In a large bowl, beat cream cheese and sugar until smooth. Stir in pineapple. Fold in whipped topping.
Place ladyfingers around the sides and on the bottom of a greased 9-in. springform pan. Pour filling into pan. Cover and refrigerate for 8 hours or overnight. Carefully remove sides of pan. Top with strawberries.
Pineapple Cheesecake Tips
Can you use fresh pineapple to make pineapple cheesecake?
This recipe calls for crushed canned pineapple, and going this route is more convenient. However, you can absolutely use fresh pineapple if you prefer. Use the same amount of fresh pineapple here as you would canned. To get the crushed texture, pulse chunks of fresh pineapple in a blender or food processor until you reach the right consistency.
What other toppings can you put on pineapple cheesecake?
Fresh strawberries are always a tasty choice to top desserts, but the sky is the limit here! You can also top this no-bake pineapple cheesecake with toasted coconut, sprigs of fresh mint, raspberries, fresh mango or thin slices of lime. Even a dollop of this mojito whipped cream would be welcome.
What other crusts can you use to make pineapple cheesecake?
For this recipe, using ladyfingers really is best. This no-bake pineapple cheesecake has a lot of filling, so these tall cookies are the perfect fit. However, if you can't find them at the grocery store and don't feel like making ladyfingers from scratch, you could make a crumb crust with graham crackers or shortbread cookies (there are lots of great ingredients to use for a crumb crust). Because you need a crust that not only covers the bottom but the sides of the pan, you will have to double the recipe for your favorite graham cracker crust to ensure you have enough.