2 cups graham cracker crumbs

1/2 cup melted butter

2 cups cream cheese, softened

1 cup powdered sugar

2 cups heavy whipping cream

1 can (20 oz) crushed pineapple, drained

1 can (20 oz) pineapple rings, drained

Fresh raspberries for garnish

Whipped cream for topping

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Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press into the bottom of a 9×13-inch dish and refrigerate while you make the filling.
Make the cheesecake filling: Beat softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Assemble the dessert: Spread the cheesecake mixture over the crust. Top evenly with crushed pineapple, pressing it gently into the filling.
Garnish and chill: Arrange pineapple rings on top and garnish with fresh raspberries and whipped cream. Refrigerate for at least 4 hours, or until fully set.
Serve: Slice and serve chilled for a refreshing treat.

This dessert is best served chilled, so make sure to refrigerate for the full time.

For a twist, you can try adding other fruits such as strawberries, mango, or blueberries.

You can substitute whipped topping for the heavy cream for a lighter version, though it will slightly change the texture.

This dessert can be made ahead of time and stored in the fridge for up to 3-4 days.