No Bake Pineapple Cheesecake
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 simple to prepare.
Servings: 8 to 10 slices
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
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!
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
Calories: 831kcal | Carbohydrates: 64g | Protein: 9g | Fat: 62g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 427mg | Potassium: 398mg | Fiber: 3g | Sugar: 49g | Vitamin A: 2313IU | Vitamin C: 14mg | Calcium: 173mg | Iron: 1mg
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