No Bake Pineapple Cheesecake (Printable)
Light, creamy pineapple cheesecake on buttery graham crust. No oven needed for this refreshing summer treat.
# What's Needed:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Filling
04 - 16 oz cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups crushed pineapple, drained (reserve juice)
09 - 2 tablespoons reserved pineapple juice
10 - Zest of 1 lemon
→ Topping
11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream for garnish (optional)
13 - Fresh mint leaves for garnish (optional)
# How to Make It:
01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and all ingredients are thoroughly incorporated.
02 - Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
03 - Beat the softened cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain.
04 - Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice to the cream cheese. Beat until well combined and smooth.
05 - Fold in the drained crushed pineapple gently until evenly distributed throughout the cream cheese mixture.
06 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form.
07 - Gently fold the whipped cream into the cream cheese and pineapple mixture until fully incorporated and smooth.
08 - Spread the cheesecake filling evenly over the prepared crust. Use a spatula to smooth the top surface.
09 - Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set and firm.
10 - Top with additional crushed pineapple before serving. Garnish with whipped cream and fresh mint leaves if desired.
# Tips for Success:
01 -
- No oven means your kitchen stays cool even on the hottest days
- The tropical pineapple cuts through the rich cream cheese perfectly
02 -
- Overbeating the filling can make it dense so fold gently
- Let the cheesecake chill completely before removing the springform ring
03 -
- Use the back of a measuring cup to press the crust down evenly
- Run a knife under hot water to get clean slices