Real Recipes From Real Home Cooks ®

tropical cheesecake

(6 ratings)
Blue Ribbon Recipe by
Jean Fisher
OFallon, IL

My mother's recipe. This is easy to make.

Blue Ribbon Recipe

Cool, creamy, and tart - the perfect blend for a refreshing summer pie. The sugary, buttery crust is divine. By not baking the crust, you really taste the great buttery flavor. We loved the little bits of pineapple in every bite. Add this recipe to your must-make summertime desserts.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 - 8
prep time 1 Hr
method No-Cook or Other

Ingredients For tropical cheesecake

  • 1
    sleeve graham crackers
  • 1/4 c
    butter, room temperature
  • 1/4 c
  • 8 oz
    cream cheese, room temperature
  • 1/2 c
    confectioners sugar
  • 2 1/2 c
    crushed pineapple, drained
  • 6 - 8 oz
    cool whip

How To Make tropical cheesecake

  • Graham cracker crumbs in a bowl.
    Crush graham crackers into crumbs.
  • Adding sugar and butter to the graham cracker crumbs.
    Put into pie plate. Add sugar and butter to graham cracker crumbs and combine.
  • Pressing crumbs into a crust.
    Make into a pie shell. Put pie plate in the refrigerator.
  • Cream cheese and confectioners sugar whipped in a bowl.
    Whip cream cheese and confectioners sugar in a bowl until light and fluffy.
  • Stirring in drained pineapple.
    Stir in drained pineapple.
  • Folding in Cool Whip.
    Fold Cool Whip into pineapple mixture.
  • Tropical cheesecake assembled in the pie crust.
    Spread over crust. Sprinkle reserved crumbs on top of pie.