This cheesecake is easy to prepare, requires no oven, and can be made ahead of time, which makes it ideal for busy days or entertaining guests. The crushed pineapple adds a bright fruity flavor, while the cream cheese and whipped topping create a smooth, fluffy texture. The buttery crumb base gives the perfect contrast to the creamy filling, and the extra biscuit topping adds a delicious finish.Healthy recipe blog
Ingredients
For the Crust
2 cups crushed graham crackers or digestive biscuits
1/2 cup unsalted butter, melted
For the Filling
450 g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 can crushed pineapple, well drained
2 cups whipped topping or whipped cream
For the Topping
1/2 cup extra biscuit crumbs
Directions
1. Prepare the crust
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In a medium bowl, combine the crushed graham crackers or digestive biscuits with the melted butter. Mix until the crumbs look like wet sand.Kitchen ingredient organizer
2. Press into the pan
Press the crumb mixture firmly into the bottom of a serving dish or springform pan to create an even base. Place it in the refrigerator for 15 to 20 minutes to chill and firm up.
3. Make the filling
In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
4. Add the pineapple
Fold in the well-drained crushed pineapple, making sure it is evenly distributed throughout the mixture.
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5. Fold in the whipped topping
Gently fold in the whipped topping or whipped cream until the filling becomes light, fluffy, and fully combined...
