Imagine a creamy, dreamy cheesecake that transports you to a tropical paradise without ever turning on your oven! The King Pineapple No Bake Cheesecake is about to become your new obsession - a dessert so irresistible, it'll make your taste buds dance with pure delight. Packed with luscious cream cheese, tangy pineapple, and a buttery graham cracker crust, this show-stopping dessert is the ultimate crowd-pleaser that requires zero baking skills and maximum flavor excitement!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 cup whipped cream
Instructions
- Begin by preparing your workspace and gathering all the ingredients needed for the King Pineapple No Bake Cheesecake. Ensure that the cream cheese is softened to room temperature for easy mixing.
- In a medium-sized mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Stir until the crumbs are evenly coated with the butter and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a measuring cup or your fingers to create an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy. This should take about 2-3 minutes.
- Gradually add the powdered sugar to the cream cheese, mixing until fully incorporated and smooth. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.
- Add the vanilla extract to the cream cheese mixture and continue to mix until combined.
- Gently fold in the drained crushed pineapple into the cream cheese mixture. Ensure that the pineapple is evenly distributed throughout the filling.
- In a separate bowl, whip the cream until soft peaks form. Carefully fold the whipped cream into the cream cheese and pineapple mixture, being cautious not to deflate the whipped cream.
- Once the filling is well combined and fluffy, remove the crust from the refrigerator. Spoon the cream cheese mixture over the chilled graham cracker crust, spreading it evenly with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, allow it to chill overnight.
- Once the cheesecake is set, carefully remove the sides of the springform pan. Slice the cheesecake into 8 servings and serve chilled. Optionally, garnish with additional whipped cream or pineapple slices before serving.
Tips
- Temperature Matters: Ensure your cream cheese is completely softened to room temperature to achieve a smooth, lump-free filling.
- Drain Pineapple Thoroughly: Use a fine-mesh strainer to remove excess moisture from the crushed pineapple, preventing a watery cheesecake.
- Whip with Care: When folding in whipped cream, use a gentle hand to maintain the light, airy texture.
- Chill for Success: Patient chilling is key - allow at least 4 hours (preferably overnight) for the perfect set and flavor development.
- Clean Cuts: Dip your knife in hot water and wipe dry between slices for picture-perfect serving.
- Make Ahead Magic: This cheesecake actually tastes better the next day, making it perfect for advance preparation!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 6g
Fat: 29g
Saturated Fat: 17g
Cholesterol: 85mg
