Light Strawberry Pineapple No-Bake Cheesecake
Recipe GLPR42c5b563c57c23
A refreshing no-bake dessert featuring a graham cracker base topped with fresh strawberries, a fluffy vanilla pudding and cream cheese filling with crushed pineapple and strawberry yogurt, and a light whipped topping. This chilled treat is perfect for warm weather gatherings and can be made ahead of time.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
15 graham crackers
8 oz light cream cheese, softened
1 box (4 serving size) instant vanilla pudding mix
1 cup milk
1 1/2 cups canned pineapple, drained and crushed
8-10 fresh strawberries, thinly sliced
3/4 cup low-fat strawberry yogurt
2 cups light whipped topping, divided
Directions
Arrange the graham crackers in a single layer across the bottom of a 9x13 inch pan, breaking or trimming any edges as needed to fit snugly. Layer the sliced strawberries evenly over the graham crackers.
Using a stand mixer or hand mixer, beat the softened cream cheese on medium speed until it becomes smooth and fluffy, about 1-2 minutes.
Add the milk and vanilla pudding mix to the cream cheese and beat on medium speed until well combined and smooth, scraping down the sides of the bowl as needed, about 1-2 minutes.
Fold the drained crushed pineapple and strawberry yogurt into the pudding mixture using a spatula or wooden spoon until evenly combined.
Gently fold in 1 cup of the whipped topping until the mixture is light and uniform.
Spread the pudding filling evenly over the strawberry layer in the pan.
Top with the remaining 1 cup of whipped topping, spreading it smoothly to the edges.
Cover the pan loosely with plastic wrap and refrigerate for at least 6-8 hours, or until the graham crackers soften and become cake-like. The cheesecake can also be wrapped well and frozen for later enjoyment.
