No Bake Pineapple Cheesecake (Printable Version)
Light, creamy cheesecake infused with tangy pineapple atop a buttery graham cracker crust—no oven needed.
# What You 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
# How-To:
01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and texture resembles wet sand.
02 - Press mixture firmly into the bottom of a 9-inch springform pan. Chill in refrigerator while preparing filling.
03 - Beat softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes.
04 - Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice. Beat until well combined and smooth.
05 - Fold in drained crushed pineapple gently until evenly distributed throughout mixture.
06 - In a separate bowl, whip cold heavy cream until stiff peaks form, approximately 3-4 minutes.
07 - Gently fold whipped cream into cream cheese mixture using a rubber spatula until fully incorporated and no white streaks remain.
08 - Spread filling evenly over prepared crust. Smooth top with offset spatula for even surface.
09 - Cover with plastic wrap and refrigerate for at least 4 hours or overnight until completely set.
10 - Top with additional crushed pineapple before serving. Garnish with whipped cream and fresh mint leaves if desired.
# Expert Tips:
01 -
- You get that luxurious cheesecake experience without heating up your kitchen
- The tropical pineapple brightness cuts through all that richness perfectly
02 -
- Drain your pineapple longer than you think necessary, pressing out excess liquid
- The chilling time is nonnegotiable for proper texture
03 -
- Use the bottom of a measuring cup to press the crust down evenly
- Lining the springform pan bottom with parchment makes releasing easier