Easy No-Bake Pineapple Cheesecake

Slice of pineapple cheesecake on a plate

The Spruce Eats

Prep: 15 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 15 mins
Servings: 8 servings
Yield: 1 cheesecake
Nutrition Facts (per serving)
401 Calories
28g Fat
38g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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!

“When you’re craving a quality dessert like a cheesecake, the biggest obstacle can be the logistics of actually putting the thing together. Without a large amount of work and the ease of simply letting it cool, this recipe basically makes itself.” — Noah Velush-Rogers

Easy no-bake pineapple cheesecake
A Note From Our Recipe Tester


  • 1/2 cup graham cracker crumbs

  • 2 teaspoons granulated sugar

  • 2 tablespoons melted unsalted 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.

    Ingredients for pineapple cheesecake gathered

    The Spruce Eats

  2. In a medium bowl, mix the graham cracker crumbs with the granulated sugar and melted butter.

    Graham crackers mixed with granulated sugar in a bowl

    The Spruce Eats

  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 pressed into a springform pan

    The Spruce Eats

  4. In a large bowl with an electric mixer, beat the cream cheese with the confectioners' sugar until fluffy.

    Cream beating in a bowl with electric mixer

    The Spruce Eats

  5. Add the crushed pineapple and blend well.

    Crushed pineapple and cream in a bowl with a spoon

    The Spruce Eats

  6. Fold the whipped topping into the pineapple mixture.

    Whipped cream topping and pineapple mixture folded together

    The Spruce Eats

  7. Spread the filling over the chilled crust and sprinkle with the reserved 2 tablespoons graham cracker crumbs. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving.

    Spread pineapple cheesecake filling over crust

    The Spruce Eats

  8. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving. Slice, serve, and enjoy!


  • 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.