Last updated: November 7, 2026
Pineapple cheesecake is the no bake dessert that tastes like a tropical getaway, with a buttery graham crust, a thick and creamy filling, and a glossy pineapple topping.
Use the recipe card below for the full ingredient list and steps, or keep reading for every tip that helps it set up perfectly.
Pineapple Cheesecake Ingredients and What Each One Does
You need just three components for this pineapple cheesecake: a graham cracker crust, a whipped cream cheese filling with pineapple folded through it, and a cooked pineapple topping. Everything comes from the grocery store, and nothing needs a mixer more powerful than a hand mixer.
The Graham Cracker Crust
The crust uses 1 3/4 cups of graham cracker crumbs, which is about 12 full sheets, mixed with 1/4 cup of granulated sugar and 7 tablespoons of melted unsalted butter. The mixture should look like wet sand and hold together when you squeeze a handful.
Crush the crackers in a zip-top bag with a rolling pin or pulse them in a food processor. Fine crumbs make a crust that slices cleanly instead of crumbling off the sides.
The Cream Cheese Filling
The filling starts with two 8-ounce blocks of full-fat brick cream cheese, softened until it dents easily under a finger. Tub-style cream cheese has added water and air, so it will not give you a firm slice.
You also need 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 2 teaspoons of fresh lemon juice, and 1/4 teaspoon of salt. The lemon juice and salt keep the sweetness from tasting flat.
Finally, 1 1/2 cups of cold heavy whipping cream gets whipped to stiff peaks and folded in. This is what sets the filling and gives it a light, mousse-like texture without any gelatin.
The Pineapple and the Topping
One 20-ounce can of crushed pineapple in juice does double duty here. About 1 cup of the drained, pressed fruit goes into the filling, and the rest becomes the topping along with 1/2 cup of the reserved juice, 2 tablespoons of granulated sugar, and 1 tablespoon of cornstarch.
Always use canned pineapple for this recipe. Fresh pineapple contains an enzyme called bromelain that breaks down dairy proteins, which can turn a cheesecake filling thin and bitter.
How to Make No Bake Pineapple Cheesecake
You can make this no bake pineapple cheesecake in about 30 minutes of hands-on time, and then the refrigerator does the rest. Plan on at least 6 hours of chilling, or make it the night before.
Press and Chill the Crust
Stir the crumbs, sugar, and melted butter together in a bowl until every crumb looks damp. Press the mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan, using the flat bottom of a measuring cup to pack it down.
Slide the pan into the refrigerator for 15 minutes while you make the filling. A chilled crust firms up with the butter and holds its shape when you slice.
Drain and Press the Pineapple
Pour the canned pineapple into a fine mesh sieve set over a bowl. Press down firmly with a spoon to squeeze out as much juice as you can, then save that juice for the topping.
Measure out 1 cup of the pressed pineapple for the filling and set the remaining fruit aside. Excess liquid is the number one reason a no bake cheesecake turns soft, so do not skip the pressing.
Beat the Cream Cheese
Beat the softened cream cheese with a hand mixer on medium speed for about 2 minutes, until completely smooth with no lumps. Add the powdered sugar, vanilla, lemon juice, and salt, then beat for another minute.
Scrape down the bowl at least once. Any lump you leave now will stay in the finished cheesecake.
Whip the Cream and Fold Everything Together
In a separate cold bowl, whip the heavy cream until it holds stiff peaks that stand straight up when you lift the beaters. Fold about one third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the rest.
Fold in the 1 cup of pressed pineapple last, stopping as soon as no white streaks remain. Stirring hard will deflate the cream and give you a denser filling.
Fill, Smooth, and Chill
Spoon the filling into the chilled crust and spread it to the edges with an offset spatula or the back of a spoon. Tap the pan on the counter twice to settle any air pockets.
Cover loosely and refrigerate for at least 6 hours, or overnight for the cleanest slices. The filling should feel firm to a gentle touch before you remove the pan.
Cook the Pineapple Topping
While the cheesecake chills, whisk 1/2 cup of the reserved pineapple juice with the cornstarch in a small saucepan until no lumps remain. Add the leftover pressed pineapple (about 1/2 cup) and the granulated sugar.
Cook over medium heat, stirring constantly, for 2 to 3 minutes, until the mixture bubbles and turns thick and glossy. Let it cool completely, then spoon it over the chilled cheesecake just before serving.
Tips for the Creamiest Pineapple Cheesecake
The secret to a pineapple cheesecake that never turns runny is controlling moisture and temperature. A few small habits make all the difference.
Keep the Cream Cold and the Cream Cheese Soft
Cold cream whips to stiff peaks faster and holds them longer, so chill the bowl and the beaters for 10 minutes if your kitchen is warm. Your cream cheese, on the other hand, should be soft but not melted.
Soften the blocks on the counter for about an hour. The USDA advises against leaving perishable foods like dairy at room temperature for more than 2 hours, so do not let them sit out all day.
Slice Like a Pro
Run a thin knife around the inside edge of the pan before you unlatch the springform ring. Wipe the knife clean and dip it in hot water between slices for sharp, tidy edges.
If the first slice looks soft, give the cheesecake another hour in the refrigerator. The cream continues to firm up as it gets colder.
Pineapple Cheesecake Variations and Substitutions
You can change the flavor of this pineapple cheesecake without changing the method. The filling is forgiving as long as you keep the amounts of cream cheese and whipped cream the same.
For a coconut twist, swap half of the graham crumbs for finely shredded unsweetened coconut and toast a handful of flakes to sprinkle on top. For extra crunch, use crushed shortbread or vanilla wafer cookies in place of the graham crackers.
If you want a stronger pineapple punch, you can stir a tablespoon of the reserved juice into the filling, but the card leaves this out, so treat it as optional. More liquid than that will loosen the set.
Storing, Freezing, and Making Pineapple Cheesecake Ahead
Store leftover pineapple cheesecake covered in the refrigerator for up to 4 days, which fits the USDA guidance that refrigerated leftovers are best eaten within 3 to 4 days. The topping may soften the top of the filling slightly after the first day, which is still delicious.
To make it ahead, prepare the cheesecake without the topping and refrigerate it for up to 2 days. Make the topping the day you plan to serve.
To freeze, wrap the chilled and untopped cheesecake tightly in plastic wrap and then foil, and freeze it for up to 1 month. Thaw it overnight in the refrigerator before topping and slicing.
Serving Suggestions
Serve each slice chilled, with a spoonful of extra topping and a little whipped cream on the side. A sprinkle of toasted coconut or a few fresh mint leaves makes it look party ready.
This dessert pairs well with a light, cold drink such as sparkling lemonade or iced green tea. It is also an easy finish for a backyard barbecue, a baby shower, or a holiday dessert table since it needs no oven.
The Story Behind Pineapple Cheesecake
Cheesecake dates back to ancient Greece, but the creamy version we love today took shape in New York, where cream cheese was first produced in 1872. Home bakers soon found that cream cheese made a smoother, tangier filling than the fresh cheeses used before.
Pineapple became a favorite American dessert ingredient in the early 1900s, once canning made it possible to ship the fruit from Hawaii in a shelf stable form. Putting the two together was a natural move, and no bake pineapple cheesecake has been a potluck favorite ever since.
Ready to make it? Grab the recipe card below, then keep reading for answers to common questions.
No Bake Pineapple Cheesecake
A no bake pineapple cheesecake with a buttery graham crust, a thick whipped cream cheese filling, and a glossy pineapple topping. It needs no oven and sets in the refrigerator.
Ingredients
- 1 3/4 cups graham cracker crumbs (about 12 full sheets)
- 1/4 cup granulated sugar
- 7 tablespoons unsalted butter, melted
- 2 packages (8 ounces each) full-fat brick cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 1/2 cups cold heavy whipping cream
- 1 can (20 ounces) crushed pineapple in juice, drained and pressed (reserve the juice)
- 1/2 cup reserved pineapple juice
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- Stir the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter together until the crumbs look like wet sand.
- Press the crumb mixture firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan, then refrigerate for 15 minutes.
- Drain the crushed pineapple in a fine mesh sieve, pressing firmly to remove as much juice as possible, and save the juice. Measure out 1 cup of pressed pineapple for the filling and set the rest aside for the topping.
- Beat the softened cream cheese on medium speed for about 2 minutes until completely smooth. Add the powdered sugar, vanilla, lemon juice, and salt, and beat for 1 minute more.
- In a separate cold bowl, whip the heavy cream to stiff peaks. Fold about one third of the whipped cream into the cream cheese mixture, then gently fold in the rest.
- Fold in the 1 cup of pressed pineapple until no white streaks remain.
- Spoon the filling into the chilled crust, spread it evenly, and tap the pan twice on the counter. Cover loosely and refrigerate for at least 6 hours or overnight.
- While the cheesecake chills, whisk 1/2 cup reserved pineapple juice with the cornstarch in a small saucepan until smooth. Add the remaining pressed pineapple (about 1/2 cup) and 2 tablespoons granulated sugar.
- Cook over medium heat, stirring constantly, for 2 to 3 minutes until thick, glossy, and bubbling. Cool completely.
- Run a thin knife around the edge of the pan, release the springform ring, and spoon the cooled topping over the cheesecake just before serving.
Notes
Use canned pineapple only, since fresh pineapple contains bromelain, which breaks down dairy and can make the filling thin. Use brick cream cheese, not tub style. Store covered in the refrigerator for up to 4 days. To make ahead, prepare without the topping and refrigerate for up to 2 days. To freeze, wrap the chilled, untopped cheesecake tightly and freeze for up to 1 month, then thaw overnight in the refrigerator. For clean slices, dip a thin knife in hot water and wipe it between cuts.
Nutrition Information:
Yield:
12Serving Size:
1 sliceAmount Per Serving: Calories: 430Total Fat: 32gSaturated Fat: 19gSodium: 200mgCarbohydrates: 31gFiber: 1gSugar: 22gProtein: 5g
Pineapple Cheesecake Questions
Can you use fresh pineapple instead of canned?
It is best to stick with canned pineapple. Fresh pineapple contains bromelain, an enzyme that breaks down dairy proteins and can make the filling thin or bitter.
Why did my no bake cheesecake not set?
The most common causes are undrained pineapple, tub-style cream cheese, or cream that was not whipped to stiff peaks. Give the cheesecake another hour or two in the refrigerator, since it firms up as it gets colder.
How long does pineapple cheesecake need to chill?
Chill it for at least 6 hours, and overnight is even better. The longer rest gives you cleaner slices and a more cohesive texture.
Can you use a different pan?
A 9-inch springform pan gives the best slices because the ring lifts away cleanly. A 9-inch pie plate also works, but you will serve it straight from the dish.
Can you use whipped topping instead of heavy cream?
You can fold in the same amount of thawed whipped topping, but the filling will be lighter and a little less rich. Whipped heavy cream gives you the firmest set and the best flavor.
Why This Pineapple Cheesecake Recipe Works
This pineapple cheesecake sets without baking or gelatin because the whipped cream traps air in the thick cream cheese base, and the cold of the refrigerator firms the butterfat. Full-fat brick cream cheese provides the structure, while the whipped cream keeps it light.
Pressing the pineapple removes the liquid that would otherwise loosen the filling. The cooked topping uses cornstarch to turn the saved juice into a glossy glaze, so the flavor stays bright and the texture stays clean.
The graham crust is chilled before filling, so the butter firms up and the base holds together under a knife. Every step is built to protect the texture of the final slice.
Make Pineapple Cheesecake This Weekend
You now have everything you need to make a creamy, sliceable pineapple cheesecake with no oven required. Start the crust tonight, let the cheesecake chill overnight, and add the glossy topping right before you serve it.
Pin this recipe, grab a can of crushed pineapple on your next grocery run, and treat your family to a pineapple cheesecake they will ask for again.
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