Pineapple Cheesecake

We love a good cheesecake. And with no cooking whatsoever, this pineapple cheesecake recipe fits the bill for being a no-bake dessert, making it a perfect recipe for kids, beginners and anyone looking to beat the heat. And unlike when you bake a cheesecake, you’re less likely to experience cracking.

Like many of our other no-bake cheesecake recipes, the filling for this pineapple cheesecake is made from a combination of cream cheese, sugar and frozen whipped topping (aka Cool Whip). Fold in a can of crushed pineapple and arrange some ladyfingers to make a simple crust.

Pineapple Cheesecake Ingredients

• Cream cheese: This pineapple cheesecake dessert is made with two packages of softened cream cheese. Skip the reduced-fat blocks and the whipped cream cheese and use full-fat cream cheese, otherwise the filling will not set properly.
• Sugar: Use just enough sugar to add some sweetness without overpowering the cream cheese’s tang or the pineapple’s tropical flavor.
• Crushed pineapple: Drain the canned pineapple well before adding it to the cream cheese mixture. Too much liquid and your filling may become too thin to set.
• Frozen whipped topping: Cool Whip (or a similar whipped topping) makes the filling light and fluffy.
• Ladyfingers: Ladyfingers make a great no-bake crust for cheesecake recipes like this one. Look for them in the cookie aisle or near other specialty Italian ingredients.
• Strawberries: These early summer fruits make the perfect fresh garnish! The color of the red berries pops against the pale yellow filling, and their sweetness complements the pineapple and cream cheese.

Directions

Step 1: Make the filling

In a large bowl, beat the cream cheese and sugar until they’re smooth. Stir in the pineapple, then fold in the whipped topping.

Editor’s Tip: Use a hand mixer or a stand mixer fitted with a paddle attachment to make the filling for this pineapple cheesecake.

Step 2: Arrange the ladyfingers

Place the ladyfingers around the sides and on the bottom of a greased 9-inch springform pan. Pour the filling into the pan.

Step 3: Chill the cheesecake

Cover and refrigerate the cheesecake for eight hours or overnight. Carefully remove the sides of the pan to reveal the pineapple cheesecake. Top the cheesecake with strawberries, then slice and serve!

Pineapple Cheesecake Variations

• Change the topping: You can top this no-bake pineapple cheesecake with toasted coconut, sprigs of fresh mint, raspberries or fresh mango. We especially love to top this pineapple cheesecake with mojito whipped cream.
• Switch up the crust: Since this no-bake pineapple cheesecake has a lot of filling, tall ladyfingers are the perfect fit. However, if you can’t find them at the grocery store and don’t feel like making ladyfingers from scratch, make a crumb crust with graham crackers or shortbread. Because the crust needs to cover the bottom and sides of the pan, you will likely have to double the your crumb crust recipe to have enough.

How to Store Pineapple Cheesecake

Due to the dairy content in pineapple cheesecake, this recipe should be kept refrigerated and covered with plastic until ready to serve.

How long does pineapple cheesecake last?

This pineapple cheesecake recipe will stay fresh for up to one week in the refrigerator.

Can you freeze pineapple cheesecake?

Yes! You can freeze cheesecake. If wrapped tightly in plastic and heavy-duty aluminum foil, it will stay fresh for two to three months.

Pineapple Cheesecake Tips

Can you use fresh pineapple for pineapple cheesecake?

This pineapple cheesecake recipe calls for crushed canned pineapple, which is more convenient. However, you can use fresh pineapple if you prefer. Use the same amount of fresh pineapple as you would canned pineapple. To get the crushed texture, pulse chunks of fresh pineapple in a blender or food processor.

Can I use whipped cream instead of whipped topping in this recipe?

Possibly. It will not be an equal swap, however, so some experimentation may be required to perfect the consistency. While homemade whipped cream is often a great swap for frozen whipped topping, in this pineapple cheesecake, the other ingredients in the Cool Whip are key to stabilizing the filling.

Can you use reduced-fat cream cheese in this recipe?

Stick with full-fat cream cheese instead of a reduced-fat option, like Neufchatel cheese. The fat in the cream cheese lends a lot of richness to the filling, which usually comes from egg yolks in baked cheesecake recipes. Opting for a reduced-fat option would make the pineapple cheesecake less flavorful and may also cause the filling to be less thick and unstable.