No-Bake Pineapple Cream Cheesecake

No-Bake Pineapple Cream Cheesecake

Introduction

Bright, tropical, and irresistibly creamy, this No-Bake Pineapple Cream Cheesecake is the perfect dessert to transport you straight to a sunny island paradise. It combines the tangy sweetness of pineapple with the velvety smoothness of cream cheese and whipped topping, all nestled on a buttery graham cracker crust. This cheesecake requires no oven, no fancy tools, and no stress — just a few simple ingredients and a bit of chill time. Ideal for summer gatherings, family dinners, or when you crave something light yet indulgent, this dessert delivers pure bliss in every bite.

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs

• ½ cup (115g) unsalted butter, melted

• ¼ cup (50g) granulated sugar

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened

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• 1 cup (240ml) heavy cream or whipped topping (like Cool Whip)

• 1 cup (240ml) crushed pineapple, well drained

• 1 (3.4 oz / 96g) box instant vanilla pudding mix

• ½ cup (100g) granulated sugar

• 1 teaspoon pure vanilla extract

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For the Topping (optional but beautiful):

• Fresh pineapple slices or chunks

• Whipped cream for decoration

• Crushed graham crackers or cookie crumbs for garnish

Preparation

1. Prepare the Crust

1. In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until evenly combined and the texture resembles wet sand.

2. Press the mixture firmly into the bottom of a 9-inch (23cm) springform pan or pie dish.

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3. Place the crust in the refrigerator for at least 30 minutes to set while preparing the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together using a hand mixer until smooth and creamy (about 2–3 minutes).

2. Add the vanilla extract and instant vanilla pudding mix, continuing to beat until incorporated.

3. Gradually fold in the heavy cream (or Cool Whip) until the mixture becomes fluffy and thick.

4. Gently stir in the crushed pineapple, ensuring it’s evenly distributed throughout the filling.

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3. Assemble the Cheesecake

1. Pour the creamy pineapple filling over the chilled crust.

2. Smooth the top with a spatula for an even finish.

3. Refrigerate the cheesecake for at least 4 hours, or overnight for best results, until it’s firm and sliceable.

4. Add the Finishing Touches

Before serving, decorate the cheesecake with whipped cream, fresh pineapple slices, and a sprinkle of graham cracker crumbs for a beautiful, tropical presentation.

Serving Suggestions

Serve chilled, and pair with a drizzle of honey, caramel sauce, or even a touch of coconut cream for a decadent twist. This dessert also pairs wonderfully with a light tropical drink like iced pineapple juice or a coconut mocktail.

Storage

Keep the cheesecake covered and refrigerated for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 1 month — thaw in the fridge before serving.

Conclusion

This No-Bake Pineapple Cream Cheesecake is the epitome of effortless elegance. With its luscious creamy texture, refreshing pineapple flavor, and buttery crust, it’s a dessert that looks impressive yet couldn’t be simpler to make. Every bite is a tropical escape — smooth, sweet, and bursting with sunshine. Whether you’re celebrating a special occasion or just want to brighten your day, this cheesecake brings a taste of paradise right to your table.