Pineapple Cheesecake Cool Whip Cups
Delightfully simple Pineapple Cheesecake Cool Whip Cups that combine cream cheese and crushed pineapple for a sweet treat perfect for any occasion.
Ingredients
Filling
- 225 g cream cheese, softened adds a smooth, rich texture
- 50 g sugar or sweetener of choice provides sweetness
- 1 tsp vanilla extract enhances overall flavor
- 120 ml crushed pineapple, drained adds moisture and fruity flavor
- 120 ml Cool Whip or whipped topping gives a light, airy consistency
Crust
- 120 g graham cracker crumbs offers a crunchy texture
- 45 g melted butter helps bind the crust together
Garnish
- extra as needed Cool Whip for topping
- 1 spoonful crushed pineapple for garnish
- to taste toasted coconut flakes optional, adds a chewy texture and flavor
Instructions
Preparation
- In a mixing bowl, combine the softened cream cheese and sugar or sweetener. Use a hand mixer or whisk until the mixture is smooth and there are no lumps.
- Add the vanilla extract to the cream cheese mixture. Blend it in gently, ensuring that it is evenly distributed.
- Fold in the drained crushed pineapple carefully to maintain lightness.
- In a separate bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated with the butter.
Assembly
- Spoon a layer of the graham cracker mixture into the bottom of each serving cup and press it down slightly.
- Add a generous spoonful of the cream cheese and pineapple filling and smooth it out gently.
- Optionally, add another layer of the graham cracker mixture over the filling.
- Repeat layering until you reach the top of your cups, finishing with a layer of the cream cheese filling.
- Top each cup with extra Cool Whip and a spoonful of crushed pineapple. Sprinkle with toasted coconut flakes if using.
Notes
Chill the cups before serving to firm up the layers. Store any leftovers in the refrigerator for up to three days.