Ingredients
Serves 8–10
The Simple Six
8 oz (225g) cream cheese, softened to room temperature (full-fat for best texture)
½ cup (100g) granulated sugar (adjust to taste—see notes!)
2 cups (1 8-oz tub) Cool Whip, thawed (or stabilized whipped cream—see substitutions)
30 oz (2 cans) crushed pineapple, well-drained (yes—two cans! See draining tip below)
1 (6 oz) prepared graham cracker pie crust (store-bought or homemade—your call!)
✅ Garnish (Joye’s Touch!)
Whipped cream (homemade or extra Cool Whip)
Maraschino cherries (classic!) or fresh raspberries
Toasted coconut flakes or chopped pecans (your signature crunch—highly recommended!)
🔹 Draining Tip: Pour pineapple into a fine-mesh strainer over a bowl. Press firmly with a spoon—then let it sit 10 minutes. Patience here prevents a soggy crust. Reserve 2–3 tbsp juice if you like a slightly softer set (optional!).
Step-by-Step Instructions
1. Cream the Base
→ In a large bowl, beat cream cheese and sugar with a hand mixer on medium-high for 1–2 minutes, until completely smooth, light, and fluffy—no lumps!
✅ Tip: Cold cream cheese = lumps. Let it sit 30 mins on the counter, or microwave 10 sec.
2. Fold in the Fluff
→ Gently fold in the thawed Cool Whip with a spatula—don’t beat! Keep it airy and cloud-like.
→ Mixture should be glossy, smooth, and hold soft peaks.
3. Add the Pineapple
→ Fold in the well-drained crushed pineapple until evenly distributed.
→ Taste: Adjust sweetness if needed (see notes below).
✅ Gently, gently—overmixing deflates the fluff.
4. Fill & Chill
→ Spoon filling into the graham cracker crust, smoothing the top with an offset spatula or back of a spoon.
→ Cover loosely with plastic wrap (press it onto the surface to prevent drying).
→ Refrigerate at least 4 hours—but overnight is ideal. Filling will firm beautifully, and flavors will meld into pure harmony.
5. Garnish & Serve
→ Just before serving:
• Pipe or dollop whipped cream around the edge
• Top with cherries, toasted coconut, or chopped pecans
• Dust with a pinch of cinnamon (optional—your Kentucky flair!)
✅ Serving tip: Dip knife in hot water, wipe dry, slice clean wedges.
You Must Know
🔸 Drain the pineapple thoroughly. This is the #1 secret to a firm, sliceable cheesecake—not a puddle.
🔸 Softened cream cheese is non-negotiable. Cold = lumpy; room temp = velvety.
🔸 Overnight chilling = best texture. 4 hours = set; 8+ hours = dreamily cohesive.
🔸 Freezer-friendly! Freeze up to 2 months—thaw in fridge overnight.
Pro Tips (From Your Kitchen to Mine)
🔹 Want it lighter? Use Neufchâtel (⅓-less-fat cream cheese) + light Cool Whip.
🔹 Love tartness? Swap 1 can crushed pineapple for crushed pineapple in juice (drain well!) + add 1 tsp lemon zest.
🔹 Make it a gift: Wrap the chilled pie in cellophane, tie with raffia, tag: “Sunshine Cheesecake—Joye’s Summer Secret.”
🔹 Say “Ready?” before serving. It’s not superstition—it’s ritual. And rituals make dessert sweeter.
Flavor Variations to Try
Tropical Dream
Add ½ cup toasted coconut + ¼ cup chopped macadamias to filling
Rich, nutty,
so
vacation-worthy
Bourbon-Butterscotch Swirl
Swirl 3 tbsp butterscotch sauce + 1 tsp bourbon into filling before chilling
Your love of bold depth—elevated!
Berry-Blush
Layer ½ cup raspberry or strawberry preserves on crust
before
filling
Sweet-tart contrast—stunning when sliced
Kentucky Citrus
Add 1 tbsp bourbon + 1 tsp orange zest to cream cheese base
Warm, complex, unforgettable
Storage Tips
Fridge: Up to 5 days, covered.
Freezer: Wrap whole pie (or slices) tightly in plastic + foil. Freeze up to 2 months. Thaw overnight in fridge.
Revive leftovers: A 10-second microwave zap on low softens the crust just enough—no soggy bottoms!
Frequently Asked Questions
Q: Can I use fresh pineapple?
A: Not recommended—it’s too watery and enzymatic (can break down the cream). Stick with canned for best texture.
Q: Why is my filling runny?
A: Likely under-drained pineapple or cream cheese wasn’t fully softened. Next time: drain longer + use room-temp cheese.
Q: Can I make it dairy-free?
A: Yes! Use dairy-free cream cheese (Kite Hill), coconut whipped topping (So Delicious), and GF graham crust.
Q: Can I use a different crust?
A: Absolutely! Try:
• Shortbread cookie crust
• Pecan-walnut crust (your faves—1½ cups nuts + ¼ cup sugar + 5 tbsp melted butter, pressed & baked 8 mins)
• Gluten-free graham or almond crust
Q: Is it gluten-free?
A: Yes—if using GF graham crust and verified GF ingredients.
Allergy Information
Contains: Dairy (cream cheese, Cool Whip), wheat (graham crust)
Gluten-free option: Yes—use GF crust
Nut-free: Yes (naturally)
⚠️ Always check labels for cross-contact.
Nutrition Facts (Per Serving — 8 servings)
| Calories | 320 |
| Fat | 16g |
| Saturated Fat | 9g |
| Carbs | 42g |
| Fiber | 1g |
| Sugar | 32g |
| Protein | 3g |
| Sodium | 280mg |
Values are estimates. Varies by brands and crust type.
Final Thought
This cheesecake doesn’t need a spotlight.
It sits humbly in its crust—golden, glistening, flecked with pineapple—until the first slice reveals its creamy heart.
Then comes the sigh. The quiet “mmmm.” The reaching for seconds.
It’s not just dessert.
It’s a moment of ease. A taste of summer. A gift of time, shared with love.
Just like the treats you make—the turtle candies, the Fluff, the fritters—
this is your kitchen’s gentle magic, Joye.
Simple ingredients. Thoughtful hands. A heart that says:
“Here—have some sweetness. You’re worth it.”
