If you’re craving a tropical treat that’s cool, creamy, and super easy to make, this No-Bake Pineapple Heaven Cheesecake Dessert is the answer! With its buttery graham cracker crust, luscious cream cheese filling, and refreshing pineapple flavor, this dessert is the perfect way to enjoy the bright, sunny flavors of summer without turning on your oven.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 cup crushed pineapple, drained
1/2 cup pineapple juice
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Fresh pineapple chunks for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form the crust. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Stir in the drained crushed pineapple, pineapple juice, and vanilla extract until well combined.
Pour the pineapple cheesecake filling over the prepared graham cracker crust and spread it evenly.
Refrigerate the dessert for at least 4 hours or overnight to allow it to set.
Before serving, garnish with shredded coconut and fresh pineapple chunks for a beautiful finish.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 0 minutes
Total Time: 4 hours (refrigeration time)
Servings: 8 servings
Variations
Add a twist of citrus: For a zesty flavor, add a bit of lime zest or lemon zest to the filling.
Make it gluten-free: Use gluten-free graham crackers or a gluten-free crust alternative.
Add some nuts: If you like a little crunch, consider sprinkling chopped macadamia nuts or almonds on top of the cheesecake.
Use different fruit: You could swap out the pineapple for mango, peach, or another tropical fruit for a different flavor profile.
Storage/Reheating
This No-Bake Pineapple Heaven Cheesecake Dessert keeps well in the fridge. Once made, cover it with plastic wrap or foil and refrigerate for up to 3-4 days. I don’t recommend freezing this dessert as the texture may change after thawing. Simply let it chill in the fridge until you’re ready to serve!
FAQs
Can I make this ahead of time?
Yes! This dessert actually needs time to set in the fridge, so it’s perfect to make the day before you plan to serve it. Just be sure to cover it well and let it chill for at least 4 hours or overnight.
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple for a more natural taste, but make sure to drain it well to avoid extra moisture in the filling.
Is there a way to make this recipe dairy-free?
Yes! You can use a dairy-free cream cheese alternative and coconut whipped cream instead of heavy cream to make this dessert dairy-free.
Can I substitute the graham cracker crust for another type of crust?
Absolutely! You could use a cookie crust, like Biscoff or even a gluten-free crust, depending on your preferences or dietary needs.
How can I make the cheesecake filling even creamier?
If you prefer a smoother, creamier texture, you could add an extra 1/2 cup of heavy cream, or use a bit of mascarpone cheese to enrich the flavor.
Conclusion
This No-Bake Pineapple Heaven Cheesecake Dessert is a refreshing, tropical treat that’s perfect for any occasion. With its smooth, creamy filling and the sweetness of pineapple, it’s a great dessert to enjoy during the warmer months or whenever I want something easy but impressive. Plus, it’s no-bake, which means less time in the kitchen and more time to relax. Give it a try and enjoy this simple, delicious dessert!
Recipe:
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No-Bake Pineapple Heaven Cheesecake Dessert
- Total Time: 4 hours (refrigeration time)
- Yield: 8 servings
- Diet: Vegetarian
Description
A tropical, creamy, no-bake cheesecake dessert with a buttery graham cracker crust, pineapple filling, and a hint of coconut.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream
1/2 cup crushed pineapple, drained
1/2 cup pineapple juice
1 teaspoon vanilla extract
1/4 cup shredded coconut (optional)
Fresh pineapple chunks for garnish
Instructions
- In a medium bowl, mix the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan or pie dish to form the crust. Refrigerate while you prepare the filling.
- In a large mixing bowl, beat the cream cheese with powdered sugar until smooth and creamy.
- In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Stir in the drained crushed pineapple, pineapple juice, and vanilla extract until well combined.
- Pour the pineapple cheesecake filling over the prepared graham cracker crust and spread it evenly.
- Refrigerate the dessert for at least 4 hours or overnight to allow it to set.
- Before serving, garnish with shredded coconut and fresh pineapple chunks for a beautiful finish.
Notes
Add lime or lemon zest for a citrus twist in the filling.
Use gluten-free graham crackers or crust for a gluten-free version.
For extra crunch, top with chopped macadamia nuts or almonds.
Try other tropical fruits like mango or peach for variation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 170mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
