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No Bake Pineapple Cheesecake

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!
Prep Time15 mins
Cook Time10 mins
Resting Time8 hrs
Total Time8 hrs 25 mins
Course: Dessert
Cuisine: American, Tropical
Keyword: easy, no bake, pie, pineapple
Servings: 8 Servings
Author: aline_shaw


  • Hand Mixer
  • Cheesecake Pan/Removable Bottom Pan


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.

Bom Apetite!