Print

Creamy Pineapple Cheesecake Recipe

Creamy Pineapple Cheesecake Recipe
Print Recipe

★★★★★

5 from 14 reviews

This creamy pineapple cheesecake is a no-bake tropical delight featuring a buttery graham cracker crust, smooth cream cheese filling blended with crushed pineapple, and a luscious whipped cream topping. Perfect for warm weather or any occasion, it combines the sweetness of pineapple with the rich texture of a classic cheesecake without the oven.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (150 g) graham cracker crumbs
  • ⅓ cup (75 g) unsalted butter, melted
  • 2 tablespoons granulated sugar

For the Cheesecake Filling:

  • 16 ounces (450 g) cream cheese, softened
  • 1 cup (240 ml) heavy whipping cream, cold
  • ¾ cup (90 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (200 g) crushed pineapple, well drained
  • 2 tablespoons pineapple juice (reserved from the can)
  • 1 tablespoon lemon juice (optional, for balance)

For the Topping (optional):

  • Whipped cream for garnish
  • Pineapple slices or chunks
  • Toasted coconut flakes

Instructions

  1. Prepare the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. This forms the base of your crust.
  2. Form the Base: Press the crumb mixture firmly into the bottom of a 9-inch (23 cm) springform pan using a flat-bottomed glass to compress it evenly. Chill in the refrigerator for at least 30 minutes to set.
  3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add powdered sugar, vanilla extract, pineapple juice, and lemon juice if using. Continue beating until fully combined and silky smooth.
  4. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form. This will lighten the filling and give it a creamy texture.
  5. Combine and Fold: Gently fold the whipped cream into the cream cheese mixture using a spatula until incorporated. Then fold in the well-drained crushed pineapple evenly, ensuring not to deflate the whipped cream.
  6. Assemble the Cheesecake: Spoon the creamy pineapple filling over the chilled crust and spread it evenly. Smooth the top with a spatula to create an appealing surface.
  7. Chill to Set: Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, until firm and set completely.
  8. Garnish and Serve: Carefully remove the cheesecake from the pan. Decorate with whipped cream, pineapple chunks, and toasted coconut flakes before slicing and serving your tropical cheesecake delight.

Notes

  • Make sure to drain the crushed pineapple thoroughly to prevent a watery filling.
  • The lemon juice is optional but helps balance the sweetness for a more refreshing flavor.
  • Chilling time is crucial for the cheesecake to set properly since this is a no-bake recipe.
  • Use a springform pan for easy removal of the cheesecake without damaging its shape.
  • For a firmer crust, you can toast the graham crumbs lightly before mixing with butter.

Nutrition

Keywords: Pineapple Cheesecake, No Bake Dessert, Tropical Treat, Creamy Cheesecake, Summer Desserts

Find it online: https://maicook.com/creamy-pineapple-cheesecake-recipe/