Description
A quick and easy no-bake dessert with a graham cracker crust, creamy cheesecake filling, and fresh pineapple. Perfect for summer!
Ingredients
2 cups crushed graham crackers
1/2 cup melted butter
1/4 cup granulated sugar
2 cups cream cheese, softened
1 cup powdered sugar
2 cups pineapple chunks, drained
1 cup heavy cream
1 tablespoon non-alcoholic vanilla extract
1 packet gelatin
1/4 cup cold water
Pineapple slices
Instructions
In a bowl, combine crushed graham crackers, melted butter, and granulated sugar.
Press the mixture into the bottom of a springform pan to form the crust.
Chill in the refrigerator for 15 minutes.
In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Fold in the pineapple chunks.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
In a small saucepan, dissolve the gelatin in cold water over low heat.
Allow to cool slightly before mixing it into the cream cheese mixture.
Pour the mixture over the prepared crust, smoothing the top with a spatula.
Chill in the refrigerator for at least 4 hours, or until set.
Garnish with pineapple slices before serving.
Notes
Ensure your cream cheese is softened to room temperature for a smooth filling.
Drain pineapple chunks thoroughly to prevent excess moisture.
Chill the bowl and beaters before whipping the heavy cream for better peaks.
Use a springform pan for easy removal and clean slices.
For extra stability, let the cheesecake set overnight.
Healthier Swap: Use low-fat cream cheese and whipped topping instead of heavy cream.
Crust Alternative: Substitute graham crackers with digestive biscuits or gluten-free crust for dietary adjustments.
- Prep Time: 20
- Category: Featured
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg