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Pumpkin Cheesecake Bliss

Pumpkin Cheesecake Bliss

Creamy no-bake Pineapple Cheesecake Bliss. Easy tropical dessert with a buttery crust, ready in minutes. Your taste of paradise!
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Prep Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 25 minutes
Servings: 8 people
Calories: 295
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups crushed cornstarch biscuits (like Maria cookies or graham cracker crumbs)
  • 1/2 cup melted butter
  • 2 cups cream cheese softened
  • 1 cup refined sugar
  • 1 teaspoon vanilla extract
  • 2 cups crushed pineapple very well drained
  • 1 cup fresh cream (heavy whipping cream)
  • 1/4 cup confectioners sugar (icing sugar)

Equipment

  • Large mixing bowls
  • Electric hand mixer or stand mixer
  • Spatula
  • 9-inch springform pan
  • Measuring cups and spoons

Method
 

  1. Crush the biscuits into fine crumbs and mix with melted butter until it resembles wet sand.
  2. Press the mixture firmly into the bottom of a springform pan and refrigerate to set.
  3. Beat softened cream cheese with caster sugar until smooth, then mix in vanilla extract.
  4. Drain crushed pineapple thoroughly and gently fold it into the cream cheese mixture.
  5. In a separate bowl, beat fresh cream with confectioners' sugar until stiff peaks form.
  6. Fold the whipped cream into the pineapple-cheese mixture in two additions until smooth.
  7. Pour the filling over the crust, smooth the top, and cover with plastic wrap.
  8. Refrigerate for at least 4 hours, preferably overnight, to set.

Nutrition

Calories: 295kcalCarbohydrates: 35gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 65mgSodium: 250mgPotassium: 105mgSugar: 17gVitamin A: 600IUVitamin C: 1.5mgCalcium: 80mgIron: 0.5mg

Notes

For a different flavor, add a tablespoon of lemon or lime zest to the filling. If you prefer a lighter version, use reduced-fat cream cheese and light whipped topping. Make sure to drain the pineapple thoroughly to prevent a runny cheesecake. This cheesecake can be made in advance and will last up to 4-5 days in the fridge; it can also be frozen for up to 2 months. For best flavor, chill the cheesecake overnight before serving.
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