Description
A light and refreshing tropical dessert with a creamy pineapple mousse layer and a buttery graham cracker crust. No oven needed, perfect for warm weather and easy indulgence.
Ingredients
1 ½ cups graham cracker crumbs
6 tablespoons unsalted butter, melted
1 tablespoon sugar
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup crushed pineapple, drained
½ cup powdered sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pineapple slices or chunks, for garnish
Instructions
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix well 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. Chill the crust in the refrigerator while preparing the filling.
- Beat the softened cream cheese in a large mixing bowl until smooth and creamy.
- Add powdered sugar, lemon juice, and vanilla extract, and continue to beat until fully incorporated.
- Gently fold in the drained crushed pineapple.
- Whip the heavy cream in a separate bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until light and fluffy.
- Pour the pineapple mousse over the chilled crust and smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours, or overnight, to set properly.
- Before serving, garnish with fresh pineapple slices or chunks for an extra tropical touch.
Notes
Store leftover cheesecake in the refrigerator for up to 3 days.
Make the cheesecake ahead of time for best results.
Feel free to use fresh pineapple instead of canned.
Add a pinch of cinnamon or nutmeg to the crust for extra flavor.
You can swap pineapple with other tropical fruits like mango or coconut for a different flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
