This creamy pineapple cheesecake is an easy, no-bake dessert with a tropical twist. Perfect for any occasion!”
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, well-drained
- 1 tub (8 oz) whipped topping (Cool Whip)
nstructions:
- Make the crust: Mix graham cracker crumbs with melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
Prepare the filling: In a large bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Add pineapple: Gently fold the well-drained crushed pineapple into the cream cheese mixture.
Mix in the whipped topping: Fold the whipped topping into the pineapple-cream cheese mixture until everything is well combined
- Chill: Spread the mixture over the graham cracker crust. Refrigerate the cheesecake for at least 3-4 hours (or overnight) to set.
- Serve: Slice and enjoy your cool, creamy pineapple cheesecake!