No-Bake Pineapple Heaven Cheesecake Dessert is a luscious and refreshing treat that combines the creamy richness of cheesecake with the tropical sweetness of pineapple.
This dessert is perfect for warm days or any occasion when you want to impress with minimal effort.
To create this delightful dessert, you’ll start with a base made from crushed graham crackers or digestive biscuits mixed with melted butter. This mixture is pressed firmly into the bottom of a pan to form a deliciously crumbly crust.
Next, the cheesecake layer is prepared by whipping together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This velvety mixture is then spread evenly over the crust, creating a decadent foundation for the flavors to come.
Now comes the star of the dessert—the pineapple layer. Just before serving, you can optionally garnish the dessert with additional crushed graham crackers or digestive biscuits for a bit of crunch, or perhaps a few pineapple slices or mint leaves for a fresh and decorative touch.
The result is a heavenly dessert that is creamy, tangy, and bursting with pineapple goodness. Each bite delivers a delightful contrast of textures and flavors, making it a crowd-pleaser at any gathering. Whether served at a summer barbecue, a birthday party,
or simply as a treat for yourself, this No-Bake Pineapple Heaven Cheesecake Dessert is sure to leave a lasting impression and have everyone asking for seconds.
This is a tropical twist on cheesecake! Enjoy the creamy, dreamy layers of pineapple and cheesecake in this no-bake dessert that’s perfect for any occasion.
Ingredients:
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
- 1 (20 oz) can crushed pineapple, drained
Topping:
- 1 (20 oz) can pineapple rings, drained
- Fresh raspberries for garnish
- Whipped cream for topping
Instructions:
Make the Crust: Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9×13 inch baking dish. Refrigerate for at least 30 minutes.
Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until just combined. Then, fold in the drained crushed pineapple.
Assemble the Dessert: Pour the cheesecake filling over the chilled crust. Spread evenly.
Top it Off: Decorate the top of the cheesecake with the drained pineapple rings. For a final touch, add fresh raspberries and whipped cream.
Refrigerate: Chill the dessert in the refrigerator for at least 4 hours, or overnight, before serving.