Description
This No-Bake Pineapple Heaven Cheesecake Dessert is a light, creamy, and fruity treat that’s perfect for any occasion. With layers of crushed pineapple, a smooth cream cheese filling, and a buttery graham cracker crust, it’s an easy-to-make dessert that’s sure to impress!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- 1 (20 oz) can crushed pineapple, drained well
For the Topping:
- 1/2 cup shredded sweetened coconut (optional)
- 1/2 cup chopped pecans or walnuts (optional)
- Maraschino cherries for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13-inch dish or pan to form an even layer. Chill in the refrigerator while preparing the filling.
2. Make the Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Gently fold in the whipped topping until fully combined.
- Stir in the drained crushed pineapple, making sure it’s evenly distributed.
3. Assemble the Dessert:
- Spread the cream cheese and pineapple filling evenly over the chilled crust.
- Sprinkle the top with shredded coconut and chopped nuts if desired.
4. Chill and Serve:
- Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.
- Before serving, garnish with maraschino cherries for a decorative touch. Slice into squares and enjoy!
Notes
- Drain Thoroughly: Ensure the crushed pineapple is well-drained to prevent the filling from becoming runny.
- Make Ahead: This dessert tastes even better the next day, making it a great option for prepping ahead of time.
- Variations: Substitute the graham cracker crust with a vanilla wafer or shortbread crust for a twist.