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
Yield: 1 cheesecake
Nutrition Facts (per serving)
401 Calories
28g Fat
38g Carbs
3g Protein
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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 151mg 7%
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!


  • 1/2 cup graham cracker crumbs

  • 2 teaspoons granulated sugar

  • 2 tablespoons melted butter

  • 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
    The Spruce
  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


  • 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.