Pineapple Cheesecake Dessert
A tropical twist on classic cheesecake with a sweet, tangy pineapple flavor. Features a buttery graham cracker crust, creamy cream cheese layer, and airy Cool Whip topping. Easy to make and perfect for summer gatherings or a refreshing treat.
Servings: 9 servings
Calories: 340kcal
Ingredients
- 2 1/2 cups graham cracker crumbs, crushed
- 1/2 cup unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 20-ounce can crushed pineapple, drained
- 1 (8-ounce) Cool Whip
- 1/4 cup crushed pineapple (reserved from the can)
Instructions
- Preheat oven to 350°F (180°C)
- Combine 2 1/2 cups crushed graham cracker crumbs with 1/2 cup melted butter in a bowl
- Press 2 cups of the graham cracker mixture into the bottom of a 9x9-inch baking dish
- Bake for 9 minutes and let cool completely
- In a bowl, cream 1/2 cup softened butter and 8 ounces softened cream cheese
- Gradually add 2 cups powdered sugar, then fold in 3/4 of the drained crushed pineapple
- Layer the cream cheese mixture over the cooled crust
- Spread Cool Whip over the cream cheese layer
- Garnish with the reserved 1/4 cup crushed pineapple
Notes
Use a 9x9-inch baking dish or 9-inch springform pan for even layering
Avoid overmixing the cream cheese to maintain a smooth texture
Refrigerate overnight for best results
Store in an airtight container in the refrigerator for up to 5 days
Avoid overmixing the cream cheese to maintain a smooth texture
Refrigerate overnight for best results
Store in an airtight container in the refrigerator for up to 5 days