Ingredients
For the Crust:
2 cups graham cracker crumbs 
½ cup melted butter 
For the Cheesecake Filling:
2 cups cream cheese, softened 
1 cup powdered sugar 
2 cups heavy whipping cream 
1 can (20 oz) crushed pineapple, drained 
For the Topping:
1 can (20 oz) pineapple rings, drained
Fresh raspberries for garnish 
Whipped cream for topping 
Instructions
Step 1: Prepare the Crust
In a medium bowl, mix the graham cracker crumbs and melted butter until fully combined.
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
Place the crust in the fridge to chill while you make the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Step 3: Assemble the Layers
Spread half of the cream cheese mixture evenly over the chilled graham cracker crust.
Evenly distribute the drained crushed pineapple over the cream cheese layer.
Spread the remaining cream cheese mixture over the pineapple layer to cover it completely.
Step 4: Add Toppings
Arrange the pineapple rings on top of the cheesecake layer.
Garnish with fresh raspberries in the center of each pineapple ring.
Add dollops of whipped cream around the pineapple rings for an extra decorative touch.
Step 5: Chill and Serve
Refrigerate the dessert for at least 4 hours, or until fully set.
Serve chilled and enjoy the tropical flavors of this heavenly pineapple cheesecake!
Notes
Serving Suggestions: Serve with extra whipped cream or a sprinkle of shredded coconut for more tropical vibes.
Storage: Store in the fridge for up to 3 days.
Optional Variations: Swap raspberries with maraschino cherries for a classic pineapple upside-down cake look!
Enjoy this refreshing No-Bake Pineapple Heaven Cheesecake Dessert! 