Pineapple Heaven Cheesecake
A light and creamy no-bake cheesecake that combines silky cheesecake filling with bright pineapple flavor and a buttery graham crust, perfect for warm weather and gatherings.
Ingredients
For the crust
- 1 cup graham cracker crumbs Can be made from crushed graham crackers.
- 1/4 cup unsalted butter, melted Melt before mixing with the crumbs.
- 1/4 cup sugar Adjust based on preference.
For the cheesecake filling
- 16 oz cream cheese, softened Let sit at room temperature for smoother blending.
- 1 cup heavy whipping cream Whip to stiff peaks.
- 1 cup pineapple juice Freshly juiced or canned.
- 1 tbsp cornstarch Used to thicken the pineapple mixture.
- 1 tbsp gelatin powder Dissolve in warm water as instructed on the package.
- 1/2 cup sugar Adjust based on preference.
For the pineapple topping
- 1 cup pineapple chunks Optionally, cooked with sugar for glaze.
- 1 tbsp toasted coconut Optional garnish.
- 2 tbsp powdered sugar For dusting.
Instructions
Preparation
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of a springform pan to form the crust.
- In a saucepan, combine pineapple juice and cornstarch. Cook until thickened and glossy. Let it cool.
- In a separate bowl, beat cream cheese until smooth. Gradually add in sugar and mix until combined.
- Fold in the cooled pineapple mixture into the cream cheese until well blended.
- In another bowl, whip cream to stiff peaks and gently fold into the cream cheese mixture.
- Dissolve gelatin in warm water and fold it into the cheesecake mixture.
Chilling
- Pour the cheesecake filling onto the prepared crust. Smooth the top.
- Cover and refrigerate for at least 4 hours or until set.
Serving
- Once set, top with pineapple chunks and optional garnishes like whipped cream rosettes, toasted coconut, and mint leaves.
- Serve chilled and enjoy!
Notes
This cheesecake can be prepared in advance and keeps fresh in the fridge for up to 4 days. It can also be frozen for up to a month.