Creamy Pineapple Cheesecake, bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No-Bake and incredibly easy to make!

Creamy Pineapple Cheesecake, bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make!

Creamy Pineapple Cheesecake, Oh my goodness! If you love easy recipes and no-bake cheesecakes, then this pineapple cheesecake is one you will love!

This delicious dessert takes a matter of minutes to prepare and all you need to do is let it chill in the fridge for a few hours before serving.

The addition of pineapples in this no-bake cheesecake gives it a lovely texture. When you take a bite, you get a burst of juicy pineapple along with the creamy cheesecake filling and a crunch from the base.

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I've made this creamy pineapple cheesecake so many times. It's usually my go-to recipe when I'm looking for a quick and fuss-free dessert to make. I almost always have a can of pineapples in my cupboard, and a couple of container of cream cheese so it's easy to just grab some whipping cream and make this dessert.

You can make this pineapple cheesecake for a regular weeknight dessert, or perhaps you might want to fancy it up a bit for a special occasion and decorate the top with some piped whipped cream, grated white chocolate, arrange a few pineapple pieces on the top and so on. It's versatile and is always popular at parties and potlucks too!

You might find that people will ask for seconds.... so be prepared to make another pretty quickly because this goes fast!

Creamy Pineapple Cheesecake, bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make!

Prep Time

20 minutes

Cook Time

4 Hours refrigeration

Yield

6 servings

Equipment you will need

8-9 inch cake round tin. Springform or one where the base comes out. (You need to be able to get the pie out without damaging it.)

Ingredients

The Base

2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
1 cup or 150 g of Chopped pineapple, drained
1 Tablespoons Icing sugar / powdered sugar (optional)
***Hold back a handful of the pineapple for the top decoration if you wish.

**For US friends, you can buy Digestive cookies from Meijer's, Job Lots, Walmart, Dollar Tree, World Market, in the cookie or International section. Please do try to use digestive biscuits in your recipe as it will make a difference in the base.


Instructions


1. Cut out some parchment paper and line the base of the tin.

If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

Cheesecake Base

2. Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper.

Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

How to make the Cheesecake Base
How to make the Cheesecake Base

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

How to make the Cheesecake Base

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.

How to make the Cheesecake Base
How to make the Cheesecake Base

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.

8. Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.

Creamy Pineapple Cheesecakeadd the filling

When ready to serve you can decorate the top or leave it plain. the choice is yours!

Some Tips

  • If you are worried the pie has not set, place it in the freezer for 60 minutes before you are ready to serve it, and then remove it from the tin and cut it whilst it is still cold.
  • It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.
  • If you want to achieve a smooth finish on the top of the pie, use a long-bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.
Creamy Pineapple Cheesecake, bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make!

We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!

Recipe Card

Here's a simple yet delicious cheesecake bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make!

Creamy Pineapple Cheesecake

Yield: 6
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Creamy Pineapple Cheesecake, bursting with juicy pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make!

Ingredients

The Base

  • 2 1/2 oz or 75 g butter
  • 8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

  • 7 oz fl or 200 ml fresh whipping cream
  • 7 oz or 200 g cream cheese, room temperature
  • 1 cup or 150 g of Chopped pineapple, drained
  • 1 Tablespoons Icing sugar / powdered sugar, optional

Instructions

  1. Cut out some parchment paper and line the base of the tin.
  2. Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. Place all your digestives / Graham Crackers in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

** If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

  1. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbed digestives to the butter and mix very well until it is all incorporated.
  2. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
  3. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.
  4. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.
  5. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.
  6. Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.
  7. When ready to serve you can decorate the top or leave it plain. the choice is yours!
  8. Place in the fridge for 4 hours MINIMUM.
  9. When ready to serve you can decorate the top or leave it plain. the choice is yours!

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 607Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 102mgSodium: 305mgCarbohydrates: 54gFiber: 1gSugar: 41gProtein: 5g

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13 thoughts shared

  1. I think this could definitely do with at least double the sugar. Was difficult to taste the pineapple and possibly some other flavour like coconut.

  2. Comment author image

    Annette Costin

    says:

    I’ve just made it but it’s difficukt to whip cream in France. I whipped it fir 15 mins (still sloppy) added 300g cream cheese and 3 tablespoons of mascarpone. Absolutely delicious. Thank you. Bonne soirée.

    1. Hi Annette, I am guessing you have used single cream which won’t whip no matter how much you try!
      If you are in Europe, you can get some whipping cream stiffener. It is by Dr Oetker and comes in small sachets, you can find them in the baking section of the supermarket. You only need to use one sachet, add it to the cream (no need for sugar as the sachet has sweetener in it too) then whip. It will become stiff very quick so make sure you don’t over whip because it will get too stiff like butter!!
      If you google this link you can see images of what the packaging looks like so you know what to look for. It is a small package like you can get for yeast. https://www.google.co.uk/search?q=whipping+cream+stiffener&rlz=1CDGOYI_enGB724GB724&hl=en-GB&prmd=sivn&source=lnms&tbm=isch&sa=X&ved=0ahUKEwi83eSZ0avaAhVLGsAKHasRBBwQ_AUIEigC&biw=320&bih=492
      I hope that helps!

  3. Can anyone help! I made this desert but did not add the optional sugar…. It tastes a bit bitter….how can I add sugar now??

    1. Hi Lynda, what a shame you forgot the sugar! What I would suggest is you give it a good dusting with powdered sugar over the top, or alternatively, if you have some berries handy, such as raspberries or blueberries etc, you could make up a very quick sauce simply by pureeing them and adding some powdered sugar to that and then pouring that sauce over the top of the cheesecake. That will add the sweetness you need. For this size cheesecake I would suggest about 1 cup of berries and a couple of tablespoons of powdered sugar (taste it as you add the sugar incase your berries are a bit sour ). I hope that helps!

  4. Comment author image

    Lynda Stewart

    says:

    I just finished making but did not add the sugar…. I had a taste test from the bowl of whipping cream and cheese and pineapple and it tastes bitter…. Is there anyway I can add sugar to it?

  5. Comment author image

    Terry Lynn Skinner

    says:

    I made this except i didnt have whipping cream so i used cool whip and cream cheese together then added pineapple and it was absolutely delicious……. you have t try… when not having whipping cream…

  6. Comment author image

    Eileen McPhillips Greene

    says:

    use ginger nut biscuits for your base instead of digestives, or,if you cant get those where you are, add chopped crystallized ginger to main cream mix..delish!!