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Pineapple Dessert

No-Bake Pineapple Cheesecake Dessert

A delectable three-layer no-bake Pineapple Cheesecake Dessert that is easy to make and sure to delight pineapple fans.
Course Dessert
Cuisine Canadian
Keyword cheesecake, pineapple, pineapple cheesecake dessert
Servings 9
My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

Base:

  • 2 cups graham cracker crumbs
  • 6 tbsp granulated sugar
  • 6 tbsp melted butter

Cheesecake Layer:

  • ½ cup butter, softened at room temperature
  • ½ lb (250g) cream cheese, cubed and softened at room temperature
  • 1 tsp pure vanilla extract
  • 12 oz/348g (apx. 3 cups) sifted icing sugar (aka confectioner’s sugar or powdered sugar)

Topping:

  • 1 cup cold whipping cream, whipped until stiff peaks form
  • 1½ tbsp sifted icing sugar
  • ¼ tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 1 – 14 oz/398ml can crushed pineapple, very well drained (apx. 1 cup pineapple after juice has been drained)

Instructions

Base:

  1. In medium-sized bowl, mix graham cracker crumbs and sugar together. Mix in the melted butter. Remove and reserve ¼ cup of mixture for sprinkling on top of dessert.
  2. Press remaining mixture into lightly greased 9” square pan. Refrigerate for 1 hour.

Cheesecake Layer:

  1. In bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until smooth and creamy. Add the creamed cheese, about one-third at a time, beating until smooth, creamy, and well incorporated with the butter, stopping to scrape sides and bottom of bowl, as necessary. Beat in the vanilla. Add the sifted icing sugar, about ½ cup at a time, starting each time with mixer on lowest speed and then increasing to medium-high speed to incorporate the icing sugar with the butter and cream cheese. When all of the icing sugar has been added, beat mixture one additional minute at medium-high speed.

  2. Spread mixture evenly over chilled base. Refrigerate for at least 2 hours.

Topping:

  1. About 45 minutes or so before preparing the topping, drain the pineapple well in a wire mesh sieve or colander. Use the back of a large spoon to press the pineapple to extract more juice. Roll pineapple in a clean cotton tea towel to blot out any remaining excess moisture. Leave pineapple in tea towel until called for in recipe (Note, if tea towel quickly becomes really wet, transfer pineapple to clean dry tea towel).
  2. Place the bowl and whisk attachment of stand mixer in refrigerator for approximately 15-20 minutes to chill.
  3. In small bowl, whisk the icing sugar and cream of tartar together.

  4. In cold bowl of stand mixer fitted with whisk attachment, beat the whipping cream starting at low speed and increasing to medium speed until soft peaks start to form. Add the icing sugar, cream of tartar, and vanilla and continue to beat the mixture just until stiff peaks barely form. Do not overbeat. Remove bowl from mixer stand and gently fold in the well-drained crushed pineapple. Spread topping over chilled cheesecake layer and sprinkle reserved ¼ cup of graham wafer mixture over top of dessert. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.

Recipe Notes

Yield: Apx. 9 generous servings

 

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