Description
A vibrant, no-bake tropical treat with a buttery graham crust, tangy cream cheese, and fresh pineapple. Ready in 25 minutes.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1 (8 oz) package cream cheese, softened
1 (8 oz) can crushed pineapple, drained
1/4 cup fresh pineapple juice (plus extra for sweetening, if needed)
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
Instructions
Mix graham cracker crumbs and melted butter, press into a 9-inch springform pan.
Beat cream cheese until smooth, fold in drained pineapple and 1/4 cup pineapple juice.
Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.Fold into cream cheese mixture.
Pour over prepared crust, smooth the top, and refrigerate for 6 hours or overnight.
Serve chilled, garnished with toasted coconut or passionfruit glaze (optional).
Notes
Substitute graham cracker crumbs with gluten-free alternative if needed.
Freeze for up to 1 month (thaw before serving).
For tanginess, add 1-2 tbsp additional pineapple juice to filling.
Use canned pineapple drained to avoid excess moisture.
Scale recipe easily for large gatherings by doubling/adjusting ingredients.
Nutrition
- Serving Size: 1 slice (1/8th of recipe)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg