Refrigerate the dessert for at least 4 hours or overnight to allow it to set.
- Before serving, garnish with shredded coconut and fresh pineapple chunks for a beautiful finish.
Notes
Add lime or lemon zest for a citrus twist in the filling.
Use gluten-free graham crackers or crust for a gluten-free version.
For extra crunch, top with chopped macadamia nuts or almonds.
Try other tropical fruits like mango or peach for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
