No Bake Diabetic Pineapple Cheesecake
Indulge in a guilt-free tropical treat with this No Bake Diabetic Pineapple Cheesecake, a creamy and refreshing dessert that's as easy to make as it is delicious. Perfect for those managing their sugar intake, this recipe uses a sugar-free graham cracker crust and a luscious filling made with low-fat cream cheese, sugar-free powdered sweetener, and a burst of natural sweetness from crushed pineapple. The light, airy texture is achieved with sugar-free whipped topping, creating a decadent yet health-conscious dessert that requires no baking—all it takes is 20 minutes of prep! Ideal for summer gatherings or weeknight treats, this no-bake cheesecake is a crowd-pleaser that can be made ahead and enjoyed chilled. Whether you're looking for diabetic-friendly desserts or a quick, tropical-inspired cheesecake, this recipe has you covered.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs (sugar-free, if available)
- 5 tablespoons Unsalted butter, melted
- 16 ounces Low-fat cream cheese, softened
- 0.5 cup Sugar-free powdered sweetener
- 1 teaspoon Vanilla extract
- 8 ounces Sugar-free whipped topping, thawed
- 1 cup Crushed pineapple in juice (no sugar added; well-drained)
Instructions
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan or pie dish to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar-free powdered sweetener using an electric mixer until smooth and creamy.
Add the vanilla extract and beat again to combine evenly.
Using a spatula, gently fold in the sugar-free whipped topping until fully incorporated.
Fold in the well-drained crushed pineapple, ensuring it’s evenly distributed throughout the mixture.
Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
Before serving, run a knife around the edges to loosen the cheesecake from the springform pan (if using). Cut into 8 slices and serve chilled.
Nutrition Facts
Calories |
2609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.7 g | 214% | |
| Saturated Fat | 103.4 g | 517% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 3749 mg | 163% | |
| Total Carbohydrate | 225.7 g | 82% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 43.7 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1236 mg | 26% | |
*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.
