This easy no-bake pineapple cheesecake dessert is a real treat! It’s creamy, fruity, and has a delightful crunch from the crust made of crushed cookies. Perfect for warm days!
Honestly, who doesn’t love a dessert that requires zero baking? I always keep some in the fridge to impress friends or just enjoy on a lazy afternoon. 🍍🍰
Ingredients & Substitutions
Graham Cracker Crumbs: I love using graham crackers for the crust! If they aren’t available, digestive biscuits work great too. You could even try crushed vanilla wafers for a different flavor!
Unsalted Butter: This adds richness to the crust. If you’re looking for a dairy-free option, use coconut oil or vegan butter. Just make sure it’s melted for easy mixing.
Cream Cheese: Opt for full-fat cream cheese for the best creamy texture. Neufchâtel or a dairy-free cream cheese alternative can be used, but adjust other ingredients if you prefer a lighter result.
Heavy Whipping Cream: It provides fluffiness to the filling. For a lighter version, you can substitute it with whipped coconut cream or a dairy-free alternative if needed.
Canned Crushed Pineapple: Make sure to drain it well to avoid a watery cheesecake. Fresh pineapple is also a fantastic choice if you want a fresher taste!
How Do I Make Sure My Cheesecake Sets Perfectly?
Setting the cheesecake right is key to a great no-bake dessert. Here are some tips for success:
- Make sure to mix the cream cheese until it’s fully smooth with no lumps. This helps achieve a nice, creamy filling.
- When folding in the whipped cream, do it gently to keep the mixture airy. This will give the cheesecake its lightness.
- Time is important! Refrigerate the cheesecake for at least 4 hours but overnight is even better. This allows it to set firmly.
And remember, if you want, you can also garnish with whipped cream or toasted coconut for added flair. Enjoy your no-bake cheesecake adventure!
Easy No-Bake Pineapple Cheesecake Dessert
Ingredients You’ll Need:
For The Crust:
- 2 cups graham cracker crumbs (or digestive biscuit crumbs)
- 1/2 cup unsalted butter, melted
For The Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 1 can (20 oz) crushed pineapple, drained (reserve some syrup if desired)
For The Topping:
- Pineapple chunks for topping, fresh or canned
How Much Time Will You Need?
This delicious dessert takes about 20 minutes of preparation time, followed by at least 4 hours of chilling time (preferably overnight) to let it set perfectly. It’s a simple recipe that is worth the wait!
Step-by-Step Instructions:
1. Make the Crust:
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture looks like wet sand. This will help bind the crust together.
2. Form the Crust:
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Make sure it’s even! You can set it aside or pop it in the fridge while you work on the cheesecake filling.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is smooth and creamy. This part is so easy; just make sure there are no lumps!
4. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. This means that when you lift the whisk, the cream should hold its shape and not fall back into the bowl.
5. Combine Mixtures:
Gently fold the whipped cream into the cheesecake mixture until everything is thoroughly combined. Be careful not to deflate the whipped cream—this is what gives your cheesecake that light and fluffy texture!
6. Add Pineapple:
Now, fold in the drained crushed pineapple. Make sure it gets evenly distributed throughout the filling. This adds a lovely fruity flavor!
7. Assemble the Cheesecake:
Pour the cheesecake filling over the crust and smooth the top with a spatula for an even finish.
8. Refrigerate:
Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, but overnight is best to allow it to set completely.
9. Add Toppings:
Before serving, take the cheesecake out of the fridge and top it with fresh or canned pineapple chunks for a zesty touch!
10. Serve and Enjoy:
Slice the cheesecake, serve chilled, and enjoy your creamy, fruity no-bake pineapple cheesecake dessert!
FAQ for Easy No-Bake Pineapple Cheesecake Dessert
Can I Use Different Types of Crust for This Cheesecake?
Absolutely! While graham cracker crumbs are traditional, you can use digestive biscuit crumbs or vanilla wafer cookies for a different flavor. You could even make a nut-based crust using crushed almonds or pecans mixed with some melted butter!
How Long Can I Store Leftovers?
Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 5 days. Just remember to cover it well to keep it fresh and maintain that delicious flavor!
What Can I Substitute for Heavy Cream?
If you want a lighter option, you can substitute heavy cream with whipped coconut cream or a dairy-free whipping cream alternative. Just make sure to check the package for any specific instructions on whipping!
Can I Make This Cheesecake in Advance?
Yes! This cheesecake is perfect for making ahead of time. It can be made up to 2 days in advance. Just keep it covered in the fridge until you’re ready to serve, and add your pineapple topping just before serving for a fresh taste.
