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!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a Review!
We LOVE hearing from you! Submit your question or comment here.
Your email address will not be published.
60 comments on “Pineapple Cheesecake Dessert”
question. The recipe increases but not the pan size.
Hi Marcia. If you double the recipe it would be best to use 2 9×9’s as it will be too much for a 9×13.
It was easy to make. And it was delicious.
Has anyone made this with only refrigerating for a few hours? Do we think it will be okay still?
I made this twice now for the ladies at my ladies meeting they really enjoyed it !!! The first time I mixed cool whip into it and it was lighter and they liked it both ways !!
Have you ever made it without refrigerating overnight?
Fantastic flavor. I was skeptical at the sound of pineapple and cream cheese but this pie got tons of compliments at our church dinner. Seriously. I had made two of these cheesecakes and they were the first desserts gone.
I was attracted to this recipe because I don’t have a working oven at the moment and it said that it was a no bake recipe. I was very disappointed when the instructions said that the biscuit crumb base had to go into the oven. Is this a mistake in the recipe?
Hi Susan. You can skip baking the crumb base with good results, it just holds the crust together better.
I just added a couple more tablespoons of melted butter to the crumbs. After it refrigerates overnight, the butter hardens up really well to hold the crust together. More butter fixes every thing.
Have to go get the ingredients for this. I’ve had it before but never had a recipe, now I do. I’m going to try some cocoanut mixed in with the pineapple.
The easiest cheesecake recipe ever!!!! Thank you so much for sharing. This is now a family staple.
Thank you Desiree!
Would this work in small parfait cups without the crumb crust at all?? Just the two layers? I could garnish with a m. cherry too..
Hi Judy. That sounds like that would work fine with no other modifications. Let me know if you try it!
Can I substitute the cool whip for heavy whip cream?
Hi Angie. You can use homemade whipped cream instead of the cool whip. You use about 3-4 cups.
Delicious!!!
Love this can you make this in a springform pan
Hi Donna. I haven’t tried a springform with this recipe but it should work in a 9″.
I made this for my girlfriend’s family’s and they loved it so much so they ask for it all the time!
YUM delish I made it and shared with my daughter and niece. So light and tasty will never buy cheesecake again.
Absolutely delicious. The butter and cream cheese mix were so tasty that I’m going to try it as frosting. My company and family loved it.
Am I reading this right? I add butter to the cream cheese and mix? Maybe a typo?
Hi Josie. Yes, that is correct.
Pineapple Cheese cake shows to add coffee to the graham cracker crumbs at the beginning. I believe this is an error since the coffee is not shown on rest of recipe. Nobody noticed this yet???
Yes, typo…there is no “coffee”. Only crushed graham crackers.
Yes I also noticed this!!
This is a great recipe
Really good, but low on butter so used 8 Oz cream cheese not btter in filling…
It was yummy, brought back childhood memories