Ingredients
Cheesecake Filling
- 1 prepared 9-inch graham cracker crust
- 8 oz (226 g) full-fat cream cheese, softened
- 8 oz (226 g) whipped topping (Cool Whip), thawed
- 1 can (20 oz / 567 g) crushed pineapple, thoroughly drained
Recommended
- 1 tsp vanilla extract
- 1 tsp fresh lemon zest
Optional Garnishes
- Whipped cream
- Pineapple chunks
- Toasted coconut flakes
- Maraschino cherries
- Fresh mint leaves
Instructions
Beat the softened cream cheese for about 2–3 minutes until completely smooth.
Mix in the vanilla extract and lemon zest.
Fold in the whipped topping until fully combined.
Gently fold in the well-drained crushed pineapple.
Important: Drain the pineapple using a fine mesh strainer for 10–15 minutes and gently press out excess juice with paper towels. Excess liquid prevents the cheesecake from setting.
2. Fill the CrustSpoon the filling into the prepared graham cracker crust.
Spread evenly using an offset spatula.
Tap the pie plate gently on the counter to remove air pockets.
3. ChillCover loosely with plastic wrap.
Refrigerate for at least 4 hours.
For best texture, chill overnight.
4. GarnishDecorate with whipped cream, toasted coconut, pineapple chunks, cherries, and fresh mint before serving.
Slice with a warm knife for clean slices.
Notes
✔ Drain pineapple extremely well.
✔ Always soften cream cheese.
✔ Chill overnight whenever possible.
✔ Fold gently after adding whipped topping.
✔ Do not freeze before the cheesecake has fully set.
✔ For cleaner slices, dip the knife into hot water and wipe dry between cuts.
✔ Homemade crust can be baked 8 minutes at 350°F for better stability.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian