Pineapple Heaven Cheesecake

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Description:

This Pineapple Heaven Cheesecake is a no-bake, ultra-creamy dessert layered with crushed pineapple, sweet cream cheese, and a buttery graham cracker crust. Light, tropical, and refreshing—it’s like a slice of paradise on a plate!

Origin:

A variation of American-style no-bake cheesecakes, this tropical version infuses sweet pineapple into the filling, a common twist in Southern and Hawaiian-inspired dessert recipes.

Ingredients (Serves 8–10):

🧈 For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits)
  • 1/3 cup melted unsalted butter
  • 2 tablespoons sugar

🍍 For the Cheesecake Filling:

  • 450g (16 oz) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (drained, reserve juice)
  • 1 ½ cups whipped topping (like Cool Whip) or homemade whipped cream

🍍 For the Pineapple Topping:

  • 1/2 cup crushed pineapple (with juice)
  • 1 tablespoon cornstarch
  • 1 tablespoon sugar

Optional Ingredients:

  • 1 tablespoon lemon juice (brightens the flavor)
  • Toasted coconut flakes (for garnish)
  • Maraschino cherries (for topping)
  • Whipped cream rosettes
  • Pineapple rings or chunks for decoration

Instructions:

1. Make the Crust:

  1. In a bowl, combine graham crumbs, melted butter, and sugar.
  2. Press mixture into the bottom of a 9-inch springform pan.
  3. Chill in the fridge for at least 15 minutes while you make the filling.

2. Make the Filling:

  1. In a large bowl, beat softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract. Mix until creamy.
  3. Fold in crushed pineapple (well-drained) and whipped topping.
  4. Spread the filling evenly over the chilled crust.
  5. Chill in the refrigerator for 4–6 hours (or overnight) until set.

3. Make the Pineapple Topping:

  1. In a small saucepan, combine 1/2 cup crushed pineapple (with some juice), sugar, and cornstarch.
  2. Cook over medium heat, stirring, until thickened (about 2–3 minutes).
  3. Cool completely before spooning over the set cheesecake.

4. Serve:

  • Garnish with toasted coconut, cherries, or whipped cream if desired. Slice and serve chilled.

Tips for Success:

  • Be sure to drain the crushed pineapple well or the filling may become runny.
  • Chill the cheesecake long enough to fully set (overnight is best).
  • Use a springform pan for easy release and clean slices.

Recommendations:

  • Perfect for summer parties, BBQs, and tropical-themed gatherings.
  • Serve with iced tea or piña colada mocktails for a full tropical experience.
  • Store leftovers covered in the fridge for up to 4 days.

Nutrition (per slice, approx.):

  • Calories: 370
  • Protein: 4g
  • Carbs: 32g
  • Fat: 25g
  • Fiber: 1g
  • Sugars: 22g
  • Sodium: 220mg
  • Vitamin C: 15% DV
  • Calcium: 6% DV

Would you like a baked version, a low-sugar variation, or a mini cheesecake version next?

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