Description
This pineapple cheesecake dessert is creamy, light, and refreshing with a buttery graham cracker crust, a sweet cream cheese filling, and a fluffy pineapple topping. It’s an easy make-ahead dessert that’s perfect for gatherings and warm-weather occasions.
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
Instructions
- Preheat the oven to 350°F.
- Mix the graham cracker crumbs with the melted butter until evenly combined.
- Press 2 cups of the crumb mixture into a 9×9-inch baking dish and reserve the remaining crumbs for topping.
- Bake the crust for 9 minutes, then allow it to cool completely.
- Beat the softened cream cheese and softened butter until smooth and creamy.
- Add the powdered sugar and mix until fully combined.
- Fold about 3/4 of the drained crushed pineapple into the cream cheese mixture.
- Spread the cream cheese filling evenly over the cooled crust.
- Mix the whipped topping with the remaining pineapple.
- Spread the pineapple whipped topping over the cheesecake layer.
- Sprinkle the reserved graham cracker crumbs over the top.
- Cover and refrigerate for at least 6 hours or overnight before serving.
Notes
Substitute vanilla wafer crumbs for graham cracker crumbs for a sweeter crust.
Add shredded coconut on top for a tropical flavor.
Mix a little lemon zest into the cream cheese filling for a brighter taste.
Store covered in the refrigerator for up to 3 days.
Serve chilled and do not reheat.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 518 kcal
- Sugar: 40 g
- Sodium: 290 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
