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!)
π©π³ Step-by-Step Instructions
1️⃣ Make the Crust
Mix graham crumbs, melted butter, and sugar.
Press firmly into a 9-inch springform pan. Chill 15 mins.
2️⃣ Whip the Filling
Beat cream cheese until smooth.
Add condensed milk, pineapple juice, vanilla, and lemon juice; mix well.
Fold in whipped topping and crushed pineapple gently.
3️⃣ Assemble & Chill
Pour filling over the crust.
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!
π‘ Pro Tips for the Best Cheesecake
πΈ Drain pineapple VERY well – Excess liquid can make the filling runny.
πΈ Use full-fat cream cheese – Low-fat versions don’t set as firmly.
πΈ Toast the coconut – Adds extra flavor and crunch.
πΈ Make mini cheesecakes – Use a muffin tin with liners!
π½️ Serving Suggestions
✨ Poolside dessert – Pair with a piΓ±a colada.
✨ Brunch star – Serve with tropical fruit salad.
✨ Holiday twist – Add a sprinkle of edible glitter for festive flair.
π€ 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).