No Bake Pineapple Cheesecake (Print)
Light and creamy pineapple-infused cheesecake with buttery graham cracker crust. No oven needed for this refreshing summer dessert.
# What You Need:
→ Crust
01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Filling
04 - 16 oz cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 1 1/2 cups crushed pineapple, drained, juice reserved
09 - 2 tbsp reserved pineapple juice
10 - Zest of 1 lemon
→ Topping
11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream and fresh mint leaves for garnish (optional)
# How to Make:
01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice. Beat until well combined.
03 - Fold the drained crushed pineapple into the cream cheese mixture until evenly distributed.
04 - In a separate bowl, whip cold heavy whipping cream until stiff peaks form.
05 - Gently fold the whipped cream into the cream cheese and pineapple mixture until fully incorporated and smooth.
06 - Spread the filling evenly over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours until fully set.
07 - Top with additional well-drained crushed pineapple before serving. Garnish with whipped cream and fresh mint leaves if desired.
# Expert Advice:
01 -
- No oven means your kitchen stays cool even when the weather doesnt cooperate
- The texture impossibly light while still feeling rich and indulgent
02 -
- Cold cream whips faster and holds its shape longer than room temperature cream
- Over-folding the whipped cream will deflate it and your cheesecake will lose its airy texture
03 -
- Drain pineapple in a fine-mesh sieve then press with paper towels for maximum liquid removal
- The springform pan makes serving elegant but careful transfer is still key as the crust remains fragile when cold