Description
No-Bake Pineapple Cheesecake
Ingredients:
Crust:
200g graham crackers or digestive biscuits (crushed)
100g unsalted butter (melted)
Filling:
400g cream cheese (room temperature)
200ml heavy cream (cold)
100g powdered sugar
1 tsp vanilla extract
1 cup canned pineapple chunks (drained)
Topping:
1 cup fresh or canned pineapple chunks (drained)
Instructions:
Prepare the Crust:
In a mixing bowl, combine the crushed graham crackers with melted butter until the mixture resembles wet sand.
Press the mixture into the base of a 9-inch springform pan. Chill in the refrigerator for 30 minutes.
Make the Filling:
In a large bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Stir in the pineapple chunks.
Assemble the Cheesecake:
Pour the filling over the chilled crust, smoothing the top with a spatula.
Arrange the pineapple chunks evenly on top as a garnish.
Chill:
Refrigerate the cheesecake for at least 4-6 hours, or overnight, to set.
Unmold, slice, and enjoy!
