Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 packages cream cheese, softened (8 oz each)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container whipped topping (8 oz), thawed
- 1 can crushed pineapple (20 oz), well-drained
- 1 container whipped topping (8 oz), for topping
- 1/2 cup crushed pineapple, for topping
- Optional: Graham cracker crumbs or pineapple chunks for garnish
Instructions
- In a bowl, combine graham cracker crumbs and melted butter; press mixture firmly into the bottom of a 9-inch springform pan or similar dish to form the crust.
- In a large mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- Fold in the thawed whipped topping and well-drained crushed pineapple gently until evenly mixed.
- Spread the filling evenly over the prepared crust.
- Top with the remaining whipped topping and sprinkle with crushed pineapple.
- Refrigerate for at least 4 hours or until set.
- Before serving, optionally garnish with additional graham cracker crumbs or pineapple chunks.
Notes
This no-bake cheesecake is best chilled overnight for optimal firmness and flavor. Ensure the pineapple is well-drained to avoid a watery filling. You can customize the topping with extra pineapple chunks or graham cracker crumbs for added texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg