Easy No-Bake Pineapple Cheesecake

Easy pineapple cheesecake recipe

The Spruce

Prep: 12 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 12 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
401 Calories
28g Fat
38g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 401
% Daily Value*
Total Fat 28g 35%
Saturated Fat 20g 100%
Cholesterol 36mg 12%
Sodium 129mg 6%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Total Sugars 33g
Protein 3g
Vitamin C 7mg 34%
Calcium 46mg 4%
Iron 1mg 3%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven. 

The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!

Ingredients

  • 1/2 cup graham cracker crumbs

  • 2 teaspoons granulated sugar

  • 2 tablespoons unsalted butter, melted

  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup confectioners' sugar, sifted

  • 1 (20-ounce) can crushed pineapple, well-drained

  • 16 ounces whipped topping

Steps to Make It

  1. Gather the ingredients.

    Pineapple cheesecake ingredients
    The Spruce
  2. In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.

    Mix graham crackers with granulated sugar
    The Spruce
  3. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

    Graham crackers crumbs in bowl
    The Spruce
  4. In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.

    Beat cream in bowl with electric mixer
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  5. Add the crushed pineapple and blend well.

    Add crushed pineapple
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  6. Fold the whipped topping into the pineapple mixture.

    Fold the topping into pineapple mixture
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  7. Spread the filling over the chilled crust and sprinkle with the reserved graham cracker crumbs.

    Spread filling over crust
    The Spruce
  8. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.

  9. Slice, serve, and enjoy!

    Pineapple cheesecake slice on plate
    The Spruce

Tips

  • If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.
  • Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
  • Double the crust ingredients for a thicker bottom crust.
  • Make sure the canned pineapple is well-drained or your filling will be thinner.
  • You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.
  • If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.