Easy Pineapple Cheesecake Dessert – This Easy Pineapple Cheesecake Dessert. Is a no-bake tropical treat. That combines a buttery graham cracker crust, and creamy cheesecake filling. And a sweet pineapple cool whip topping. Ready in just 15 minutes of prep time. It’s perfect for potlucks. Or casual family gatherings. The main ingredients include crushed graham crackers. With cream cheese, powdered sugar, crushed pineapple, and whipped topping.
The first time I made this dessert. I was looking for something light, fruity. And simple for a weekend family gathering. My husband loves cheesecake. And my kids adore anything with pineapple. So this recipe was a huge hit! I remember how everyone. Raved about how refreshing. And creamy it was. And it quickly became a go-to dessert. For all our summer get-togethers. The best part? It’s so easy to make. But it looks and tastes. Like you spent hours on it!
What makes this Easy Pineapple Cheesecake Dessert truly stands out?
This pineapple cheesecake dessert stands out. For its effortless preparation. And the layers of flavor. Make it taste like a tropical vacation. On a plate. The graham cracker crust. Adds a lovely crunch. While the cream cheese and pineapple. Create the perfect balance of sweet. And tangy. Plus, it’s a no-bake dessert. Making it perfect for hot days. When you don’t want. To heat up the kitchen!
What You Need To Make This Easy Pineapple Cheesecake Dessert Recipe?
Graham cracker crumbs: The base of this dessert. The graham cracker crumbs. Add a buttery crunch. That pairs beautifully. With the creamy filling. Be sure to use melted butter. To help bind the crust.
Cream cheese: Softened cream cheese ensures a smooth. And velvety texture. It’s best to let it come. To room temperature before mixing.
Crushed pineapple: Draining the crushed pineapple is crucial. For avoiding excess moisture. In the cheesecake filling. It adds a bright, fruity note. That complements the richness of the cream cheese.
Cool whip: The cool whip lightens the entire dessert. Making the top layer airy. And soft. Mixing a little pineapple into it. Adds a delightful burst of flavor.
Steps To Make Easy Pineapple Cheesecake Dessert:
Step 1: Preheat your oven to 350°F. In a mixing bowl. Stir together 2 1/2 cups of graham cracker crumbs. With the melted butter. Until well combined. Set aside 1/2 cup for later. Then press the remaining 2 cups. Into a 9×9 baking dish. To form the crust. Bake for 9 minutes. Then set aside to cool.
Step 2: While the crust cools. Drain the can of crushed pineapple thoroughly. Using a strainer. In a separate bowl. Beat together the softened cream cheese. And butter. Until smooth. And creamy. Slowly add in the powdered sugar. Beating until fully incorporated. Fold in 3/4 of the drained pineapple.
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Step 3: Spread the cream cheese mixture evenly. Over the cooled crust. In another bowl. Mix together the remaining crushed pineapple. And Cool Whip. Spread this mixture. On top of the cream cheese layer. Finally, sprinkle the reserved graham cracker crumbs. Over the top.
Step 4: Cover the dish. With plastic wrap. And refrigerate overnight to set. Slice. And enjoy your delicious. And refreshing pineapple cheesecake!
Tip:
When making the cream cheese layer for the Easy Pineapple Cheesecake Dessert. Be sure to drain the pineapple thoroughly. To avoid a soggy texture. I like to press it gently with a spoon. In a strainer. To get out as much juice as possible. If you’re in a hurry. Pop the pineapple in the fridge. Before draining it; chilled pineapple. Mixes better with the cream cheese. And keeps the filling. From becoming too watery. Also, let your cream cheese soften to room temperature. For a super smooth. And creamy texture.
Frequently Asked Questions:
Can I use fresh pineapple instead of canned?
Yes. But make sure to finely chop it. And drain it thoroughly. To avoid making the filling too runny.
Can I make this dessert gluten-free?
Absolutely! Just substitute gluten-free graham crackers for the crust. And double-check that your other ingredients. Are certified gluten-free.
How long can this dessert last in the fridge?
It will stay fresh. For about 3-4 days in the fridge. But it’s so delicious. It probably won’t last that long!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy Pineapple Cheesecake Dessert
Ingredients
Crust:
- 2 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cream Cheese Mixture:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 2 cups powdered sugar
- 20 ounces can of crushed pineapple drained (use about 3/4 of the pineapple for this mixture, reserving the rest for the cool whip layer)
Cool Whip Mixture:
- 8 ounces container of cool whip
- 1/4 cup crushed pineapple
Instructions
- Preheat your oven. To 350°F (175°C).
- In a large bowl. Combine the graham cracker crumbs. And melted butter. Until well blended. Set aside 1/2 cup of the mixture. For later use. Press the remaining 2 cups of the crumb mixture. Evenly into the bottom of a 9x9 baking dish.
- Bake the crust. For about 9 minutes. Then remove it from the oven. And let it cool completely.
- Drain the crushed pineapple thoroughly. By pressing out the juice. Through a strainer.
- In a stand mixer. Blend the softened butter. And cream cheese. Until smooth. And creamy. Gradually mix in the powdered sugar. Until well combined. Gently fold in 3/4 of the drained crushed pineapple.
- Spread the cream cheese. And pineapple mixture. Over the cooled graham cracker crust.
- In another bowl. Combine the remaining 1/4 of the crushed pineapple. With the cool whip. Then evenly spread this mixture. Over the cream cheese layer.
- Sprinkle the reserved graham cracker crumbs. Over the top.
- Cover the dessert. With plastic wrap. And refrigerate it overnight. For the flavors to set. Enjoy the next day!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
