pineapple cheesecake recipe

This Creamy Pineapple Cheesecake is delicious and it is refreshing. It is easy to make, does not need to be baked and the family is going to love it.

Creamy Pineapple Cheesecake

Cream Cheese softened

C. Cool Whip thawed

Drained pineapple

½ C. Granulated sugar

graham cracker pie crust

Whipped cream and cherries

Place the cream cheese and sugar into a mixing bowl and beat on high until smooth and creamy.

Add the whipped topping to the cream cheese and fold in to combine.

Pour the crushed pineapple into the mixing bowl, and stir to combine well.

Add the filling to the prepared graham cracker crust, and place into the fridge or freezer to chill until set.

Garnish with whipped cream and cherries before serving if desired.

https://www.youtube.com/watch?v=asT7WaujwR4

This Creamy Pineapple Cheesecake is a dessert that takes the best of two worlds and combines them into one amazing dish. 

Full Recipe: https://bit.ly/3B1Aqni

Find out how to make this tasty pineapple cheesecake! A no bake dessert that will be sure to impress your guests &amp; perfect for any occasion!

Pineapple cheesecake

sleeves of Graham Crackers

Sugar

Stick of Butter - melted

Packages of Cream Cheese

Heavy Cream - Whipped

Tablespoon of Powdered Sugar

Vanilla

Powdered Sugar

Tablespoon of Goodman's Pineapple Flavoring

Yellow Food Coloring Gel

Cream Cheese

Tablespoons of Butter

Tablespoon of Heavy Cream

Pineapple Flavoring

bar of White Chocolate - Melted

Open the can of pineapple chunks, and drain off the juice. Let the chunks sit in a strainer to completely remove the juice.  (You'll sprinkle with powdered sugar before adding to cheesecake, this will help the chunks of pineapple to mix with the cheesecake batter).

Melt the white chocolate in the microwave in a small bowl, and add a few drops of yellow food coloring Gel, and stir well.  Spoon the white chocolate into the pineapple mold, and allow to set for about 15 minutes, then place the mold in the refrigerator to completely set the chocolate. Leave the mold in the refrigerator until time to decorate the cheesecake.

To make the pineapple

Place the Graham Crackers in the food processor with the sugar, and pulse into crumbs. Melt the butter in a medium size bowl, and pour Graham Cracker crumbs into the butter and stir well to coat.  Line the bottom of a 7 inch spring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.  Place the pan in the freezer.

To make the crust

In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form, and the cream is whipped. Remove the whipped cream to a separate bowl, and place the bowl in the refrigerator.

In the mixing bowl, place the cream cheese, and blend until smooth and fluffy. Add the vanilla, powdered sugar, and sugar, and mix until smooth. Add the pineapple flavoring, and yellow food coloring gel, and mix. Remove the whipped cream from the refrigerator, and add to the mixing bowl, and blend to mix.

Place the drained pineapple chunks in a bowl, and sprinkle with powdered sugar, and gently fold into the cheesecake batter.

Remove the pan from the freezer, and pour the cheesecake batter into the pan, and smooth out the top. Sprinkle additional cereal on top of the cheesecake, and place the pan back in the freezer, overnight for best results.

To make the cheesecake

In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.  Add the vanilla and heavy cream, and mix. Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the pineapple flavoring and mix. Remove half of the frosting to a bowl, and add a few drops of yellow food Coloring gel to the remaining frosting in the mixing bowl, until a light yellow color is achieved.

Place the yellow frosting on one side of a pastry bag, and the white frosting on the other side of the pastry bag with the large star tip. Pipe the frosting in the center of the cheesecake, using a swirling, motion, leaving a large dollop in the center of the cheesecake, and bring it up to a point. Place the white chocolate pineapple on top of the frosting.

Place the cheesecake back in the freezer until time to serve. When ready to serve, remove the spring-form from the pan, and slice the cheesecake into 2 inch pieces. Serve, and enjoy!

To make the frosting

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Top 2 pineapple cheesecake recipe recipes from across the web

The most viewed pineapple cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Creamy Pineapple Cheesecake

Pineapple cheesecake

The most viewed pineapple cheesecake recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine