Description
Indulge in a tropical delight with this no-bake Pineapple Heaven Cheesecake! Featuring a buttery graham cracker crust and a creamy, pineapple-infused filling, this dessert is topped with juicy pineapple chunks for a refreshing finish. Perfect for summer gatherings or any occasion, this cheesecake is easy to make and sure to impress!
Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
2 cups heavy cream
2 cups pineapple chunks
1 cup pineapple juice
¼ cup powdered sugar
2 tbsp cornstarch
1 tsp vanilla extract
1 packet gelatin
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with melted butter and press into a 9-inch springform pan for the crust. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
- In a saucepan, heat pineapple juice, powdered sugar, and cornstarch until thickened. Let it cool, then mix in dissolved gelatin.
- Fold the pineapple mixture into the cream cheese filling. Pour the mixture over the cooled crust and smooth the top.
- Chill the cheesecake in the refrigerator for at least 4 hours until fully set. Top with pineapple chunks before serving.
Notes
Use cold heavy cream for better whipping results.
Fresh or canned pineapple can be used; just make sure to drain canned pineapple well.
The cheesecake can be prepared a day in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (for the crust)
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical / American
Nutrition
- Serving Size: 10 servings
- Calories: 350 kcal
