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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.
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I’ve made this numerous times and is always a hit! Easy and fast for a delicious dessert!
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
- Chocolate Cheesecake Bars
- Strawberry Cheesecake Pudding Shots
Add as Google Trusted SourcePineapple 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you use a graham cracker pie crust instead of making the trust?
Hi Sherry. Yes, The graham cracker crust will be a good substitute.
Could this possibly be Doubled for a 9 by 13 pan?
Hi Brenda. If you double the recipe it would be best to use 2 9×9’s as it will possibly be too much for a 9×13.
No bake cheesecake
Step 1 – preheat your oven.
What? I’m still making it. That just made me laugh.
Easy to make and very tasty
Thank Sherry!
Love your recipes can’t wait to try them they look delicious thank you
Wait. I’m confused. “Coffee crushed graham cracker crumbs?!” You lost me.
Hi Rebecca. That was a typo in the body of the post. Should read “crushed graham cracker crumbs” as in the recipe card.
I was confused too but if you scroll down farther you’ll see the correct directions!!
I made this for myself just try it. Then I had to make two more to share. This is one of the best desserts that I have come across. Easy to make. Easy to travel. Easy to share.
Thank you Mary!
I made it with pineapple the first time, then made one with powder cocoa and cherry so good ty for the recipe
Thanks Vonda!
This is very pretty and if I didn’t know
it had so much butter it would taste better. It’s not bad the way it is but if I make it again intend to leave out the butter in the filling. I will use two cream cheese blocks instead. Thank you for sharing. I had been looking for a recipe
that was similar to a boxed cheese cake mix my mom made when I was growing up. It was similar.
I was wondering if you could use the already made cheesecake cream cheese?
Hi Amber. I wouldn’t recommend the already made for this recipe. I think it would be fine in many no bake desserts, but I don’t think you would get good results using it in this recipe. If you try it though let us know!
This says it’s a no bake recipe but the first words of the directions are to preheat the oven! What the heck! I love pineapple and cheesecake and my oven is not going on when it’s 100 degrees outside! Wanted to take this to a family gathering but will have to find something else now. So disappointed!!
Just buy a ready made crust from the grocery store. Viola!! No baking
You could always make the filling portion skip the crust and use it as a dip for fruit or vanilla wafers, and grab crackers.