Description
This No-Bake Pineapple Heaven Cheesecake Dessert is a creamy, tropical-flavored treat with a buttery graham cracker crust, a light and fluffy pineapple cheesecake filling, and a luscious whipped topping. It’s the perfect dessert for summer gatherings, potlucks, or when you need a quick and easy sweet indulgence.
Ingredients
For the Crust:
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2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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¼ cup granulated sugar
For the Cheesecake Filling:
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16 oz (2 packages) cream cheese, softened
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1 cup powdered sugar
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1 teaspoon vanilla extract
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1 can (20 oz) crushed pineapple, drained well
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1 tub (8 oz) whipped topping (Cool Whip)
For the Topping:
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1 cup whipped topping (additional)
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½ cup shredded coconut (optional)
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½ cup chopped pecans or walnuts (optional)
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Maraschino cherries, for garnish
Instructions
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Prepare the Crust:
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In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
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Press the mixture firmly into the bottom of a 9×13-inch baking dish.
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Refrigerate for at least 15 minutes to set.
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Make the Cheesecake Filling:
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In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Gently fold in the drained crushed pineapple.
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Add the whipped topping and mix until well combined.
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Assemble the Dessert:
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Spread the pineapple cheesecake mixture evenly over the chilled graham cracker crust.
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Top with an additional layer of whipped topping.
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Sprinkle with shredded coconut and chopped pecans or walnuts, if using.
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Garnish with maraschino cherries.
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Chill and Serve:
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Cover and refrigerate for at least 4 hours (or overnight) before serving.
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Slice and enjoy!
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Notes
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Ensure the pineapple is well-drained to avoid excess moisture in the filling.
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Can be made a day ahead for best flavor.
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Swap graham crackers for vanilla wafers or shortbread cookies for a different twist.
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For an extra tropical flair, add a splash of coconut extract to the filling.
- Prep Time: 15 minutes
- Chilling Time: 4 hours
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: American