Easy No-Bake Pineapple Cheesecake

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 08/4/24
Tested by
Noah Velush-Rogers
Noah Velush-Rogers
Tested by Noah Velush-Rogers
Noah Velush-Rogers works on food prep for several area caterers. He has worked with a team of prep chefs for a private school group. He was an assistant cooking teacher for children and teen group cooking classes. Noah was hired as an intern and was then trained as a recipe tester for Fine Cooking Magazine. 
Learn about The Spruce Eats' Editorial Process
Slice of pineapple cheesecake on a plate

The Spruce Eats

Prep: 15 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 15 mins
Servings: 8 servings
Yield: 1 cheesecake

This easy pineapple cheesecake is prepared in a graham cracker crust in a springform pan. Even the crust is no-bake, which is perfect for hot summer days when you want to avoid the oven. 

The luscious pineapple cheesecake is a mixture of cream cheese, crushed pineapple, and whipped topping, and it is super easy to mix and chill in the graham cracker crust. Take this cheesecake to a cookout or potluck or make it for a weekend dessert. It will be an instant hit!

Tip for Making No-Bake Pineapple Cheesecake Recipe

If you prefer a baked graham cracker crust, bake the crust in a preheated 350 F/180 C/Gas 4 oven for about 8 to 10 minutes. Chill before filling.

What You'll Need to Make This No-Bake Cheesecake Recipe
Best Springform Pans
A Great Springform Pan
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A Nifty Sifter
Hand mixers we recommend on a light brown background
A Zippy Hand Mixer

“When you’re craving a quality dessert like a cheesecake, the biggest obstacle can be the logistics of actually putting the thing together. Without a large amount of work and the ease of simply letting it cool, this recipe basically makes itself.” — Noah Velush-Rogers

Easy no-bake pineapple cheesecake
A Note From Our Recipe Tester
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Ingredients

  • 1/2 cup graham cracker crumbs

  • 2 teaspoons granulated sugar

  • 2 tablespoons melted unsalted butter

  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup confectioners' sugar, sifted

  • 1 (20-ounce) can crushed pineapple, well-drained

  • 16 ounces whipped topping

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pineapple cheesecake gathered

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  2. In a medium bowl, mix 1/2 cup graham cracker crumbs with the 2 teaspoons granulated sugar and 2 tablespoons melted unsalted butter.

    Graham crackers mixed with granulated sugar in a bowl

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  3. Reserve 2 tablespoons of the crumbs in a small bowl and set aside. Press the remaining crumbs into the bottom of an 8- to 9-inch springform pan. Put the crust in the refrigerator to chill while you make the filling.

    Graham crackers crumbs pressed into a springform pan

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  4. In a large bowl with an electric mixer, beat 1 (8-ounce) package cream cheese with 1/2 cup confectioners' sugar (sifted) until fluffy.

    Cream beating in a bowl with electric mixer

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  5. Add 1 (20-ounce) can crushed pineapple and blend well.

    Crushed pineapple and cream in a bowl with a spoon

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  6. Fold 16 ounces whipped topping into the pineapple mixture.

    Whipped cream topping and pineapple mixture folded together

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  7. Spread the filling over the chilled crust and sprinkle with the reserved 2 tablespoons graham cracker crumbs. Cover with plastic wrap and chill thoroughly—at least 2 to 3 hours—before serving. Slice, serve, and enjoy!

    Spread pineapple cheesecake filling over crust

    The Spruce Eats

Feeling Adventurous? Try This:

  • Make it nutty - Add 1 to 2 tablespoons of finely chopped pecans to the graham cracker bottom crust mixture.
  • Make a thick crust - Double the crust ingredients for a thicker bottom crust.
  • Drain the pineapples - Make sure the canned pineapple is well-drained or your filling will be thinner. You can use fresh pineapple in place of the canned pineapple if you'd like—a 20-ounce can is equal to 10 cored slices.
  • Chill until set - If the cheesecake is still very soft after being in the fridge for 2 to 3 hours, keep chilling it until set.
Nutrition Facts (per serving)
401 Calories
28g Fat
38g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 401
% Daily Value*
Total Fat 28g 35%
Saturated Fat 20g 100%
Cholesterol 36mg 12%
Sodium 151mg 7%
Total Carbohydrate 38g 14%
Dietary Fiber 1g 3%
Total Sugars 33g
Protein 3g
Vitamin C 7mg 34%
Calcium 46mg 4%
Iron 1mg 3%
Potassium 144mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)