A no-bake pineapple cheesecake with cream cheese, crushed pineapple, whipped topping, and a graham cracker crust. Sweet, creamy, and tropical.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
This Creamy and Dreamy Pineapple Cheesecake has a bit of a reputation in my family — mostly because it’s the dessert I make when I’ve either forgotten I promised something or I just can’t be bothered to turn on the oven. The first time I made it, it was one of those sticky summer afternoons when the air feels like syrup, and baking was the last thing I was about to do. I spotted a block of cream cheese on the counter, a can of crushed pineapple in the pantry (which I’m 99% sure I bought for something else and never used), and a ready-made graham cracker crust that had been patiently waiting for its big moment.
It took all of 15 minutes, start to finish, and I remember thinking, “This might be too simple to be good.” Wrong. It was gone before dinner ended. My cousin even tried to smuggle a slice home in a napkin — classy, right? Now it’s the dessert I trot out for cookouts, birthdays, lazy Sundays… basically anytime I want to look like I’ve got it all together without actually putting in much effort.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy and Dreamy Pineapple Cheesecake Recipe?
Imagine taking a bite of something that tastes like a mini vacation — cool, creamy, with that sweet pineapple burst — while you’re still in your living room. That’s this cheesecake. It’s ridiculously easy (I mean, if you can stir and fold, you’re qualified), there’s no baking involved, and it somehow feels light but indulgent at the same time. The whipped cream swirls and cherries make it look like you went full Martha Stewart on it, but really… it’s 15 minutes of work and a few hours of chill time.
Ingredient Notes:
One of my favorite things about this no-bake pineapple cheesecake is how low-maintenance it is. You don’t need anything fancy, just a handful of basics:
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Cream Cheese – The star of the show. Let it soften so you don’t end up chasing lumps around your bowl.
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Crushed Pineapple – Think sunshine in a can. Just drain it well or you’ll have cheesecake soup.
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Sugar – Balances out the tang from the cream cheese.
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Whipped Topping – Cool Whip keeps it easy, but if you’ve got the patience, homemade whipped cream works too.
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Graham Cracker Crust – Store-bought saves time, but I won’t stop you from smashing your own crackers if you’re feeling ambitious.
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Garnish – Whipped cream swirls, cherries, pineapple bits — because dessert should be a little extra.
How To Make Creamy and Dreamy Pineapple Cheesecake?
Step 1: Smooth Operator
Beat cream cheese and sugar until you can’t see any lumps. This is not the time to rush — your cheesecake will thank you.
Step 2: Fluff Meets Cream
Gently fold in the whipped topping. Folding keeps it airy, and besides, there’s something oddly satisfying about watching it turn into fluffy clouds.
Step 3: Pineapple Party
Add your drained crushed pineapple and fold it in. It’s like stirring sunshine into the clouds you just made.
Step 4: Into the Crust
Pour it all into the graham cracker crust. Smooth the top like you’re frosting the cake you’re secretly proud of but pretending was “no big deal.”
Step 5: The Fun Part
Decorate. Whipped cream swirls, cherries, extra pineapple — go big or keep it simple. Totally up to you.
Step 6: Chill Out
Pop it in the fridge for 3–4 hours, or the freezer for 1 if you’re impatient like me. Then slice, serve, and bask in your dessert glory.
Storage Options:
Keep it in the fridge, covered, for up to 4 days (though mine never survives that long). If you want to freeze it, wrap it up and it’ll keep for a month. I like slicing before freezing so I can grab just one piece whenever the mood strikes — and trust me, it will strike.
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Variations and Substitutions:
This creamy pineapple cheesecake is basically a blank canvas for dessert creativity:
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Switch the Fruit – Peaches, strawberries, or mandarin oranges work beautifully.
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Change the Crust – Chocolate cookie crust for a richer vibe, or vanilla wafers for extra sweetness.
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Go Dairy-Free – Use dairy-free cream cheese and coconut whipped topping.
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Add a Flavor Twist – A splash of coconut extract for a piña colada feel.
What to Serve with Creamy and Dreamy Pineapple Cheesecake?
While this cheesecake can totally hold its own, pairing it is where the fun starts:
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Tropical Fruit Salad – Keep the island mood going.
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Iced Coffee or Sweet Tea – Perfect for summer afternoons.
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Sparkling Wine – For when you want dessert to feel like a celebration.
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Chocolate Drizzle – Because… chocolate.
Frequently Asked Questions:
Can I use fresh pineapple?
Yep, but drain it well. Fresh can be juicier, and you don’t want a soggy cheesecake.
How do I make clean slices?
Chill it longer or freeze it for 20–30 minutes before cutting. Also, wipe your knife between cuts.
Can I make it ahead?
Absolutely. In fact, it’s better the next day after the flavors settle in.
Every time I make this Creamy and Dreamy Pineapple Cheesecake, I wonder why I don’t just keep one in the fridge at all times. It’s easy, it’s gorgeous, and it tastes like summer on a plate. So… should we just go ahead and declare it the ultimate “fake-it-fancy” dessert?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy and Dreamy Pineapple Cheesecake
Ingredients
- 8 ounces cream cheese softened to room temperature
- 1 prepared graham cracker pie crust
- 1 large can crushed pineapple thoroughly drained
- ½ cup granulated sugar
- 2 cups whipped topping such as Cool Whip
For Garnish:
- Whipped cream
- Maraschino cherries
- Pineapple bits
Instructions
Prepare the Cream Cheese Base:
- In a mixing bowl, combine the softened cream cheese and granulated sugar. Using an electric mixer, beat until the mixture is smooth and free of lumps. Ensure the cream cheese is fully softened before mixing for the best texture.
Incorporate the Whipped Topping:
- Gently fold the whipped topping into the cream cheese mixture using a spatula. Continue folding until fully blended, maintaining a light and airy consistency.
Add the Pineapple:
- Introduce the well-drained crushed pineapple to the mixture. Fold carefully until evenly distributed throughout the filling.
Assemble the Cheesecake:
- Transfer the prepared filling into the graham cracker crust. Smooth the surface evenly with the back of a spoon or an offset spatula.
Garnish:
- Pipe decorative swirls of whipped cream around the edges of the cheesecake. Place a maraschino cherry in the center of each swirl and scatter pineapple bits for a visually appealing presentation.
Chill to Set:
- Cover and refrigerate the cheesecake for 3 to 4 hours, allowing it to fully set. For a quicker setting, place it in the freezer for approximately 1 hour.
Serve:
- Once set, slice with a clean, sharp knife and serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
