No Bake Pineapple Cheesecake (Printable)

Light and creamy pineapple cheesecake with buttery graham crust. No oven needed for this refreshing summer treat.

# What You Need:

→ Crust

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

→ Filling

04 - 16 ounces cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups crushed pineapple, drained (reserve juice)
09 - 2 tablespoons 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)

# Steps:

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

# Expert Hints:

01 -
  • The combination of tangy pineapple and rich cream cheese creates this incredible balance that hits every single craving spot
  • You can make it entirely ahead of time and just pull it out when guests arrive looking like you spent hours
02 -
  • Drain your pineapple really really well or you will end up with a sad soupy mess instead of creamy perfection
  • Let the cream cheese soften completely at room temperature or you will have tiny lumps that no amount of mixing can fix
03 -
  • Use a springform pan for easy release but wrap the bottom in foil just in case of any leaks
  • The chilling time is non-negotiable so plan ahead and make this the night before you need it

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