This Pineapple Cheesecake Dessert is bursting with juicy pineapple and offers a refreshing twist on traditional cheesecake. Best of all, it’s a no-bake recipe that’s incredibly easy to prepare!
Ingredients
Before we get started, let’s gather the ingredients you’ll need:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 can (20 ounces) crushed pineapple, drained
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 cup cold milk
- 1 container (8 ounces) whipped topping, thawed
Directions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). - Make the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until well combined, then press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. - Bake the Crust:
Bake the crust for 10 minutes, then remove it from the oven and let it cool completely. - Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. - Spread the Cheesecake Mixture:
Pour the cream cheese mixture evenly over the cooled crust and bake for 20-25 minutes, or until the cheesecake layer is set. Allow it to cool completely. - Make the Pineapple Topping:
In a medium mixing bowl, combine the drained crushed pineapple with the instant vanilla pudding mix and cold milk. Stir until well mixed, then fold in the thawed whipped topping until smooth and creamy. - Assemble the Dessert:
Spread the pineapple topping evenly over the cooled cheesecake layer. Cover the dish and refrigerate for at least 4 hours, or overnight, to allow the dessert to set properly. - Serve:
Cut the Pineapple Cheesecake Dessert into squares and serve chilled. Enjoy the delightful combination of creamy cheesecake and sweet pineapple!
Enjoy!