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Simply Simple

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Make It

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  • Sit out cream cheese to soften. In a bowl mix cream cheese and sugar with your hands. Start with about 3/4 cup sugar and then add more to taste up to 1 cup sugar.
  • Put mixture into pie crust. Drain pineapple juice out of can and top the cheesecake with the crushed pineapple.
  • Cover with the plastic lid the pie crust comes with and refrigerate for about 6 hours. Serve and enjoy!


You can add whatever topping you would like, if you don’t like pineapple. Enjoy! * If you have time let it refrigerate overnight to get really firm, but it is just delicious and firm enough at 6 hours.

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