Creamy Pineapple Dream Cloud Cheesecake
Ingredients:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (20 oz) can crushed pineapple, well drained
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 pre-made graham cracker crust (9-inch)
1/2 cup crushed pineapple (for garnish, optional)
2 tablespoons shredded coconut (optional topping)
Directions:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sweetened condensed milk and continue beating until well combined and velvety.
Fold in the well-drained crushed pineapple and the thawed whipped topping until fully incorporated.
Pour the mixture into the pre-made graham cracker crust and smooth the top evenly.
Refrigerate the cheesecake for at least 4 hours or until fully set. For best results, chill overnight.
Before serving, garnish with extra crushed pineapple and a sprinkle of shredded coconut if desired.
Slice and serve chilled for a refreshing, no-bake tropical treat.
Prep Time: 10 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 10 minutes
Kcal: 385 kcal | Servings: 8 servings