Description
This Easy No-Bake Pineapple Cheesecake is a quick and delightful dessert that combines a buttery graham cracker crust with a creamy pineapple-infused filling. Perfect for those who want a luscious cheesecake without the hassle of baking, it requires minimal prep and sets beautifully in the refrigerator for a refreshing tropical treat.
Ingredients
Crust
- 1/2 cup graham cracker crumbs
- 2 teaspoons granulated sugar
- 2 tablespoons melted unsalted butter
Filling
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup confectioners' sugar, sifted
- 1 (20-ounce) can crushed pineapple, well-drained
- 16 ounces whipped topping
Instructions
- Gather Ingredients: Collect all ingredients to ensure a smooth baking process.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until evenly mixed.
- Reserve and Press Crust: Set aside 2 tablespoons of the crumb mixture for topping. Press the rest firmly into the bottom of an 8- to 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- Make Cheesecake Filling: In a large bowl, beat the softened cream cheese with sifted confectioners' sugar using an electric mixer until light and fluffy.
- Add Pineapple: Fold the well-drained crushed pineapple into the cream cheese mixture, blending well for even distribution.
- Fold in Whipped Topping: Gently fold the whipped topping into the pineapple and cream cheese mixture until fully combined and smooth.
- Assemble Cheesecake: Spread the filling evenly over the chilled crust in the pan.
- Add Crumb Topping and Chill: Sprinkle the reserved 2 tablespoons of graham cracker crumbs evenly over the top, cover with plastic wrap, and refrigerate for at least 2 to 3 hours until fully set.
- Serve: Once chilled and set, slice the cheesecake, serve, and enjoy your refreshing no-bake dessert!
Notes
- For a nutty twist, add 1 to 2 tablespoons of finely chopped pecans to the crust mixture before pressing it into the pan.
- To create a thicker crust, double the graham cracker crust ingredients.
- Make sure the crushed pineapple is well-drained to avoid a watery filling. Fresh pineapple can be substituted by using about 10 cored slices equivalent to a 20-ounce can.
- If the cheesecake is still too soft after 2 to 3 hours of chilling, continue refrigerating until it fully sets.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Cook
- Cuisine: American
