Easy No-Bake Pineapple Cheesecake

Spring is approaching, and our Caribbean Cheesecake scented candle from our All Things Tropical collection will bring a vacation to every space in your home or office. This tropical candle pairs perfectly with this luscious Pineapple Cheesecake recipe which is great for cookouts or a weekend dessert. This would also be great to make for Mother’s Day or Easter. The best part about this recipe is that the crust is no-bake, which is great for days when you’re short on time. 

Ingredients:

• ½ cup graham cracker crumbs
• 2 teaspoons granulated sugar
• 2 tablespoons melted unsalted butter
• 1 (8-ounce) package cream cheese, softened
• ½ cup confectioners’ sugar, sifted
• 1 (20-ounce) can crushed pineapple, well-drained
• 16 ounces whipped topping

Instructions:

1. Gather the ingredients.
2. In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.
3. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.  
4. In a large bowl with an electric mixer, beat the cream cheese with the confectioners’ sugar until fluffy.
5. Add the crushed pineapple and blend well.
6. Fold the whipped topping into the pineapple mixture.
7. Spread the filling over the chilled crust and sprinkle with the reserved 2 tablespoons graham cracker crumbs. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.
8. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving. Slice, serve, and enjoy!

Tips:

• If you prefer a baked graham cracker crust, preheat your oven to 350 degrees and bake the crust for about 8 to 10 minutes. Chill before filling.
• Make sure the canned pineapple is well-drained or your filing will be thinner.
• Double the crust ingredients for a thicker bottom crust.

Recipe shared from The Spruce Eats