Delicious Crockpot Cheeseburgers

Instructions

Prepare the Pineapple: Thoroughly drain the crushed pineapple, removing as much liquid as possible.
Make the Creamy Base: In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Stir in vanilla extract.
Whip the Cream: In a separate bowl, whip heavy cream until stiff peaks form.
Combine: Gently fold whipped cream into the cream cheese mixture. Then, fold in the drained pineapple and shredded coconut.
Chill: Transfer the mixture to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours.
Garnish & Serve: Garnish with toasted coconut flakes and fresh pineapple slices (optional). Serve chilled!

Draining Pineapple: Proper draining prevents a runny dessert.
Toasted Coconut: Toasting adds crunch and enhances flavor. Spread flakes on a baking sheet and bake at 350°F (175°C) for 5-7 minutes.
Cream Cheese: Soften cream cheese to room temperature to avoid lumps.

Layer the cheeseburger mixture with crushed graham crackers or vanilla wafers in glasses. Top with toasted coconut flakes.

Add diced mango or papaya for extra tropical flavor and vibrant color.

Spread the mixture into a graham cracker crust. Chill until firm and slice to serve.

Use unsweetened coconut and a keto-friendly sweetener (erythritol or monk fruit). Reduce pineapple or use low-sugar berries.

Replace granulated sugar with stevia or monk fruit. Use canned pineapple packed in its own juice.

Can I make it ahead? Yes, up to 24 hours in advance. Refrigerate.
How to store leftovers? Refrigerate in an airtight container for up to 3 days.
Can I freeze it? Freezing is not recommended.
What to serve with it? Fresh berries, graham crackers, or a honey drizzle.

These Crockpot Cheeseburgers are a unique and delicious dessert, perfect for any occasion! Enjoy!