Oi Gente!
This delightful no bake pineapple cheesecake tastes like summer in every bite. An easy dessert recipe, it features a buttery graham cracker crust, a light and fluffy cream cheese filling, and a syrupy (optionally boozy) pineapple topping. Perfect for potlucks and warm-weather gatherings. – Makes 8 servings.
Why I love this no bake pineapple cheesecake
It’s summer on a plate. This bright, fruity cheesecake is one of my favorite desserts to bring to outdoor parties—everyone notices how pretty it looks and how refreshing it tastes.
The best part is how simple it is: the recipe requires straightforward ingredients and a little planning so the cheesecake can set properly—ideally overnight. The result is a creamy, airy filling balanced by a crisp, buttery crust and sweet caramelized pineapple.
Bom Apetite!
How to Make No Bake Pineapple Cheesecake
Make the crust. Grease an 8-inch springform pan. Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Combine 1 1/4 cups honey graham cracker crumbs, 1 tablespoon granulated sugar, and 1/4 cup melted butter. Press the mixture firmly into the bottom of the pan and refrigerate about 45 minutes to set.
Prepare the filling. In a bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar and 1 teaspoon vanilla extract until light and fluffy. In a separate bowl, whip 1 cup heavy whipping cream until soft peaks form, then fold it gently into the cream cheese mixture until smooth, airy, and fully combined.
Set the filling. Pour the filling over the chilled crust and smooth the top with a spatula. Cover and chill in the freezer for about an hour, then transfer to the refrigerator to continue setting.
Make the topping. Peel, core, and slice one pineapple into roughly 1/2-inch rounds. In a skillet over medium heat, combine 1/2 cup granulated sugar and 1/2 cup rum (or water) and bring to a simmer. Add the pineapple slices and cook until the fruit is syrupy and glossy, about 5 minutes. Let the pineapple and syrup cool completely.
Assemble and chill. Reserve the syrup in a small jar. Arrange cooled pineapple slices on top of the set filling, return the cheesecake to the refrigerator, and chill for at least 4 hours, preferably overnight. When ready to serve, run a thin knife around the pan edge to release the springform and remove the rim.
To slice, use a serrated or sharp knife and cut through the pineapple slices gently. Serve with a drizzle of the chilled syrup and a few fresh mint leaves if desired.
Ingredients
- For the crust: 1 1/4 cups honey graham cracker crumbs, 1 tbsp granulated sugar, 1/4 cup melted butter.
- For the filling: 16 oz cream cheese (soft, room temperature), 3/4 cup granulated sugar, 1 tsp vanilla extract, 1 cup heavy whipping cream.
- For the topping: 1 pineapple (peeled, cored, sliced 1/2-inch), 1/2 cup granulated sugar, 1/2 cup rum or water.
Equipment
- 8-inch springform pan (or removable-bottom cheesecake pan)
- Hand mixer or stand mixer
- Food processor or rolling pin and zip-top bag for crushing crackers
Instructions (Summary)
- Grease pan and press crust mixture into bottom. Chill 45 minutes.
- Beat cream cheese, sugar, and vanilla until fluffy. Whip cream to soft peaks and fold into the cream cheese mixture. Spread over crust and chill until set.
- Simmer sugar and rum (or water) in a skillet, add pineapple slices, and cook until syrupy. Cool completely.
- Arrange cooled pineapple on the set cheesecake, reserve syrup, and refrigerate at least 4 hours or overnight. Release springform, slice with a serrated knife, and drizzle with syrup to serve.
Notes
- For best texture, allow the cheesecake plenty of time to chill so the filling firms up well before adding the topping.
- If you prefer a non-alcoholic version, use water instead of rum in the topping.
- Store leftovers covered in the refrigerator for up to 3 days.
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