Ingredients
Cheesecake Mixture
- 8 oz (226 g) full-fat cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz whipped topping, thawed
- 1 can (20 oz) crushed pineapple, thoroughly drained
- 1 can (21 oz) cherry pie filling
- 2 cups mini marshmallows
Crunch Layer
- 1 cup broken graham cracker pieces
Garnish
- Whipped cream rosettes
- Maraschino cherries
- Pineapple tidbits
- Graham cracker crumbs
- White chocolate curls
- Fresh mint leaves
Instructions
Step 1
Remove the cream cheese from the refrigerator 45–60 minutes before starting.
Step 2
Drain the crushed pineapple in a fine mesh sieve for at least 10 minutes, pressing gently with a spoon to remove excess juice.
Step 3
Beat the softened cream cheese for 2 minutes until smooth and creamy.
Step 4
Add powdered sugar and vanilla.
Beat another 2 minutes until silky.
Step 5
Using a rubber spatula, gently fold in the thawed whipped topping.
Do not overmix.
Step 6
Fold in the drained pineapple.
Step 7
Add half of the cherry pie filling.
Fold only 3–4 times to create visible cherry swirls.
Step 8
Fold in the mini marshmallows.
Step 9
Just before chilling, fold in the graham cracker pieces.
This keeps them slightly crisp.
Step 10
Transfer to a serving bowl.
Spread the remaining cherry pie filling over the top.
Decorate with:
- whipped cream rosettes
- pineapple chunks
- maraschino cherries
- graham cracker crumbs
- white chocolate curls
- fresh mint
Step 11
Cover tightly.
Refrigerate for at least 4 hours.
For the best flavor, chill overnight.
Serve cold.
Notes
✔ Use full-fat cream cheese for the creamiest texture.
✔ Thoroughly drain the pineapple to prevent a watery dessert.
✔ Fold the whipped topping gently to keep the mixture fluffy.
✔ Add graham crackers just before chilling so they soften slightly while keeping a pleasant bite.
✔ Overnight chilling produces the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian