Description
A creamy, no-bake cheesecake with a sweet pineapple topping and a buttery graham cracker crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
- 1 (20 oz) can crushed pineapple, drained
- 1/4 cup pineapple juice (reserved from can)
- 1 tablespoon cornstarch
- 2 tablespoons brown sugar
Instructions
- Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan, and chill for 30 minutes.
- Beat cream cheese, granulated sugar, and vanilla until smooth. Fold in whipped cream until combined.
- Spread cream cheese mixture over the chilled crust and refrigerate for at least 2 hours.
- In a saucepan, combine drained pineapple, reserved juice, cornstarch, and brown sugar. Cook over medium heat until thickened, then cool completely.
- Spread pineapple topping over the cheesecake and chill for another hour before serving.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American