🍍✨ Pineapple Heaven Cheesecake – A Tropical Dream Dessert! ✨☁️


 

  • 16 oz cream cheese, softened

  • 1 (14 oz) can sweetened condensed milk

  • 1 (8 oz) tub whipped topping (Cool Whip), thawed

  • ½ cup crushed pineapple, drained well

  • ¼ cup pineapple juice (from the can)

  • 1 tsp vanilla extract

  • 1 tbsp lemon juice (for balance)

For the Topping:

  • Fresh pineapple slices or chunks

  • Toasted coconut flakes

  • Maraschino cherries (optional, for color!)

👩‍🍳 Step-by-Step Instructions

1️⃣ Make the Crust

  1. Mix graham crumbs, melted butter, and sugar.

  2. Press firmly into a 9-inch springform pan. Chill 15 mins.

2️⃣ Whip the Filling

  1. Beat cream cheese until smooth.

  2. Add condensed milk, pineapple juice, vanilla, and lemon juice; mix well.

  3. Fold in whipped topping and crushed pineapple gently.

3️⃣ Assemble & Chill

  1. Pour filling over the crust.

  2. Refrigerate at least 4 hours (overnight for best texture).

4️⃣ Garnish & Serve!

  • Top with fresh pineapple, coconut, and cherries.

  • Slice and enjoy cold for maximum refreshment!

💡 Pro Tips for the Best Cheesecake

🔸 Drain pineapple VERY well – Excess liquid can make the filling runny.
🔸 Use full-fat cream cheese – Low-fat versions don’t set as firmly.
🔸 Toast the coconut – Adds extra flavor and crunch.
🔸 Make mini cheesecakes – Use a muffin tin with liners!

🍽️ Serving Suggestions

✨ Poolside dessert – Pair with a piña colada.
✨ Brunch star – Serve with tropical fruit salad.
✨ Holiday twist – Add a sprinkle of edible glitter for festive flair.

🤔 FAQ – Your Questions Answered!

Q: Can I use fresh pineapple?
A: Yes! Just chop finely and pat dry to remove excess juice.

Q: How long does it last?
A: 3-4 days in the fridge (cover tightly).

Q: Can I freeze this cheesecake?
A: Yes! Freeze up to 1 month (thaw in fridge before serving).

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