Oi Gente!
This refreshing no bake pineapple cheesecake captures summer in every bite. It’s an easy dessert made with a buttery graham cracker crust, a light and airy cream cheese filling, and a syrupy pineapple topping that can be made with or without rum. Perfect for potlucks and warm-weather gatherings. – Makes 8 servings.
Why I love this no bake pineapple cheesecake
It’s like summer on a plate.
This no bake pineapple cheesecake is one of my favorite warm-weather desserts to bring to parties. It’s visually impressive, crowd-pleasing, and — best of all — simple to prepare. With just a bit of planning so it sets properly, you’ll have a creamy, tropical dessert ready to slice and serve.
I hope you enjoy this easy no bake pineapple cheesecake as much as I do. Bom apetite!
How to make no bake pineapple cheesecake
Make the crust. Grease an 8-inch springform pan. Crush graham crackers in a food processor or place them in a sealed bag and crush with a rolling pin until fine crumbs form. Combine about 1 1/4 cups graham cracker crumbs with 1 tablespoon sugar and 1/4 cup melted butter. Press the mixture firmly into the bottom of the prepared pan and refrigerate for about 45 minutes to set.
Prepare the filling. Beat 16 oz cream cheese (softened), 3/4 cup granulated sugar, and 1 teaspoon vanilla extract with a hand mixer until smooth and fluffy. In a separate bowl whip 1 cup heavy cream until soft peaks form, then fold the whipped cream into the cream cheese mixture gently until combined and airy. Pour the filling over the chilled crust, smooth the top, and refrigerate for a couple of hours until set.
Make the topping. Peel, core and slice one pineapple into 1/2-inch slices. 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 about 4–6 minutes, turning as needed, until the fruit is glossy and the liquid becomes syrupy. Remove from heat and let the pineapple cool completely in the syrup. Reserve the syrup in a small jar for serving.
Assemble and chill. Arrange the cooled pineapple slices on top of the set filling. Refrigerate for at least 4 hours, preferably overnight, so the flavors meld and the cheesecake is firm. To remove from the springform pan, gently run a thin knife around the inside edge to release the cake from the sides.
When ready to serve, use a serrated knife (wiping it between cuts helps) to slice through both the pineapple and the cheesecake layers. Drizzle chilled reserved syrup over slices and garnish with fresh mint if desired.
Ingredients
- For the crust: 1 1/4 cups graham cracker crumbs, 1 Tbsp granulated sugar, 1/4 cup melted butter
- For the filling: 16 oz cream cheese (softened), 3/4 cup granulated sugar, 1 tsp vanilla extract, 1 cup heavy whipping cream
- For the topping: 1 pineapple (peeled, cored, cut into 1/2-inch slices), 1/2 cup granulated sugar, 1/2 cup rum or water
Equipment
- 8-inch springform or removable-bottom cheesecake pan
- Hand mixer
- Food processor or rolling pin and zip-top bag (for crushing crackers)
Instructions (Quick overview)
- Grease an 8-inch springform pan and press the graham cracker crust into the bottom. Chill 45 minutes.
- Beat cream cheese, sugar and vanilla until light. Whip heavy cream to soft peaks and fold into the cream cheese mixture. Pour over crust and chill until set.
- Simmer sugar and rum (or water) in a skillet, add pineapple slices and cook until syrupy. Cool completely and reserve syrup.
- Arrange cooled pineapple over the cheesecake and refrigerate at least 4 hours or overnight. Release the springform, slice with a serrated knife, and serve with syrup and mint.
More tropical desserts to try
- Key lime cake
- Apple tart cake
- Simple strawberry tart
Bom Apetite!
No Bake Pineapple Cheesecake
Aline Shaw
Ingredients
For the Crust:
- 1 1/4 cups honey graham cracker crumbs (about one sleeve)
- 1 Tbsp granulated sugar
- 1/4 cup melted butter
For the Filling:
- 16 oz cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Topping:
- 1 pineapple, peeled and cored, cut into 1/2-inch slices
- 1/2 cup granulated sugar
- 1/2 cup rum or water
Equipment
- Hand mixer
- Cheesecake pan or springform pan
Instructions
For the Crust
- Grease an 8-inch springform pan. Crush graham crackers into fine crumbs and mix with sugar and melted butter. Press into the pan and refrigerate 45 minutes.
For the Filling
- Cream the softened cream cheese, sugar and vanilla with a hand mixer until smooth and fluffy.
- Whip heavy cream to soft peaks, fold into the cream cheese mixture, then spread over the chilled crust. Chill until set, about 2 hours.
For the Topping
- Simmer sugar and rum (or water) in a skillet, add pineapple slices, and cook until the fruit is syrupy, about 4–6 minutes.
- Cool the pineapple completely in the syrup and reserve the syrup separately.
- Arrange cooled pineapple over the set filling and refrigerate at least 4 hours or overnight.
- To serve, release the springform sides, slice with a serrated knife, and drizzle with the chilled syrup.
Let me know how it was!