No Bake Pineapple Cheesecake
This creamy No Bake Pineapple Cheesecake is a tropical delight, effortlessly made without an oven, combining rich cream cheese with fresh pineapple for a refreshing dessert perfect for summer gatherings.
Ingredients
Crust Ingredients
- 1 cup crushed graham crackers Perfect for that satisfying crunch! You can even use flavored ones if you want a twist.
- 1/4 cup unsalted butter, melted This adds a delectable richness to your crust. Just don’t let it brown.
Filling Ingredients
- 2 cups cream cheese, softened Make sure it’s softened for easy blending.
- 1 cup powdered sugar Sift it for a smooth finish.
- 1 teaspoon vanilla extract Use pure vanilla for the best results.
- 1 cup whipped cream Store-bought or homemade works wonders!
- 1 cup crushed pineapple, drained Draining ensures your cheesecake is creamy and not watery.
- to taste additional pineapple chunks for topping A lovely finishing touch.
Instructions
Preparation and crust
- In a mixing bowl, combine the crushed graham crackers and melted butter, stirring until they resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
Making the filling
- In another mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
- Add in the crushed pineapple and mix until combined.
Assembly
- Pour the cheesecake mixture over your graham cracker crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours or until set.
- Before serving, top with additional pineapple chunks.
Notes
Use room temperature ingredients for a smooth cheesecake. Drain the pineapple well to avoid a runny texture. Let it chill overnight for the best results.