No-Bake cheesecake is perfect for those hot summer nights. Not only does this simplify the entire process of the dessert, but it makes it a lot quicker. This Pineapple Cheesecake Dessert is a great and fast dessert with a tangy and sweet flavor.
Pineapple Cheesecake
This Pineapple Cheesecake is so good! This recipe uses so few ingredients, you will not believe how it’s so delicious. It has a base of graham crackers and only uses butter, cream cheese, and pineapple for that amazing cheesecake batter. If you want other No-Bake recipes, then this No-Bake Raspberry Cheesecake or No-Bake Key Lime Cheesecake is another amazing recipe.
Ingredients
- Graham Crackers- This will be used for the crumb base.
- Butter- Use unsalted butter to control the amount of salt in the recipe.
- Cream Cheese- Use softened or at room temperature.
- Powdered Sugar- This sugar is best for homemade icing.
- Pineapple- You will need a can of crushed pineapple. (You will use about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)
- Cool Whip- This will be used for the cool whip layer.
How to Make Pineapple Cheesecake
Start off the recipe by setting the oven to 350 degrees.
Combine 2 1/2 cups of coffee crushed graham cracker crumbs and melted butter into a large mixing bowl and combine.
Press 2 cups of the mixture into the bottom of a 9 by 9-inch baking dish.
Put the baking dish into the oven and bake for 9 minutes.
Next, take the pan out of the oven and allow it to cool thoroughly.
Using a strainer, add in a can of the crushed pineapple and drain all of the juice.
Add the butter and cream cheese into a standing mixer and beat until smooth and creamy.
Next, add in the powdered sugar and combine until fully incorporated.
Then, add 3/4 of the crushed pineapple into the cream cheese mixture using a spatula to fold in.
Put some of the cream cheese mixtures onto the crust and spread out.
Then, add the last of the pineapple and cool whip into a large mixing bowl, and combine.
Next, spread out the pineapple mixture on top of the cream cheese mixture.
Sprinkle the rest of the graham cracker crust on top of the cool whip layer.
Then, use some plastic wrap to cover the recipe, and place it into the fridge to chill overnight.
Enjoy!
What kind of pineapple do I use?
For this recipe, you will be using canned pineapple. You can use fresh pineapple, but this just makes it easier. Either one will allow the cake to have the best flavoring.
Can Pineapple Cheesecake be Frozen?
Yes, this Pineapple cheesecake can be frozen. You will need to place the recipe in the correct container such as an airtight container. Keeping in the freezer will also help with the shelf life of the cheesecake.
More Cheesecake Recipes:
- Strawberry Banana Cheesecake Salad
- Cheesecake Brownies
- Java Chip Cheesecake Parfait
- Strawberry Cheesecake Pudding Shots
Pineapple Cheesecake Dessert
Ingredients
Crust:
- 2 1/2 C graham cracker crumbs
- 1/2 C unsalted butter melted
Cream Cheese mixture:
- 8 oz Cream cheese softened
- 1/2 C unsalted butter softened
- 2 C powdered sugar
- 20 oz can of crushed pineapple drained (You will using about 3/4 of the crushed pineapple and the other 1/4 in the cool whip)
Cool whip mixture
- 1 8 oz cool whip
- 1/4 C crushed pineapple
Instructions
- Preheat oven to 350 degrees
- In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined
- Using only 2 C of the mixture, press into a 9x9 baking dish
- Place into the oven and bake for 9 minutes
- Remove and allow to cool completely
- Then, place a can of crushed pineapple into a strainer and drain the juice completely
- Using a standing mixer, cream together the butter and cream cheese until smooth and creamy
- Mix in the powdered sugar until incorporated
- Fold in 3/4 of the crushed pineapple into the cream cheese mixture
- Spread cream cheese mixture onto the cooled crust
- Using a large mixing bowl, mix together the last of the pineapple and cool whip together
- Spread onto the top of the cream cheese mixture
- Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer
- Cover with plastic wrap and place into the fridge overnight
- Enjoy!
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64 comments on “Pineapple Cheesecake Dessert”
I’ve made it twice now. It’s a hit with my friends!
Love this recipe, very simple and fresh, I took the liberty of adding a little Rhum and coconut extract with a little coconut spread on top for a nice Pina Colada twist, it was divine. Thanks for sharing
I’ve made this numerous times and is always a hit! Easy and fast for a delicious dessert!
What can I use to replace graham crackers? My husband doesn’t like them
I wonder if vanilla wafers would work, or look for a shortbread crust recipe. I buy store made pie crust and use them instead since it’s only a 9×9 pan. Just a suggestion. Hope it helps.
Keebler Pecan Sandies work out well as a crust. Make it the same way as the graham cracker crust.
Ground pecan crust is great.
Oreo vanilla cookies
I make the filling and use it as a frosting on Angel food cake. It is so delicious!
I was wondering if I could substitute whipped cream for the Cool Whip, and how much cream I would need.
The recipe sounds delicious and I’m definitely going to make it but was wondering if I could double the recipe and use a 9 by 13 inch pan?
I used pecan butter cookies. It was awesome.
So happy to find this recipe….with instructions for baking the crust. So many boast no-bake but the toasty crumbs crust holds together better plus taste divine. This is this year’s Christmas feast dessert offering. With thanks
I made it and it was delicious so good I eat the whole thing myself it freezes great was great frozen or defrosted.
So good and so easy to make. Am making this for Thanksgiving. I am thinking I will make this often.
Absolutely delicious ! Easy and everyone loved it. Can any other fruit be used if the recipe? One friend wouldn’t try it because of pineapple allergies.
It’s awesome using lemon instant pudding. Every thing else is the same. Great using choc instant pudding too.
Is it one 8oz cool whip or 18oz cool whip? We don’t have cool whip where I am from so I don’t know how many oz a regular one is. Making a substitute using whipping cream.
Ellen, the recipe calls for one 8oz Cool Whip. Hope this helps.
I like the cheesecake pineapple flavor Naomi Morales thank you
I made this for my dinner/game night group and the loved it!!!
Can the remainder be frozen as on half was devoured. Thanks
This was so tasty! I have enjoyed many of the recipes posted and this one did not disappoint.
I just wanted to tell you that I made this yesterday and it was a Huge hit!! My husband said I was not allowed to invite the kids over for any it was made for him!!
I will be making this again! Thank you
Must try it looks delicious
Thanks for sharing! I saved this recipe for a summer party. I changed it a bit and made parfaits. Went for a summer piña colada vibe and added toasted coconut to the crust, layers and top. Added great texture and flavor. If you hadn’t shared your recipe, I’d never have tried to make fun parfaits!
Absolutely love this recipe for the Pineapple Cheesecake. I will be making this many times to come in the future. Pineapple is my most favorite fruit of choice so this could not have been more enjoyable to myself, my son, and my husband who is in a nursing home and could not wait for the next bite as he received a piece two days straight. He is not able to verbiage much as he has Parkinson and Dementia but when asked if he liked it, if he wanted me to make another and to whether to bring him more he had emphatic yeses’ to each question. Great recipe! Thanks again!
Love it now I got to try it thank you for sharing this
Thank you for sharing this my grandma use to make this
Hi Jill, I just discovered your blog on pintrest…after checking this page with the pineapple cheese cake I am gonna try a no-bake first timer!
What got me most though is the foundation of a lifetime you’ve set with your sons…
that’s what’s AWESOME!!!!
Thanks so much Michele…so glad you found us!