Description
A quick, easy, and delicious no-bake cheesecake featuring tropical pineapple and tart raspberries.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsweetened coconut flakes
- ⅓ cup sugar
- ½ cup butter, melted
- 16 oz cream cheese, softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 can (20 oz) crushed pineapple, drained
- 1 ½ cups whipped cream
- 1 cup fresh raspberries for topping
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, coconut flakes, sugar, and melted butter. Mix until it’s evenly combined. Press this mixture into the bottom of a 9-inch springform pan.
- Make the filling: In a large bowl, beat the softened cream cheese until it’s creamy and smooth (about 2-3 minutes). Gradually add in the powdered sugar and vanilla extract while mixing.
- Add the pineapple: Once the cream cheese mixture is smooth, fold in the crushed pineapple gently with a spatula.
- Fold in the whipped cream: Carefully fold in the whipped cream until combined.
- Combine and chill: Pour the cheesecake filling over the crust, spreading it evenly. Sprinkle fresh raspberries on top. Cover and refrigerate for at least 4 hours, or overnight.
- Serve and enjoy: Remove the sides of the springform pan, slice into wedges, and serve.
Notes
You can substitute raspberries with any fruit you have on hand. For a coconut-free version, skip the coconut flakes.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: cheesecake, no-bake dessert, pineapple, raspberry, easy dessert