If you’ve ever dreamed of an easy dessert that tastes like a tropical vacation, this No-Bake Pineapple Dream Cheesecake is exactly what you need. It’s creamy, cool, and bursting with the sweet tang of pineapple all without turning on the oven! Whether you’re hosting a summer gathering or just craving something light and indulgent, this cheesecake delivers the perfect blend of tropical flavor and creamy texture in every bite.
Servings: 12 slices
Prep Time: 30 minutes
Chill Time: 4 hours (no baking required!)
Step-by-Step Instructions
Step 1: Make the Crust
Crush about 12 graham crackers into fine crumbs (a food processor works best). In a medium bowl, mix the crumbs with light brown sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Use the back of a spoon or a flat measuring cup to compact it well, this keeps the crust from crumbling when sliced.
Step 2: Prepare the Creamy Filling Base
In a large bowl, beat softened cream cheese and sour cream together with an electric mixer until the mixture is smooth, creamy, and completely lump-free. Gradually add in powdered sugar and continue mixing until well combined.
Step 3: Add Pineapple Flavor
Stir in the drained crushed pineapple, a tablespoon of reserved pineapple juice, and vanilla extract. The pineapple adds a burst of freshness and texture, while the juice enhances the flavor without making the filling runny.
Step 4: Whip the Cream
In a separate chilled bowl, beat cold heavy whipping cream until stiff peaks form. Be careful not to overbeat it. This whipped cream gives the cheesecake its light, airy texture.
Step 5: Combine and Assemble
Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until blended. Pour the filling over the crust and smooth the top evenly.
Step 6: Chill and Set
Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the cheesecake to firm up perfectly.
Step 7: Slice and Serve
Once chilled, carefully release the cheesecake from the springform pan. Garnish with whipped cream, pineapple chunks, or toasted coconut for a picture-perfect finish. Slice and enjoy the tropical goodness!
Notes & Tips
- Smooth Texture Tip: Always bring your cream cheese to room temperature before mixing — cold cream cheese can make your filling lumpy.
- Perfect Whipped Cream: Make sure the heavy cream is very cold before whipping to achieve stiff peaks faster.
- Flavor Boost: Add a teaspoon of coconut extract or a sprinkle of shredded coconut into the filling for a subtle tropical twist.
- Make It Ahead: This cheesecake can be made up to 2 days in advance and stored in the fridge until ready to serve.
- Creative Crusts: Swap the graham crackers for vanilla wafers, digestive biscuits, or Oreo crumbs for a fun variation.
FAQ
1. Can I use fresh pineapple instead of canned?
Fresh pineapple isn’t recommended because it contains enzymes that can prevent the cheesecake from setting properly. Stick with canned crushed pineapple for best results.
2. How do I store leftovers?
Cover and refrigerate any leftover cheesecake. It will stay fresh for up to 4–5 days.
3. Can I freeze this no-bake cheesecake?
Yes! Freeze it (without garnishes) for up to 1 month. Thaw overnight in the refrigerator before serving.
4. My filling seems too soft. What did I do wrong?
It might not have chilled long enough, or the pineapple wasn’t fully drained. Next time, press the pineapple through a fine mesh strainer to remove excess liquid.
5. Can I make mini versions?
Absolutely! Divide the crust and filling into small jars or cupcake liners for adorable single-serve desserts perfect for parties or gifts.
In a mixing bowl, beat the softened cream cheese and sugar on high speed until smooth and creamy. Calories: Approximately 350 calories per slice
Protein: 5g
Carbs: 30g
Fat: 25g
Ingredients
Instructions
Gently fold in the thawed Cool Whip into the cream cheese mixture until well combined.
Add the drained crushed pineapple to the bowl and stir until evenly distributed.
Pour the pineapple cream cheese filling into the prepared graham cracker pie crust.
Cover the cheesecake and refrigerate for at least 4 hours, or until firm.
Before serving, garnish with whipped cream and cherries, if desired.Prepare the crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan that has been sprayed with nonstick cooking spray.
Make the filling: In a large bowl, beat the cream cheese and sour cream with an electric mixer until smooth and creamy. Gradually add the powdered sugar and beat until well combined.
Add pineapple: Stir in the drained crushed pineapple, pineapple juice, and vanilla extract.
Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
Assemble and chill: Pour the filling over the graham cracker crust. Smooth the top and cover the pan with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Serve: Carefully remove the cheesecake from the springform pan and slice. Enjoy!Nutrition