No Bake Pineapple Cheesecake (Printer-friendly)

Light, creamy pineapple cheesecake on buttery graham crust. No oven required for 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
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

# How To Make It:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened.
02 - Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
03 - Beat the 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 - In a separate bowl, whip the cold heavy cream until stiff peaks form.
07 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
08 - Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
09 - Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set.
10 - Before serving, top with additional crushed pineapple and garnish with whipped cream and mint leaves, if desired.

# Expert Hints:

01 -
  • The tangy pineapple cuts through the rich cream cheese so it never feels too heavy
  • You can make it ahead and pull it out when guests arrive looking impressive
02 -
  • The filling needs the full chilling time to set properly or it will be too soft to slice cleanly
  • Every minute you spend draining the pineapple saves you from a runny cheesecake later
03 -
  • Room temperature cream cheese blends much smoother than cold straight from the fridge
  • A springform pan makes serving so much easier but a regular pie dish works in a pinch

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