No-bake pineapple cheesecake is a creamy, refreshing dessert that sets in the fridge instead of the oven—perfect when you want something rich but easy, especially in warm weather.
🍍 No-Bake Pineapple Cheesecake
🧂 Ingredients
Crust
- 200 g digestive biscuits (or graham crackers)
- 80–100 g melted butter
Filling
- 300 g cream cheese (softened)
- 1 cup whipping cream (chilled)
- 1/2 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup crushed pineapple (well-drained)
Topping (optional)
- Pineapple slices or chunks
- Pineapple jelly (or pineapple syrup glaze)
🍰 Instructions
1. Make the crust
- Crush biscuits into fine crumbs
- Mix with melted butter until it feels like wet sand
- Press firmly into a cake pan or springform pan
- Chill in fridge for 20–30 minutes
2. Prepare filling
- Beat cream cheese and sugar until smooth
- Add vanilla and mix again
- In a separate bowl, whip cream until soft peaks form
- Gently fold whipped cream into cream cheese mixture
- Add drained crushed pineapple and mix lightly
3. Assemble
- Pour filling over chilled crust
- Smooth the top with a spatula
- Tap gently to remove air bubbles
4. Chill
- Refrigerate for at least 6 hours, ideally overnight
- This helps it fully set and develop flavor
5. Add topping (optional)
- Decorate with pineapple slices or jelly layer before serving
🌟 Tips for best results
- Drain pineapple very well or cheesecake may become watery
- Don’t overmix after adding whipped cream (keeps it fluffy)
- For cleaner slices, chill overnight
- Add a little lemon zest for a brighter flavor twist
If you want, I can also give you:
- a gelatin-free version
- a low-sugar healthy version
- or a mini cup cheesecake version (no pan needed)
