No-Bake Pineapple Mousse Cheesecake
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup crushed pineapple (drained)
1/2 cup pineapple juice
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups whipped topping (Cool Whip), thawed
1 1/2 cups diced pineapple (fresh or canned, for topping)
Directions:
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch pie pan. Chill in the refrigerator while preparing the filling.
In a mixing bowl, beat cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whisk together pineapple juice and instant pudding mix until thickened (about 2 minutes).
Add the pudding to the cream cheese mixture and mix until well combined.
Gently fold in the whipped topping and crushed pineapple until fluffy and well blended.
Spoon the filling into the prepared crust and smooth the top.
Chill for at least 4 hours, or overnight for best results.
Before serving, top with diced pineapple and optional dollops of whipped topping.
Prep Time: 20 minutes | Chill Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 325 kcal | Servings: 8 slices
Tips:
Drain the crushed pineapple well to prevent a soggy filling.
Chill the cheesecake overnight for a firmer, mousse-like texture.
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