Description
A tropical no-bake cheesecake with a creamy pineapple filling on a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pineapple, drained
- 1 cup heavy whipping cream
- Fresh raspberries and pineapple slices or flowers for garnish
Instructions
- Begin by preparing the crust. In a medium bowl, thoroughly combine the graham cracker crumbs and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Move to the filling. In a large mixing bowl, blend the softened cream cheese and powdered sugar until smooth.
- Add the drained crushed pineapple, gently mixing until well incorporated.
- In a separate bowl, whip the heavy cream until it forms stiff peaks. Fold the whipped cream into the pineapple-cream cheese mixture.
- Carefully pour the filling over the prepared crust, using a spatula to spread it evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 240 minutes, or until the cheesecake is fully set.
- When ready to serve, remove the cheesecake from the fridge and garnish it with fresh raspberries and pineapple slices or flowers.
- Slice the cheesecake into pieces and serve.
Notes
Ensure cream cheese is softened for a smooth filling. Can be made a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 305
- Sugar: 15g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 77mg