Description
This No-Bake Pineapple Heaven Cheesecake Dessert is a delightful and creamy treat featuring a buttery graham cracker crust, a luscious cream cheese filling, and a sweet pineapple topping. Perfect for warm days or whenever you want a refreshing, easy-to-make dessert without turning on the oven.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
Topping
- 1 can (20 ounces) pineapple filling
Instructions
- Prepare the Crust: Combine the graham cracker crumbs and melted butter in a bowl, mixing well until the crumbs are evenly moistened by the butter.
- Form the Crust: Press the mixture firmly into the bottom of a 9×13 inch dish or springform pan to create an even crust layer; then place it in the refrigerator to chill and set.
- Make the Cream Cheese Base: Beat the softened cream cheese in a separate bowl until smooth and creamy.
- Add Sweetness: Gradually add the powdered sugar to the cream cheese, beating continuously until fully combined and smooth.
- Whip the Cream: In another clean bowl, whip the heavy cream until stiff peaks form, indicating it is well aerated and firm.
- Combine Mixtures: Gently fold the whipped cream into the sweetened cream cheese mixture, ensuring to retain the light and fluffy texture.
- Assemble Layers: Spread half of the cheesecake filling evenly over the chilled crust in the pan.
- Add Pineapple Topping: Spoon the pineapple filling on top of the first cheesecake layer, spreading it evenly.
- Top with Remaining Filling: Spread the remaining cheesecake filling over the pineapple layer to cover it completely.
- Chill: Refrigerate the dessert for at least 4 hours or until it is firm and set.
- Serve: Optionally garnish with additional whipped cream and pineapple slices if desired, then serve chilled for a refreshing dessert experience.
Notes
- For best results, use full-fat cream cheese and heavy whipping cream to ensure a rich and creamy texture.
- Make sure to chill the dessert thoroughly to help it set properly since it is a no-bake cheesecake.
- You can substitute canned pineapple filling with fresh pineapple mixed with a little sugar and cornstarch for a less processed option.
- If you prefer, use a springform pan to make slicing and serving easier.
- Leftovers should be stored covered in the refrigerator and consumed within 3 days.
