Pineapple Heaven Cheesecake
This Pineapple Heaven Cheesecake is a no-bake tropical dessert made with a creamy cheesecake filling, whipped topping, and sweet crushed pineapple on a buttery graham cracker crust. Light, refreshing, and indulgent without being heavy, it's the perfect make-ahead dessert for potlucks, summer gatherings, or holiday spreads.
Ingredients
- 2 cups graham cracker crumbs
- ½ cup butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping like Cool Whip
- 1 can 20 oz crushed pineapple (drained very well)
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until evenly moistened.
- Press the mixture into the bottom of a 9x9-inch pan to form the crust. Chill while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Mix in powdered sugar and vanilla extract until fully combined.
- Fold in whipped topping gently until light and fluffy.
- Add well-drained crushed pineapple and stir gently until evenly distributed.
- Spread filling evenly over the chilled crust. Smooth the top.
- Refrigerate for at least 4 hours or until fully set before slicing.
Notes
- Ensure pineapple is thoroughly drained to prevent a runny filling.
- Top with toasted coconut, pecans, or pineapple rings for garnish.
- For a lower-sugar option, use sugar-free whipped topping and reduced-sugar pineapple.
- Best served chilled—do not freeze, as the texture can change.