No Bake Pineapple Cheesecake (Printable Version)

Light and creamy pineapple cheesecake with buttery crust—no oven needed

# What You'll Need:

→ 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
09 - 2 tablespoons reserved pineapple juice
10 - Zest of 1 lemon

→ Topping

11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream and fresh mint leaves for garnish

# How To Make It:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and the texture resembles wet sand.
02 - Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
03 - In a large bowl, beat the softened cream cheese until completely 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 incorporated and smooth.
05 - Gently fold in the drained crushed pineapple until evenly distributed throughout the mixture.
06 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Be careful not to over-whip.
07 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, until fully incorporated and no white streaks remain.
08 - Spread the cheesecake filling evenly over the prepared crust. Use an offset spatula to smooth the top surface.
09 - Cover tightly with plastic wrap and refrigerate for at least 4 hours, or until the filling is completely set and firm.
10 - Before serving, top with additional well-drained crushed pineapple. Garnish with freshly whipped cream and mint leaves if desired.

# Expert Advice:

01 -
  • You get all the luxury of cheesecake without heating up your kitchen for hours
  • The pineapple cuts through the richness so it never feels too heavy, even in summer
  • It actually tastes better after sitting overnight, making it perfect for make-ahead entertaining
02 -
  • The pineapple must be drained thoroughly or your cheesecake will be soft and weepy. I press it through a sieve and then pat it with paper towels.
  • Room temperature cream cheese is non-negotiable. Cold cream cheese creates lumps that never fully disappear, no matter how long you beat it.
03 -
  • Run a thin knife under hot water before slicing to get clean, professional-looking cuts without dragging the filling
  • If you cannot find crushed pineapple, chop pineapple rings into very small pieces by hand

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