Description
Discover a quick and refreshing No-Bake Pineapple Heaven Cheesecake Dessert recipe. Perfect for summer gatherings, this tropical treat is easy to make and delicious.
Ingredients
Scale
Ingredients List
Here’s a detailed list of the ingredients you’ll need to make the crust, cheesecake filling, and pineapple topping for the No-Bake Pineapple Heaven Cheesecake Dessert:
For the Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 can (20 oz) crushed pineapple, drained
For the Pineapple Topping:
- 1 can (20 oz) crushed pineapple, drained
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust:
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the crumbs are evenly coated and resemble wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Use the bottom of a measuring cup or a flat spatula to press the crust down firmly. Chill the crust in the refrigerator while you prepare the filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. This should take about 3-4 minutes with an electric mixer on medium-high speed.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated. Be careful not to overmix, as you want to maintain the light, airy texture.
- Fold in the drained crushed pineapple until evenly distributed throughout the filling.
- Assemble the Cheesecake:
- Remove the crust from the refrigerator. Spoon the cheesecake filling onto the crust, spreading it evenly with a spatula. Smooth the top to create a level surface.
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, until the filling is fully set.
- Prepare the Pineapple Topping:
- In a medium saucepan, combine the drained crushed pineapple, granulated sugar, cornstarch, and lemon juice. Stir to combine.
- Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Once cooled, spread the pineapple topping evenly over the chilled cheesecake.
- Serve:
- Before serving, carefully release the cheesecake from the springform pan. Slice into wedges and serve chilled. For an added touch, garnish with whipped cream or toasted coconut.
Notes
- Softening the Cream Cheese: Make sure your cream cheese is fully softened before mixing. This ensures a smooth, lump-free filling. If you forget to leave it out, you can soften cream cheese quickly by microwaving it in short bursts of 10-15 seconds until soft.
- Folding the Whipped Cream: To keep your cheesecake light and airy, gently fold the whipped cream into the cream cheese mixture using a spatula. Avoid vigorous mixing, which can deflate the whipped cream and lead to a denser texture.
- Garnishing: For an extra touch of elegance, consider garnishing your cheesecake with additional toppings such as whipped cream, toasted coconut flakes, fresh mint leaves, or a sprinkle of graham cracker crumbs. These small touches can elevate the presentation and add extra flavor.