No Bake Pineapple Cheesecake (Print version)

Light and creamy pineapple-infused cheesecake with buttery graham crust, no baking needed

# What you'll need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar

→ Filling

04 - 16 oz cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups crushed pineapple, drained
09 - 2 tablespoons reserved pineapple juice
10 - Zest of 1 lemon

→ Topping

11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream for garnish, optional
13 - Fresh mint leaves for garnish, optional

# Method:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and all crumbs are coated.
02 - Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
03 - Beat softened cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain.
04 - Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice. Beat until thoroughly combined and smooth.
05 - Fold in the drained crushed pineapple gently to maintain airiness of the mixture.
06 - In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Do not overwhip.
07 - Gently fold whipped cream into cream cheese mixture using a spatula until fully incorporated and smooth.
08 - Spread cheesecake filling evenly over the prepared crust. Smooth top with an offset spatula.
09 - Cover with plastic wrap and refrigerate for at least 4 hours until fully set and firm.
10 - Top with additional crushed pineapple before serving. Add whipped cream and fresh mint leaves if desired.

# Expert advice:

01 -
  • The tropical brightness hits different when summer feels endless and heavy
  • You get all the luxury of cheesecake without heating up your entire kitchen
  • That graham cracker crust stays perfectly crisp beneath the cloud-like filling
02 -
  • Pineapple contains enzymes that can break down dairy proteins, but the two-tablespoon limit of juice keeps this effect minimal
  • Over-whipping your cream cheese mixture introduces air bubbles that collapse during chilling, leading to a denser final texture
  • Room temperature cream cheese is the difference between silky smooth and stubbornly lumpy—plan ahead
03 -
  • Run a thin knife under hot water and dry it before slicing for cleaner edges
  • Chill your mixing bowl before whipping cream for faster, more stable peaks
  • Line the bottom of your springform pan with parchment for easier release

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