This stunning no bake pineapple cheesecake will make all your gatherings taste like summer! This easy dessert recipe is made with a buttery graham cracker crust, a sweet and fluffy cream cheese filling, and a syrupy (and boozy!) pineapple topping. Seriously to die for! – Makes 8 Servings.
Other Pineapple Recipes to Try: Pineapple Rum Punch Recipe / Pineapple Rice / Pineapple Salsa Vinaigrette.
Why I love this no bake pineapple cheesecake
Because it’s summer on a plate!
This sweet no bake pineapple cheesecake is one of my go-to summer recipes to bring to potlucks and outdoor parties. Everyone loves how pretty it looks and how delicious it tastes.
My favorite thing about this fruity dessert is how simple it is to make. All you need is a little planning, to allow it to set properly overnight, and that’s about it.
I hope you love this easy no bake pineapple cheesecake as much as I do!
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How to Make No Bake Pineapple Cheesecake
Make the crust. Grease a 8-inch springform pan. Next, add the crackers to a food processor, and pulse a few times to make the crumbs. You can also just put the crackers in a ziplock bag, then hit the bag with a rolling pin, until they form fine crumbs. Then, just mix the crumbs with the sugar and the melted butter, and press firmly into the bottom of the springform pan. Refrigerate for a good 45 minutes to allow the crust to set.
Make the filling. Using a hand mixer, cream the cheese, sugar, and vanilla until light and fluffy. Then on a separate bowl, whip the cream until soft peaks form, then add to the cheese mixture bowl, and whip until combined, light, airy and fluffy!
Let it set. Then get the fluffy mixture and pour it over the crust. Smooth it out with a spatula, cover with plastic wrap and put it in the freezer for about an hour to set.
Make the topping. Peel, core and slice the pineapple. I use one of these super cool pineapple slicer things that I love. They’re easy to use, and get me slices that are roughly the same size in a breeze. Next, combine the sugar, the rum (or the water) in a skillet with the pineapple, and let it cook until syrupy. Let it cool completely before you put it on your cheesecake.
Add the topping. Reserve all the syrup in a small bowl or mason jar. Next, arrange all that cooled pineapple goodness on top of the set filling and refrigerate overnight, before you remove the springform.
Finally, to remove the springform, gently run a knife on the inside to release the cheesecake from the sides of the pan.
Use a serrated knife to cut through the pineapple. Serve with drizzles of syrup and some mint.
More Cheesecakes to try!
Other Fruity Desserts You’ll Love
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No Bake Pineapple Cheesecake
For the Crust:
- 1 1/4 cups honey Graham Cracker Crumbs (about one sleeve of graham chakers)
- 1 Tbsp granulated sugar
- 1/4 cup melted butter
For the Filling:
- 16 oz cream cheese soft/room temp
- 3/4 cup granulated sugar
- 1 tsp vanilla ext
- 1 cup of heavy whipping cream
For the Topping:
- 1 pineapple peeled, core removed, cut into ½ inch slices
- 1/2 cup granulated sugar
- 1/2 cup of rum or water
For the Crust
- Grease an 8-inch springform pan.
- Next, add the crackers to a food processor, and pulse a few times until they form fine crumbs. Mix in the sugar and the melted butter, then press firmly into the bottom of the springform pan. Refrigerate for a good 45 minutes to allow the crust to set.
For the Filling
- While the crust is setting in the freezer, cream the cheese, sugar, vanilla with a hand mixer, on medium speed, until light and fluffy.
- On another bowl, whip the heavy cream until soft peaks form, then add to the cheese mixture bowl, and whip gently until combined, light and airy – about a minute.
- Pour the mixture over the set crust, smooth the top nicely with a spatula, and let it set in the fridge for about 2 hours.
For the Topping
- In a skillet over medium heat, heat the sugar, and the rum (or water), and bring to a simmer.
- Add the pineapples slices to the skillet and cook them until syrupy – about 5 minutes.
- Let the pineapples sit in the sauce until it cools completely before arranging on top of the filing.
- When the pineapples have cooled, reserve the syrup in a small container and refrigerate separately.
- Arrange the pineapple slices on top of the set filling and take it back to the fridge for at least 4 more hours, preferably overnight.
- For serving, release the sides of the springform, slice with a serrated knife to gently cut through the pineapple slices, and drizzle with the chilled syrup as desired.
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