No-Bake Pineapple Cheesecake

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If you’re looking for a delicious no bake dessert recipe for summer, try this cream no-bake pineapple cheesecake!  The pineapple and coconut will remind you of sandy beaches and you don’t even have to heat up a hot oven. 🙂

No-bake pineapple cream cheesecake

This post was originally published on my blog Tuxedo Cats and Coffee. This recipe was contributed by Krista Blackburn.

Plated no-bake pineapple cream cheesecake

Mmm… doesn’t that look like a delicious and refreshing recipe for summer? 🙂 This is like a lighter, more tropical version of a traditional cheesecake.

No Bake Pineapple Cheesecake with Cream

Graham Cracker Crust Ingredients:

1 C granulated sugar
1 C melted butter
2 1/2 C graham cracker crumbs

Pineapple Filling Ingredients:

1 8oz package cream cheese, softened
1 C powdered sugar
1 C crushed pineapple, drained
1 8oz Cool Whip

Pineapple Cool Whipped Filling Ingredients:

1/4 C toasted shredded coconut, for topping
1/4 C Pineapple Chunks, drained for topping
1 8oz container Cool Whip
1 tsp Pineapple extract
1-2 drops of lemon yellow gel food coloring

Slice of pineapple cream cheesecake

Graham Cracker Crust Instructions:

In a medium mixing bowl, mix the crushed graham crackers, granulated sugar and melted butter until well combined. This kind of looks like beach sand if you’re going for a tropical theme. 🙂

Mixing graham crackers and melted butter
The combined graham cracker crumbs and butter

Press mixture into a 9 X 9 baking dish and set aside.

Press the graham cracker mixture into a baking dish

Pineapple mixture instructions:

Using a standing mixer, cream the cream cheese until smooth and creamy.

Mix the cream cheese, powdered sugar, and other ingredients

Gradually mix in the powdered sugar until well combined.

Mix in the Cool Whip and beat until fluffy.

With a spatula, fold in the crushed pineapple.

Spoon the filling over the crust, and smooth with an angled spatula until even.

Layer the cream over the graham crackers in the dish

Pineapple Cool Whip:

In a medium bowl, combine the Cool Whip, pineapple extract and yellow food coloring. Mix until combined

Mixing Cool Whip and pineapple

Using an angled spatula, spread the topping evenly over the pineapple filling.

Sprinkle with toasted coconut and pineapple chunks.

Refrigerate overnight for the pineapple dessert to firm up.

Serving a slice of the pineapple cream cake

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