No-Bake Pineapple Heaven Cheesecake

INGREDIENTS:

– 1 cup graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 1 (8 oz) package cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 (8 oz) container whipped topping, thawed
– 1 (20 oz) can crushed pineapple, drained
– 1/2 cup shredded coconut (optional)
– Fresh pineapple slices and mint leaves for garnish (optional)

DIRECTIONS:

1. Prepare the Crust:
– In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
– Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.
2. Make the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
– Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. Fold in the Whipped Topping:
– Gently fold the thawed whipped topping into the cream cheese mixture until fully incorporated.
4. Add Pineapple and Coconut:
– Carefully fold in the drained crushed pineapple and shredded coconut (if using) into the cheesecake filling until evenly distributed.
5. Assemble the Dessert:
– Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula.
– Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
6. Serve:
– Once set, remove the cheesecake from the springform pan.
– Garnish with fresh pineapple slices and mint leaves if desired before slicing and serving.