No Bake Pineapple Cheesecake (Printable Version)

Light and creamy pineapple cheesecake on a buttery graham cracker crust. No baking required—just chill and serve this refreshing summer treat.

# What You'll Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Filling

04 - 16 oz cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 1 1/2 cups crushed pineapple, drained, reserve juice
09 - 2 tbsp reserved pineapple juice
10 - Zest of 1 lemon

→ Topping

11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream and fresh mint leaves for garnish, optional

# Directions:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened.
02 - Press mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
03 - Beat softened cream cheese in a large bowl until smooth and creamy.
04 - Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice. Beat until well combined.
05 - Fold in the drained crushed pineapple until evenly distributed.
06 - Whip cold heavy cream in a separate bowl until stiff peaks form.
07 - Gently fold whipped cream into the cream cheese mixture until fully incorporated.
08 - Spread filling evenly over prepared crust. Smooth the top with an offset spatula.
09 - Cover with plastic wrap and refrigerate for at least 4 hours or until completely set.
10 - Top with additional crushed pineapple before serving. Garnish with whipped cream and mint leaves if desired.

# Expert Hints:

01 -
  • The filling is impossibly light and fluffy like eating a sweet tropical cloud
  • You get all the creamy cheesecake satisfaction without heating up your kitchen or waiting hours for it to bake and cool
  • The pineapple adds natural brightness that cuts through the richness so each slice feels refreshing not heavy
02 -
  • Properly draining the pineapple is non-negotiable. Even a little extra juice can prevent the cheesecake from setting correctly.
  • Room temperature cream cheese blends smoothly. Cold cream cheese leads to lumps that no amount of mixing can fix.
  • The chilling time is when the magic happens. Cutting into it before 4 hours will give you a beautiful but sad sloppy mess instead of clean slices.
03 -
  • Use the back of a spoon to press the crust into the pan—it creates a more even compact layer than your fingers can achieve.
  • After pressing the crust into the pan freeze it for 15 minutes before adding the filling. This extra step helps prevent the crust from crumbling when you slice.

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