This no-bake pineapple cheesecake is creamy, refreshing, and delicious! With simple ingredients and almost zero prep work, this easy pineapple cheesecake is perfect for any special occasion, parties, potlucks, holidays, and more!

a cheesecake with a slice taken out of it

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In my book, cheesecake is always a good idea, and I’ll find one way or another to slip it into any holiday or party menu I’m planning, from traditional cheesecake to cheesecake bars and cheesecake-stuffed muffins.

I’ll always find some way to make sure I get to enjoy cheesecake as often as possible. Which means I’m always on the lookout for new cheesecake flavors and variations to try!

At first glance, this no-bake pineapple cheesecake recipe might sound a little odd. And I have to admit I felt like I was making something straight out of the 50s while I was tossing it together. But I can promise you that this easy cheesecake is downright delicious!

a pineapple cheesecake with toasted coconut on top

Refreshing pineapple mixed with rich and creamy no-bake cheesecake, over a buttery graham cracker crust, and topped with homemade whipped cream and toasted coconut. Creates a fun and delicious dessert that’s sure to be a hit everywhere it goes!

And the best part about this cheesecake is that it couldn’t be easier to make. It takes less than 20 minutes to put together and can easily be prepped the day before it’s needed. Simply pop it in the fridge the night before, and you’re ready for any party or get-together!

a uncut cheesecake on a wooden serving plate

This creamy pineapple cheesecake is seriously so easy to make, you almost wouldn’t believe it’s made completely from scratch! It’s the perfect last-minute dessert, and makes a great addition to any spring or summer menu.

I love serving this cheesecake for Easter and Mother’s Day! Though to be completely honest, I’m more than happy to eat this cheesecake any time of the year!

a no-bake cheesecake with whipped cream, toasted coconut and pineapple on top

No-Bake Pineapple Cheesecake

Equipment

9′ springform pan, also called a cheesecake pan
electric mixer, both a hand mixer and a stand mixer will work well
a large mixing bowl
rubber spatula
parchment paper

Ingredients

For the crust.

Graham cracker crumbs
Sugar, I like to use white sugar or cane sugar
unsalted butter, melted
sea salt

a no-bake cheese cake with whipped cream and toasted coconut on it

For the cheesecake

cream cheese
sugar, white sugar, or cane sugar
crushed pineapple, drained
Whipped cream, I like to use homemade whipped cream(see notes for my easy homemade whipped cream recipe!), but you can also use a premade whipped topping such as Cool Whip

toppings-optional

whipped cream
toasted coconut
pineapple chunks

a no-bake cheesecake with a slice taken out of it

How To Make No-Bake Pineapple Cheesecake

Line your springform pan with parchment paper, I like to cut out a circle just big enough to cover the bottom of the pan. Set aside until ready to use.

Now, prepare the crust. Place the graham cracker crumbs in a medium bowl, add the sugar and salt, and mix well.

Pour the melted butter over the crumb mixture, and using your hands, gently mix until the crumbs are completely soaked in butter and the mixture holds its shape if pressed together.

Sprinkle the graham cracker mixture, as evenly as possible, over the bottom of your pan, then press it firmly onto the bottom and sides of your springform pan. The crust should go roughly halfway up the sides of the pan. Set aside while you prep the cheesecake filling.

In a large bowl, combine the cream cheese and sugar, beat using an electric mixer until smooth and creamy. Add the drained pineapple and beat just until the pineapple is incorporated.

Fold in the whipped cream or whipped topping, using a rubber spatula.

Spoon the creamy cheesecake mixture over your prepared graham cracker crust, and smooth it out as evenly as you can.

Cover your cheesecake loosely with plastic wrap and place in the fridge to chill for 4-6 hours, or overnight.

Once the cheesecake has chilled, release the springform pan, and transfer the cheesecake to a plate(though you can also serve it from the bottom of the pan). Top with whipped cream, toasted coconut, and pineapple chunks, if using.

Cut into 12 slices, and serve.

Enjoy!

a no-bake cheesecake on a wooden serving try

Recipe Notes

Any leftover cheesecake can in covered in plastic wrap or placed in an airtight container and stored in the refrigerator for up to 5 days. This no-bake cheesecake can also be prepared up to 2 days before you plan on serving it!.

I love topping this cheesecake with toasted coconut and fresh pineapple, but it’s also great topped with any of the following: fresh strawberry slices, citrus fruits(like mandarin oranges), maraschino cherries, and chopped nuts!

If you’d like to make your own homemade whipped cream for this cheesecake, here’s my quick and easy recipe. I would recommend doubling it or tripling it to ensure you have enough for both the cheesecake filling and the topping.

a close up of a slice of cheesecake on a plate

Homemade Whipped Cream

1 cup heavy cream
2 tbsp powdered sugar
2-3 tsp vanilla extract

Combine all the ingredients in a large bowl and, using an electric mixer, beat the mixture until the heavy cream forms stiff peaks. And that’s it! Homemade whipped cream can in stored in an airtight container in the fridge for up to 5 days!