Description
Pineapple Heaven Cheesecake is a luscious, creamy, and tropical no-bake dessert featuring a buttery graham cracker crust layered with smooth cream cheese filling, juicy crushed pineapple, and topped with pineapple rings, fresh raspberries, and whipped cream. Perfect for a refreshing treat that is easy to assemble and delightfully flavorful.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 can (20 oz) crushed pineapple, drained
Topping
- 1 can (20 oz) pineapple rings, drained
- Fresh raspberries for garnish
- Whipped cream for topping
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture is well combined and holds together when pressed. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking dish to form the crust base.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth, creamy, and free of lumps. In a separate bowl, whip the heavy cream until stiff peaks form, creating a light and airy texture.
- Fold whipped cream into cream cheese: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream, to maintain a fluffy, smooth consistency for the cheesecake filling.
- Layer the dessert: Spread half of the cream cheese mixture evenly over the prepared graham cracker crust. Then, distribute the drained crushed pineapple evenly over this layer. Spread the remaining cream cheese mixture on top of the pineapple layer, smoothing it out with a spatula.
- Add toppings and chill: Arrange the pineapple rings on top of the final cream cheese layer, spacing them attractively. Garnish with fresh raspberries placed between the pineapple rings and add dollops of whipped cream around the edges for decoration and extra indulgence. Refrigerate the assembled cheesecake for at least 4 hours, or until the layers are fully set and firm.
- Serve: Remove the cheesecake from the refrigerator and serve chilled. Cut into squares and enjoy the creamy tropical flavors in every bite!
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Drain pineapple well to prevent excess moisture from making the cheesecake soggy.
- Use fresh raspberries or substitute with other fresh berries as desired.
- For a firmer crust, refrigerate the crust for 10 minutes before adding the filling.
- Can be prepared a day ahead to enhance flavor melding.
- This cheesecake is a no-bake dessert, ideal for warm weather or quick assembly.
