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If you’re looking for a no bake dessert with rich, sweet, and tropical flavors, you’re going to love this easy no bake pineapple cheesecake recipe. The sweet, buttery crust is filled with soft and creamy cheesecake filling and pineapple chunks, and it’s crowned with a tender, fruity pineapple topping. A great dessert pick for spring or summer, it’s equally perfect during the cooler months to bring a little sunshine to your taste buds. So, when the craving hits, enjoy a slice of paradise! This easy cheesecake recipe promises to be the star of any gathering.
This delicious no bake pineapple cheesecake is perfect for any occasion. It’s a tasty and tropical treat that you’re going to love, and it’s also really simple to prepare.
Also try strawberry tres leches cake, pineapple upside down cupcakes, pineapple upside down cheesecake, and pineapple scones.
Why You’ll Love It
Easy to make: You’re going to find this no bake cheesecake really straightforward to make.
No baking needed: You don’t even need to put the oven on for this cheesecake.
Pineapple is a nutritious fruit: It offers various vitamins and minerals, so you don’t have to feel guilty about enjoying a slice (or two!)
Rich, tropical flavors: If pineapple is one of your favorites, you’re going to love the rich flavors.
A crowd-pleasing choice: It’s ideal for pretty much any gathering or special occasion.
Pineapple Cheesecake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crackers: For the crust. I used store-brand honey graham crackers and chopped them with a food processor. These made about 2 cups of crumbs.
Light brown sugar: This helps keep the crust intact when combined with melted butter and adds a light caramel flavor.
Unsalted butter: Sticks the crumbs together in the crust and adds richness.
Cream cheese: Use it at room temperature (but, for safety reasons, never leave it at room temperature for more than 2 hours).
Sour cream: Adds creaminess to the cheesecake, and the tangy flavor contrasts well with the sweet pineapple.
Powdered sugar: Give the cheesecake a smoother texture than granulated sugar. Most powdered sugar contains a small amount of cornstarch and this helps thicken the filling.
Whipping cream: Cold heavy whipping cream whips up faster than room temperature cream.
Crushed canned pineapple: Make sure you save a tablespoon of the juice before draining the can.
How to Make No Bake Pineapple Cheesecake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the crust: Combine graham cracker crumbs and brown sugar, then rub in the butter using your fingers, and press the mixture into a greased baking pan.
Make the filling: Whip the cream in a large mixing bowl and beat the cream cheese, powdered sugar, pineapple juice, and vanilla in another bowl, and then add the sour cream. Combine the whipped cream which the pineapple mixture and then fold in a cup of the drained pineapple.
Assemble the cheesecake: Spoon the filling into the graham cracker crust, smooth it with a spatula, and top with the rest of the drained pineapple. Chill overnight and slice when you’re ready to serve this delicious dessert.
Substitutions and Variations
Unsalted butter: Salted butter may be used for the crust instead of unsalted butter.
Whipping cream: Cool Whip may be used instead of heavy whipping cream, but the result will be a sweeter cheesecake.
Graham crackers: Try vanilla wafers or Golden Oreos for the crust instead of graham crackers and brown sugar.
Sour cream: You can use plain Greek yogurt instead.
Serving Suggestions
Appetizers: Begin your meal with Cajun shrimp deviled eggs or jalapeno popper tacos.
Main dishes: Next up, serve chicken Marbella or a Rachel sandwich.
Desserts: A slice of this no bake cheesecake makes a wonderful dessert. If you love pineapple, consider pairing it with lime and pineapple agua fresca.
How to Store Pineapple Cheesecake
Store: Cover any uneaten cheesecake with plastic wrap and keep it in the refrigerator for up to 4 days.
Freeze: Wrap it in plastic wrap and then in foil and freeze for up to 2 months. I recommend freezing the cheesecake before adding the crushed pineapple on top.
Thaw: Defrost it overnight in the refrigerator before serving.
Top Tips
Smooth cream cheese: The cream cheese should be smooth and lump-free before adding in the sour cream.
Prevent the crust from collapsing: The crumbs need to be tightly packed into the springform pan to ensure the crust won’t fall apart when you slice it.
Chill the bowl and beaters: Chilling the bowl and beaters that you plan to use for making the whipped cream in the freezer for 30 minutes will help keep the cream cold and it will take less time to reach stiff peaks.
Drain the pineapple well: Make sure you get as much juice as possible out of the crushed pineapple before adding it to the cheesecake or putting it on top. The extra juice might give you a cheesecake that’s too soft. I used a sieve to drain the pineapple juice out of the crushed pineapple and pressed it down using the back of a wooden spoon. You might be surprised how much juice comes out!
Unbaked Pineapple Cheesecake FAQs
Sure, fresh pineapple works just as well. Just ensure you sieve off any excess liquid before using, otherwise your cheesecake might be watery.
I made mine in the food processor but you can put the cookies in a Ziploc bag and bash them with a rolling pin or the flat side of a meat mallet through the bag.
Best No Bake Pineapple Cheesecake Recipe
No Bake Pineapple Cheesecake
Equipment
- Offset Spatula Optional
Ingredients
For the Crust:
- 12 graham crackers, crushed into fine crumbs
- 3 Tablespoons light brown sugar
- ½ Cup unsalted butter, melted
- nonstick cooking spray, or melted butter to grease the pan
For the Filling:
- 24 Ounces cream cheese, at room temperature
- ½ Cup sour cream
- 1 Cup powdered sugar
- 2 Cans crushed pineapple, 20 Ounces each, drained
- 1 Tablespoon pineapple juice, reserved from the can
- 1 Teaspoon vanilla extract
- 1 ½ Cups heavy whipping cream, very cold
Instructions
Make the Crust:
- In a medium bowl, mix the graham cracker crumbs and brown sugar.
- Add the melted butter and use your fingers to make sure all of the crumbs are well coated and stick together when pressed.
- Grease a 9-inch springform pan.
- Press the crumbs firmly into the bottom and slightly up the sides of the greased pan using the back of a flat-bottom measuring cup.
Make the Filling:
- Whip the heavy whipping cream in a medium bowl using an electric mixer until stiff peaks form, about 5 minutes.
- In a separate large mixing bowl, beat the cream cheese, powdered sugar, pineapple juice, and vanilla extract with an electric mixer until smooth, 2 or 3 minutes.
- Add the sour cream and continue beating until well combined.
- Add the whipped cream to the cream cheese mixture and mix at low speed, maintaining as much air as possible in the cheesecake filling.
- Fold 1 cup of the drained pineapple into the cheesecake mixture.
Assemble the Cheesecake:
- Spoon the filling into the prepared crust, smoothing the top with an offset spatula if you have one.
- Top the cheesecake evenly with the remaining drained crushed pineapple.
- Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until firmly set.
- When ready to serve, run a warm knife around the edge of the springform pan before releasing the sides.
- Slice with a clean, warm knife, wiping the blade between cuts for the cleanest presentation.
Notes
Prevent the crust from collapsing: The crumbs need to be tightly packed into the springform pan to ensure the crust won’t fall apart when you slice it.
Chill the bowl and beaters: Chilling the bowl and beaters that you plan to use for making the whipped cream in the freezer for 30 minutes will help keep the cream cold and it will take less time to reach stiff peaks.
Drain the pineapple well: Make sure you get as much juice as possible out of the crushed pineapple before adding it to the cheesecake or putting it on top. The extra juice might give you a cheesecake that’s too soft. I used a sieve to drain the pineapple juice out of the crushed pineapple and pressed it down using the back of a wooden spoon. You might be surprised how much juice comes out!
Nutrition
This gorgeous no bake cheesecake is easy to make and so delicious. The filling is a sweet cream cheese mixture with pineapple pieces and the graham cracker crust pairs perfectly. This easy make-ahead dessert doesn’t need to be baked, just chilled overnight (or all day) so you’ll need to try and resist a slice until it’s set and, since this is such a mouthwatering treat, that might not be easy!
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
So creamy and refreshing! This cheesecake is perfect for any occasion.