Mike's EZ Pineapple Cheesecake & Whipped Topping


  • 1Box (8 oz) Philadelphia Cream Cheese
  • 1 Can (8 oz)Condensed Milk
  • 1/3 CupLemon Juice [added last]
  • 1large Can Pineapple Rounds [reserve 1/8 cup of juice]
  • 1/2 tspVanilla Extract
  • 1Graham Cracker Pie Crust
  • Almond Slivers [optional]
  • 2 CupsHeavy Whipped Cream
  • 3-4 tablespoonsGranulated Sugar  


1_ Slightly warm your cream cheese in a bowl.
Chop 3 of your pineapple rounds and add 1/8 pineapple juice to bowl.
Add everything else to it except for lemon juice.

2_ Blend with electric mixer until blended.
Then, slowly add your lemon juice and blend as to not curdle your cheese.
I'll also add a couple drops of yellow food coloring to make the cake more vibrant.

3_ Add pineapple cheese mixture into your pie crust.

4_ Refrigerate cake until mixture has firmed up a bit. About 30 minutes.

5_ Drain your pineapple rounds on paper towels to dry.

6_ Decoratively add pineapple rounds to the top of your cake any way you choose.

7_ Place cake back in fridge covered for an hour.

8_ Always better than store bought! Here's how to make this easy whipped cream topping pictured:
Place a metal bowl and metal whisks in your freezer for 15 minutes.
Add 2 cups ice cold heavy cream and 3 tablespoons granulated sugar. You can add 4 total tablespoons for a sweeter topping if you prefer.
Whip with electric mixer on high until your whipped topping peaks and can stand up on its own. About 3 minutes. Don't over beat tho.
Gently coat your cheesecake with it.
That's it!