Name: Pineapple Cheesecake Dessert
Prep time: 15 min
Cook time: 9 min
Total time: 6 h 24 min
Cuisine: American
Ingredients: 2 1/2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 20 oz crushed pineapple, well drained; 8 oz whipped topping

This pineapple cheesecake dessert is creamy, light, and refreshing with a buttery graham cracker crust, a sweet cream cheese filling, and a fluffy pineapple whipped topping. I like making it for warm days, potlucks, family gatherings, or anytime I want an easy make-ahead dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

2 cups powdered sugar

20 oz crushed pineapple, well drained

8 oz whipped topping

Directions

I preheat the oven to 350°F.

I mix the graham cracker crumbs with melted butter until evenly combined.

Then I press 2 cups of the crumb mixture into a 9×9-inch baking dish and reserve the remaining crumbs for topping.

I bake the crust for 9 minutes, then let it cool completely.

I beat the softened cream cheese and softened butter until smooth and creamy.

Next I add the powdered sugar and mix until fully combined.

I fold about 3/4 of the drained crushed pineapple into the cream cheese mixture.

I spread the cream cheese filling evenly over the cooled crust.

Then I mix the whipped topping with the remaining pineapple.

I spread the pineapple whipped topping over the cheesecake layer.

Next I sprinkle the reserved graham cracker crumbs over the top.

I cover and refrigerate the dessert for at least 6 hours or overnight before serving.

Servings and Timing

This recipe makes 9 servings.

Prep time: 15 minutes

Cooking time: 9 minutes

Chill time: 6 hours

Total time: 6 hours 24 minutes

Calories: 518 kcal per serving

Variations

I sometimes use vanilla wafer crumbs instead of graham cracker crumbs for a sweeter crust.

I also like adding shredded coconut on top for a tropical flavor.

For a brighter taste, I can mix a little lemon zest into the cream cheese filling.

Storage/Reheating

I store this pineapple cheesecake dessert covered in the refrigerator for up to 3 days.

I do not reheat it because it is meant to be served chilled. And I keep it cold until ready to slice and serve.

FAQs

Can I make this dessert ahead of time?

Yes, I like making it the night before because the layers have more time to chill and set.

Do I have to drain the pineapple?

Yes, I drain the crushed pineapple well so the filling does not become watery.

Can I use homemade whipped cream?

Yes, I can use homemade whipped cream, but whipped topping helps the dessert hold its shape well.

Can I freeze this dessert?

I do not recommend freezing it because the creamy layers may change texture after thawing.

Can I use a different pan?

Yes, I can use a similar-sized dish, but the layers may be thicker or thinner depending on the pan size.

Conclusion

This pineapple cheesecake dessert is creamy, fruity, and easy to prepare. I like serving it chilled for a refreshing treat that feels perfect for parties, holidays, and simple family desserts.

📖 Recipe: