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No-Bake Pineapple Heaven Cheesecake Dessert Recipe

No-Bake Pineapple Heaven Cheesecake Dessert Recipe
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★★★★★

4.9 from 26 reviews

A decadent no-bake pineapple cheesecake dessert featuring a buttery graham cracker crust, creamy cheesecake filling with crushed pineapple, and a glossy pineapple topping. This tropical treat is chilled to perfection and garnished with whipped cream, toasted coconut, and fresh pineapple wedges for a refreshing, easy-to-make dessert perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Cheesecake Filling:

  • 16 oz (450 g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream (cold)
  • 1 package (3.4 oz / 96 g) instant vanilla pudding mix
  • 1 cup crushed pineapple, drained

For the Pineapple Topping:

  • 1 can (20 oz / 565 g) crushed pineapple, with juice
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For Garnish (Optional):

  • Whipped cream
  • Toasted coconut flakes
  • Pineapple wedges or mint leaves

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9×9-inch or 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
  2. Make the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add powdered sugar and vanilla extract; mix until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream gently into the cream cheese mixture. Add the instant pudding mix and crushed pineapple, folding until evenly blended and fluffy.
  3. Layer the Cheesecake: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula, ensuring it’s level and creamy. Refrigerate while preparing the pineapple topping.
  4. Make the Pineapple Topping: In a small saucepan, combine crushed pineapple (with juice), sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy, about 5–6 minutes. Let the topping cool completely to room temperature.
  5. Assemble the Dessert: Once the pineapple topping has cooled, spoon it evenly over the cheesecake layer. Cover and refrigerate the dessert for at least 4 hours, or overnight for best results.
  6. Garnish and Serve: Before serving, top with dollops of whipped cream, toasted coconut flakes, and fresh pineapple wedges or mint leaves if desired. Slice and serve chilled for a tropical paradise of flavors.

Notes

  • Make sure the cream cheese is softened for easier mixing and a smoother texture.
  • Drain the crushed pineapple well for the filling to avoid excess moisture.
  • The pineapple topping should be fully cooled before spreading to prevent melting the cheesecake layer.
  • For best flavor and texture, refrigerate the dessert overnight.
  • You can substitute graham cracker crumbs with digestive biscuits for a different crust flavor.
  • If you prefer a less sweet dessert, reduce the sugar slightly in the crust and topping.
  • Use fresh pineapple wedges and mint leaves as garnish for a fresh finish and presentation.

Nutrition

Keywords: no-bake cheesecake, pineapple dessert, easy tropical dessert, pineapple cheesecake, no bake dessert, summer dessert, creamy cheesecake, instant pudding cheesecake

Find it online: https://maicook.com/no-bake-pineapple-heaven-cheesecake-dessert-recipe/