Tropical Pineapple Cream Cheesecake

A velvety no-bake cheesecake with a buttery crust, luscious pineapple cream filling, and fresh fruit topping – light, refreshing, and perfect for summer!

Ingredients

For the Crust:

2 cups graham cracker crumbs

½ cup unsalted butter, melted

1 tbsp brown sugar (optional, for extra caramel flavor)

For the Filling:

24 oz (3 blocks) cream cheese, softened

1 cup granulated sugar

1 tsp vanilla extract

1 cup heavy cream, whipped to stiff peaks

1 cup crushed pineapple, thoroughly drained

1 tbsp lemon juice (to brighten flavors)

For Topping:

1 cup fresh pineapple chunks

¼ cup toasted coconut flakes (optional)

Mint leaves for garnish

(Serves 10-12)

Instructions

1. Prep the Crust

Mix graham crumbs, melted butter, and brown sugar (if using).

Press firmly into a 9-inch springform pan. Chill 15 minutes.

2. Make the Filling

Beat cream cheese and sugar until smooth. Add vanilla and lemon juice.

Fold in whipped cream gently, then drained pineapple.

3. Assemble & Chill

Pour filling over crust. Smooth the top.

Refrigerate at least 6 hours (overnight is best).

4. Serve

Top with fresh pineapple, coconut flakes, and mint.

Run a knife around the edge before releasing the springform.

Tips for Success

Drain pineapple well – use a cheesecloth or sieve to remove excess juice.

For a lighter texture, substitute ½ cup Greek yogurt for some cream cheese.

Toast coconut flakes in a dry pan over low heat for 2-3 minutes.

Prep Time: 20 mins | Chill Time: 6+ hrs | Total Time: 6 hrs 20 mins

Calories: ~380 per slice

Pair with a piña colada or iced tea!