No Bake Hawaiian Pineapple Cheesecake Cups
These creamy no-bake Hawaiian pineapple cheesecake cups combine a crunchy graham cracker crust with a rich pineapple cheesecake filling for an easy tropical dessert.
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Serving glasses
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup butter melted
- 1 tbsp granulated sugar
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup heavy cream
- 1/2 cup plain Greek yogurt
- 1/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 8 oz canned pineapple crushed or finely diced and drained
Garnish
- pineapple slices for garnish
- maraschino cherries for garnish
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet crumbs and holds together when pressed.
- In a large bowl, beat the softened cream cheese, heavy cream, and sugar with an electric mixer until smooth and creamy.
- Fold in the Greek yogurt, drained pineapple, and vanilla extract until fully combined.
- Divide the crust mixture evenly among four serving glasses and press firmly into the bottom of each glass.
- Spoon the cheesecake filling evenly over the crust layer and smooth the tops.
- Cover and refrigerate for 15 to 30 minutes until slightly set.
- Garnish with pineapple slices and maraschino cherries before serving.
Notes
Make sure the cream cheese is fully softened and the pineapple is thoroughly drained for the best texture. These cheesecake cups can be refrigerated for up to 3 days.