Egg Free No Bake Pineapple Cheese Cake
Indulge in the tropical decadence of this Egg-Free No-Bake Pineapple Cheesecake, a creamy and refreshing dessert that’s perfect for those sunny days or a special occasion. Featuring a buttery graham cracker crust, this easy cheesecake is layered with a luscious cream cheese and whipped cream filling, infused with the bright flavors of pineapple and a touch of sweetness. Thanks to the use of gelatin, it sets beautifully without the need for baking or eggs, staying light yet decadently creamy. Juicy pineapple chunks are folded into the filling for added bursts of fruity flavor in every bite. With just 25 minutes of prep and no oven required, this stress-free dessert is ideal for beginners and seasoned bakers alike. Serve it chilled and garnish with extra pineapple or whipped cream for a show-stopping finish!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 400 grams Cream cheese, softened
- 250 milliliters Whipping cream (heavy cream)
- 100 grams Powdered sugar
- 450 grams Canned pineapple chunks, drained
- 60 milliliters Pineapple juice (reserved from can or fresh)
- 10 grams Gelatin powder
- 50 milliliters Water
Instructions
Prepare the crust: Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin.
Transfer the crumbs to a bowl and mix with melted butter until evenly combined. The texture should resemble wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the base. Use the back of a spoon or a flat-bottomed glass to smooth it down tightly. Chill in the refrigerator for 10 minutes.
Sprinkle gelatin over 50 milliliters of cold water in a small bowl and let it bloom for 5 minutes. Then, gently heat the mixture in a microwave or on the stovetop until fully dissolved. Set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Add the dissolved gelatin and 60 milliliters of pineapple juice to the cream mixture. Fold until evenly combined.
Gently fold in the drained pineapple chunks, ensuring they are evenly distributed throughout the mixture.
Pour the cream mixture over the chilled graham cracker crust, smoothing the top with a spatula.
Cover the springform pan with plastic wrap or aluminum foil and refrigerate for at least 6 hours or overnight until set.
Once the cheesecake is completely set, carefully remove the springform pan and transfer the cheesecake to a serving plate.
Optionally, garnish with extra pineapple chunks or whipped cream before serving. Slice and enjoy!
Nutrition Facts
Calories |
4648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.2 g | 453% | |
| Saturated Fat | 199.9 g | 1000% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 2206 mg | 96% | |
| Total Carbohydrate | 339.8 g | 124% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 255.2 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 702 mg | 54% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1253 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
