No Bake Pineapple Cheesecake (Print Version)

Creamy, tangy pineapple cheesecake on buttery crust. No oven needed for this refreshing summer treat.

# What You Need:

→ Crust

01 - 1 1/2 cups graham cracker crumbs
02 - 1/3 cup unsalted butter, melted
03 - 2 tbsp granulated sugar

→ Filling

04 - 16 oz cream cheese, softened
05 - 1 cup heavy whipping cream, cold
06 - 2/3 cup powdered sugar
07 - 1 tsp vanilla extract
08 - 1 1/2 cups crushed pineapple, drained
09 - 2 tbsp reserved pineapple juice
10 - Zest of 1 lemon

→ Topping

11 - 1/2 cup crushed pineapple, well-drained
12 - Whipped cream and fresh mint leaves for garnish (optional)

# How to Prepare:

01 - Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until evenly moistened and press firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.
02 - Beat softened cream cheese in a large bowl until smooth and creamy. Add powdered sugar, vanilla extract, lemon zest, and reserved pineapple juice. Beat until well combined.
03 - Fold in the drained crushed pineapple into the cream cheese mixture until evenly distributed.
04 - In a separate bowl, whip cold heavy cream until stiff peaks form. Be careful not to overwhip.
05 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread the filling evenly over the prepared crust and smooth the top.
06 - Cover with plastic wrap and refrigerate for at least 4 hours or until fully set.
07 - Top with additional crushed pineapple before serving. Garnish with whipped cream and fresh mint leaves if desired.

# Expert Advice:

01 -
  • You get all the silky luxurious cheesecake satisfaction without heating up your kitchen or waiting hours for something to bake and cool
  • The tropical pineapple brightness cuts through the rich creaminess so each bite feels surprisingly light
  • It comes together faster than you can watch an episode of your favorite show but tastes like you spent all day making it
02 -
  • The pineapple must be drained thoroughly or your filling will turn into a pudding instead of holding its shape
  • Cold whipping cream and a cold bowl are non-negotiable for achieving those stiff peaks that give the cheesecake its structure
  • Room temperature cream cheese prevents lumps that no amount of beating can fix later
03 -
  • Line the bottom of your springform pan with parchment paper for easy removal without sticking
  • Use a clean, dry bowl for whipping cream because even a drop of fat or water can prevent proper whipping
  • Press the crust mixture up the sides slightly for a more dramatic presentation and extra crunch in every bite

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