Description
A refreshing no-bake dessert featuring a creamy pineapple-cheesecake filling over a buttery graham-cracker crust. Perfect for warm days and easy to make.
Ingredients
- 8 oz softened cream cheese
- 8 oz whipped topping (like Cool Whip)
- 14–16 oz crushed pineapple, drained
- ¾ cup confectioner’s (powdered) sugar
- ½ cup pineapple chunks
- ½ cup shredded coconut, for topping
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup melted butter
Instructions
- Make the crust: Mix graham crumbs and sugar, stir in melted butter, then press evenly into an 8×8 or 9×9-inch pan.
- Prepare the filling: Beat cream cheese with powdered sugar until smooth. Fold in whipped topping, then gently mix in the drained crushed pineapple.
- Spread filling evenly over the crust.
- Top with pineapple chunks and sprinkle coconut over the top.
- Refrigerate for at least 4 hours, ideally overnight, so it can set firmly.
Notes
- Swap regular cream cheese and Cool Whip for lighter Neufchâtel and light whipped topping for a lower-calorie version.
- Consider substituting real whipped cream for Cool Whip and digestive biscuits or plain cookie crumbs for graham crackers.
- Add instant coconut pudding mix and pineapple yogurt for a piña colada twist.
- Store covered in the refrigerator for up to 4–5 days, and serve chilled.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 23g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
