No Bake Pineapple Cheesecake
Escape to a tropical paradise with this luscious No Bake Pineapple Cheesecake—a creamy, refreshing dessert that's as easy to make as it is to enjoy! Featuring a buttery graham cracker crust and a velvety cream cheese filling infused with tangy crushed pineapple, this no-bake treat is perfect for summer gatherings or anytime you crave a taste of the tropics. The addition of gelatin ensures a perfectly set cheesecake, while whipped cream and optional pineapple slices provide an elegant finish. With just 25 minutes of prep time and no oven required, this irresistibly light and fruity cheesecake is a show-stopping dessert that anyone can master.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter
- 16 oz Cream cheese
- 1 cups Powdered sugar
- 1 teaspoons Vanilla extract
- 1 cups Heavy whipping cream
- 20 oz Canned crushed pineapple (drained)
- 1 tablespoons Gelatin powder
- 2 tablespoons Water
- 4 slices Pineapple slices (optional for garnish)
- 0.5 cups Whipped cream (optional for garnish)
Instructions
Prepare the crust by combining the graham cracker crumbs and melted butter in a mixing bowl, stirring until well blended.
Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to smooth it out. Refrigerate for at least 15 minutes to set.
In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese, and continue to beat until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until evenly combined.
In a small microwave-safe bowl, combine the gelatin powder and water. Let it sit for 2 minutes to bloom, then microwave for about 15 seconds until fully dissolved.
Stir the dissolved gelatin into the cream cheese mixture.
Gently fold the drained, crushed pineapple into the mixture until evenly distributed.
Pour the cheesecake filling over the prepared crust, smoothing out the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
Once set, remove the cheesecake from the springform pan. Garnish with pineapple slices and whipped cream, if desired, before serving.
Slice and enjoy your tropical No Bake Pineapple Cheesecake!
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 35.0 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 198 mg | 4% | |
*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.
