Description
Pineapple Heaven Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust, a smooth cream cheese filling blended with whipped cream, and a sweet pineapple topping. This no-bake pineapple-infused cheesecake combines tropical flavors with a light, airy texture, making it a perfect treat for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 cups heavy cream
- 1 tsp vanilla extract
Pineapple Mixture
- 1 cup pineapple juice
- ¼ cup powdered sugar
- 2 tbsp cornstarch
- 1 packet gelatin
- 2 cups pineapple chunks (for topping)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let it cool completely.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture along with the vanilla extract until fully combined and light.
- Prepare the pineapple mixture: In a saucepan over medium heat, combine pineapple juice, powdered sugar, and cornstarch. Stir continuously until the mixture thickens. Remove from heat and allow to cool slightly. Dissolve the gelatin in warm water according to packet instructions, then mix it into the cooled pineapple mixture.
- Combine and assemble: Fold the pineapple mixture gently into the cream cheese filling to incorporate the flavors evenly. Pour this combined filling over the cooled crust, smoothing the top with a spatula.
- Chill and garnish: Refrigerate the cheesecake for at least 4 hours, or until fully set. Before serving, top the cheesecake with fresh pineapple chunks for a delightful tropical finish.
Notes
- Ensure the cream cheese is softened to room temperature for a smoother filling.
- Make sure the crust is completely cooled before adding the filling to prevent it from soaking and becoming soggy.
- If gelatin is unavailable, agar-agar can be used as a vegetarian alternative but prepare accordingly.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- For a lighter texture, use low-fat cream cheese and heavy cream substitutes if desired.
