Pineapple Heaven Cheesecake brings together the perfect blend of tropical flavors and creamy cheesecake. This indulgent dessert starts with a graham cracker crust, followed by a smooth cream cheese filling that’s lightened with whipped heavy cream. The real star of the dish is the pineapple filling, which combines pineapple juice, sugar, and cornstarch, then thickens into a velvety sauce. A touch of gelatin ensures the perfect set, making each slice of cheesecake a delightful combination of creaminess and tropical sweetness. Topped with juicy pineapple chunks, this no-bake cheesecake is perfect for summer gatherings or as a refreshing dessert after a hearty meal.
Pineapple Heaven Cheesecake is a tropical twist on the classic cheesecake, bringing a refreshing combination of creamy texture and fruity sweetness. This no-bake cheesecake is made with a graham cracker crust and a light cream cheese filling, topped with juicy pineapple chunks, making it the perfect dessert for any occasion.
INGREDIENTS
- Graham Cracker Crumbs: 2 cups of graham cracker crumbs form the buttery base of this cheesecake, providing a crunchy contrast to the smooth filling.
- Unsalted Butter: 1/2 cup of melted butter binds the graham cracker crumbs together, creating a firm crust.
- Cream Cheese: 2 cups of softened cream cheese add a rich and tangy base to the cheesecake filling.
- Granulated Sugar: 1 cup of sugar sweetens the cream cheese mixture, balancing the tanginess of the cream cheese.
- Heavy Cream: 2 cups of heavy cream are whipped to create a light and fluffy texture in the cheesecake filling.
- Pineapple Chunks: 2 cups of fresh or canned pineapple chunks are used as a refreshing topping, adding a tropical flavor to every bite.
- Pineapple Juice: 1 cup of pineapple juice is used to make a thick, sweet sauce that is folded into the cheesecake filling.
- Powdered Sugar: 1/4 cup of powdered sugar is used to sweeten the pineapple sauce, complementing the natural sweetness of the fruit.
- Cornstarch: 2 tablespoons of cornstarch help thicken the pineapple sauce, ensuring the perfect texture for the cheesecake.
- Vanilla Extract: 1 teaspoon of vanilla extract adds warmth and enhances the flavor of the cream cheese mixture.
- Gelatin: 1 packet of gelatin is dissolved into the pineapple sauce to ensure the cheesecake sets properly.
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
- Step 2:
- Bake the crust for 8-10 minutes, or until it is lightly golden and firm. Remove from the oven and allow it to cool completely before adding the filling.
- Step 3:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring there are no lumps. Set aside.
- Step 4:
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy texture for the cheesecake filling.
- Step 5:
- In a saucepan, combine the pineapple juice, powdered sugar, and cornstarch. Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth sauce. Remove from heat and allow it to cool.
- Step 6:
- Dissolve the packet of gelatin in 1/4 cup of cold water, letting it bloom for a few minutes. Once bloomed, stir the gelatin into the cooled pineapple sauce until fully incorporated.
- Step 7:
- Fold the pineapple sauce into the cream cheese mixture, ensuring everything is well combined. Pour the filling over the cooled graham cracker crust, using a spatula to smooth the top.
- Step 8:
- Refrigerate the cheesecake for at least 4 hours or until fully set. Before serving, garnish the cheesecake with pineapple chunks on top for a fresh, tropical presentation.
Serving and Storage Tips
- Serve Pineapple Heaven Cheesecake chilled for the best texture and flavor. The creamy filling pairs perfectly with the fresh pineapple topping, creating a refreshing dessert.
- If you’re making the cheesecake ahead of time, store it in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to keep it fresh and prevent the cheesecake from absorbing other flavors in the fridge.
- For a more elegant presentation, top the cheesecake with a sprig of mint or a sprinkle of toasted coconut for added texture and flavor.
- This cheesecake can also be frozen. Wrap it tightly in plastic wrap and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Helpful Notes
- To ensure a smooth and creamy cheesecake, make sure the cream cheese is softened to room temperature before mixing. This helps prevent lumps in the filling.
- If you prefer a sweeter pineapple topping, you can add more powdered sugar to the pineapple sauce according to your taste.
- For a no-bake version, skip baking the graham cracker crust and simply press it into the pan. The crust will still hold together well after refrigeration.
Tips from well-known chefs
- Chef Ina Garten recommends using high-quality vanilla extract for the best flavor in your cheesecake filling. The subtle vanilla notes enhance the cream cheese and pineapple combination.
- Chef Gordon Ramsay advises letting the cheesecake chill overnight to allow the flavors to develop and the texture to set properly.
- Chef Nigella Lawson suggests adding a pinch of salt to the graham cracker crust to enhance the buttery flavor and balance the sweetness of the filling.