When I first visited Hawaii, I was mesmerized by the sight of pineapples growing in the fields. It’s one thing to enjoy the sweet, tropical flavor of pineapple from a can or a fresh fruit stand, but seeing these golden fruits growing under the warm Hawaiian sun gave me a new appreciation for them. The vibrant, juicy pineapples from Hawaii have such a unique flavor—it’s no wonder they became a core part of this tropical no-bake cheesecake. This dessert is like a little slice of paradise, capturing the refreshing sweetness of crushed pineapple blended into a creamy, rich filling. The best part is that it’s no-bake, making it perfect for a summer gathering or any time you want to keep things simple but delicious. Every bite takes me back to those warm Hawaiian days, and I’m sure it’ll bring a little sunshine to your table too!
Did You Know?
Pineapples are not only delicious but also packed with essential nutrients. They are an excellent source of vitamin C, which supports the immune system and promotes healthy skin. Pineapples also contain bromelain, an enzyme that aids digestion by helping break down protein in the body. Additionally, they provide a good amount of manganese, which is important for bone health and metabolism. Whether fresh or canned, pineapples are a nutritious way to add sweetness to your diet without the need for added sugars.
Yield: 12 servings
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup Greek yogurt
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 can (20 oz) crushed pineapple, drained
For the Pineapple Topping:
1 can (20 oz) pineapple chunks, undrained
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
Instructions:
Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
Personal Tip: Press the crust mixture evenly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed measuring cup for an even layer.
Refrigerate while preparing the filling.
Personal Tip: Chilling the crust helps it firm up, ensuring a solid base for the cheesecake.
Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Personal Tip: Ensure the cream cheese is fully softened to avoid lumps in your cheesecake filling.
Add the Greek yogurt, powdered sugar, and vanilla extract, and beat until well combined.
Personal Tip: Greek yogurt adds a tangy note and extra protein, which makes the filling lighter.
In a separate bowl, whip the heavy whipping cream until stiff peaks form.
Personal Tip: For the best results, chill your bowl and whisk before whipping the cream.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Personal Tip: Folding gently helps maintain the airiness of the whipped cream, giving the cheesecake a light texture.
Stir in the drained crushed pineapple until evenly distributed.
Personal Tip: Be sure to drain the pineapple well to prevent the filling from becoming too watery.
Pour the filling over the chilled crust and spread evenly. Refrigerate for at least 4 hours, or until set.
Personal Tip: For best results, allow the cheesecake to chill overnight to fully set.
Prepare the Pineapple Topping: In a medium saucepan, combine the undrained pineapple chunks, granulated sugar, cornstarch, and lemon juice.
Personal Tip: Stir constantly while cooking to prevent clumps from forming as the mixture thickens.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5-7 minutes.
Personal Tip: Once thickened, remove from heat and let cool to room temperature before spreading over the cheesecake.
Assemble the Cheesecake: Once the cheesecake is set, carefully spread the cooled pineapple topping over the top of the cheesecake.
Personal Tip: Use a spatula to gently spread the topping evenly over the surface for a smooth finish.
Refrigerate for an additional 1-2 hours to allow the flavors to meld.
Personal Tip: The extra chilling time ensures that the pineapple topping sets perfectly on top of the cheesecake.
Serve: Carefully remove the cheesecake from the springform pan.
Personal Tip: Run a knife along the edges of the pan before releasing the springform to ensure a clean, smooth edge.
Slice and serve chilled. Enjoy the tropical flavors and creamy texture!
Nutritional Information (Per Serving):
Calories: 350, Fat: 20g, Saturated Fat: 12g, Carbohydrates: 38g, Fiber: 1g, Sugars: 30g, Protein: 6g
Kitchen Tips, Great Ideas, How to Save Money:
- Crust Variations: For a different flavor, try using crushed vanilla wafers or digestive biscuits for the crust. This can add a unique twist to the traditional graham cracker base.
- Greek Yogurt Benefits: Using Greek yogurt in the cheesecake filling not only adds creaminess but also increases the protein content. It can be a healthier alternative to using all cream cheese.
- Homemade Whipped Cream: For the best texture, ensure the heavy whipping cream is very cold before whipping. Using a chilled bowl and beaters can also help.
- Draining Pineapple: Ensure the crushed pineapple is well-drained for the filling to avoid a watery cheesecake. Pressing it gently with a paper towel can help remove excess moisture.
- Storing Leftovers: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices and thaw in the refrigerator before serving.
- Adjusting Sweetness: If you prefer a less sweet cheesecake, you can reduce the amount of powdered sugar in the filling to your taste.
- Eco-Friendly Practices: Use reusable silicone baking mats instead of parchment paper to reduce waste. Store leftovers in glass containers rather than plastic to keep food fresh longer and minimize environmental impact.
- Serving Ideas: Serve this cheesecake with a side of fresh berries or a drizzle of caramel sauce for added flavor and visual appeal.
- Portion Control: Cutting the cheesecake into smaller slices can help with portion control, making it easier to enjoy this rich dessert without overindulging.
- Presentation: For a professional look, garnish each slice with a dollop of whipped cream and a sprinkle of crushed pineapple or toasted coconut.
Let’s Learn About Canned Pineapple:
Canned pineapple is a convenient way to enjoy tropical flavors year-round, but not all canned pineapple is created equal. You’ll typically find it packed in three ways: in heavy syrup, in light syrup, or in juice. For a healthier option, choose canned pineapple packed in its own juice rather than syrup, as the syrup adds extra sugar that you might not want in your diet. There are also different cuts to consider—crushed, chunks, and rings. Crushed pineapple works best for incorporating into desserts like cheesecakes or cakes, while chunks and rings are better suited for toppings or grilling. Always check the label for added sugars or preservatives, and opt for brands that keep things simple. Canned pineapple retains most of the vitamins and minerals found in fresh pineapple, making it a great pantry staple for adding natural sweetness to recipes.