This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven.
The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck, or make it for a weekend dessert. It will be an instant hit!
You’ll need
30 vanilla wafers, finely crushed (about 1 cup)
3 Tbsp. butter or margarine, melted
½ tsp. ground cinnamon
1 env. KNOX Unflavored Gelatine
1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese softened
¾ cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Directions
Mix wafer crumbs, butter, and cinnamon; press onto bottom of 9-inch springform pan.
Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min.
Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally.
Beat cream cheese and sugar in large bowl with mixer until blended.
Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.
Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.
