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Pineapple Cheesecake
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5 from 8 votes

Pineapple Cheesecake Dessert

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 No-Bake Pineapple Cheesecake Dessert is a great and fast dessert with a tangy and sweet flavor.
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: pineapple cheesecake
Servings: 9 servings
Author: Jill

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!