Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained, but save 2 tablespoons of juice)
- 1 cup heavy whipping cream (or 8 oz whipped topping)
For the Topping:
- 1 cup whipped topping (store-bought or homemade)
- ¼ cup toasted coconut flakes (optional)
- Pineapple chunks or slices for garnish
Instructions
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan (or pie dish) to form an even crust. Place in the refrigerator while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Add the drained crushed pineapple and reserved pineapple juice, then mix until well combined.
In a separate bowl, whip the heavy whipping cream until stiff peaks form. If using store-bought whipped topping, skip this step. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the airy texture.
Spread the pineapple cheesecake filling evenly over the chilled crust. Smooth out the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight for best results. The longer it chills, the better the flavors meld and the firmer the texture becomes.
Once fully set, spread the whipped topping over the cheesecake. Sprinkle with toasted coconut flakes and garnish with pineapple chunks or slices. Slice, serve, and enjoy a taste of tropical heaven!
- Prep Time: 20 minutes
- Chill Time: 4-6 hours (or overnight for best results)
Nutrition
- Calories: 320
- Sugar: 24g
- Fat: 18g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g