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For the Cheesecake Layer
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream (or Cool Whip)
For the Pineapple Topping
- 1 can (20 oz) crushed pineapple, drained
- 1 package (3.4 oz) instant vanilla or pineapple pudding mix
- 1 1/2 cups cold milk
Garnishes (Optional)
- Whipped cream
- Toasted coconut flakes
- Cherries or additional pineapple slices
Equipment You’ll Need
- 9×13 inch baking dish
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Measuring cups and spoons
Step-by-Step Directions
1. Prepare the Crust
- Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press into Pan: Press the graham cracker mixture evenly into the bottom of a 9×13 inch baking dish, using the back of a spoon or the bottom of a measuring cup to flatten it into an even layer.
- Chill the Crust: Place the crust in the fridge to set while you prepare the cheesecake and pineapple layers.
2. Make the Cheesecake Layer
- Cream the Ingredients: In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the heavy cream to stiff peaks (or use pre-whipped Cool Whip for convenience). Gently fold the whipped cream into the cream cheese mixture until well combined.
- Spread Over the Crust: Spread the creamy cheesecake mixture over the chilled graham cracker crust, smoothing it into an even layer. Return the pan to the fridge to continue chilling while you prepare the pineapple topping.
3. Prepare the Pineapple Topping
- Make the Pudding: In a medium bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until the pudding thickens.
- Add the Pineapple: Fold the drained crushed pineapple into the pudding mixture, stirring until evenly combined.
- Layer on Top: Gently spread the pineapple pudding mixture over the cheesecake layer, creating a smooth, even layer.
4. Chill and Serve
- Chill the Dessert: Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the layers to set and the flavors to meld together.
- Garnish and Serve: Before serving, garnish the dessert with whipped cream, toasted coconut flakes, or cherries for an extra touch of sweetness and decoration.
Tips for the Best No-Bake Pineapple Cheesecake Dessert
- Chill Time: Be sure to chill the dessert for at least 4 hours, but overnight is even better for the flavors to develop fully.
- Drain the Pineapple: Make sure to drain the crushed pineapple well to avoid a runny topping.
- Use Full-Fat Cream Cheese: Full-fat cream cheese provides the creamiest, richest texture for the cheesecake layer.
- Customize the Crust: You can swap out graham crackers for digestive biscuits or even crushed vanilla wafers for a different flavor.
How to Store and Make Ahead
This no-bake cheesecake dessert stores beautifully and is even better when made ahead of time!
- Fridge Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Make-Ahead: This dessert can be made a day in advance and kept in the fridge. Just add any garnishes right before serving for the freshest look and taste.
- Freezing: While this dessert is best enjoyed fresh, you can freeze it by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
What to Serve with Pineapple Heaven Cheesecake Dessert
This no-bake pineapple dessert is light and refreshing, making it perfect on its own. However, if you want to pair it with something, here are a few ideas:
- Tropical Cocktails: Serve with a chilled piña colada or a fruity daiquiri for a tropical vibe.
- Iced Coffee or Tea: A cold brew coffee or iced tea balances the sweetness of the dessert perfectly.
- Fresh Fruit Salad: A side of fresh tropical fruit like mango, kiwi, and strawberries complements the dessert beautifully.
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