Who doesn’t love a no-bake dessert! This delectable Pineapple Cheesecake Dessert is very easy to make and does not take a lot of ingredients. While no baking is required, some refrigerator time in between steps is needed for the dessert to set.
The dessert is comprised of three layers: a base, cheesecake layer, and the pineapple and whipped cream topping. The base is made with graham wafer crumbs mixed with butter and then pressed into a lightly greased 9” square baking pan. The cheesecake layer consists of cream cheese, icing sugar (aka confectioner’s sugar or powdered sugar), butter, and vanilla. And, the topping is made with whipping cream and well drained crushed pineapple along with a small amount of icing sugar, cream of tartar, and vanilla extract.
Because the crushed pineapple is going to be folded into the whipped cream, the canned pineapple must be well-drained of its juice. Otherwise, the excess moisture from the pineapple will break down the whipped cream. Start with draining the pineapple in a colander or wire mesh sieve and use the back of a large spoon to press the pineapple to extract as much juice as possible. I suggest then rolling the pineapple in a clean cotton tea towel to blot out any remaining excess moisture. Leave the pineapple in the tea towel until called for in the recipe. If the tea towel quickly becomes soaking wet, transfer pineapple to another clean dry tea towel. I usually start this process about 45 minutes or so before preparing the topping.
To make sure the cream whips to its full potential, everything must be cold – the cream, the bowl, and the mixer’s whisk attachment. For this reason, I recommend chilling the bowl and whisk attachment for about 15-20 minutes in the refrigerator before whipping the cream.
This dessert will easily keep a couple of days in the refrigerator…if it lasts that long! If it is made ahead or there are leftovers to be kept for a following day, I recommend loosely placing a piece of plastic wrap over the dessert pan to help keep the dessert fresh. Just ensure that the plastic wrap does not touch the top of the dessert.
No-Bake Pineapple Cheesecake Dessert
Ingredients:
Base:
2 cups graham cracker crumbs
6 tbsp granulated sugar
6 tbsp melted butter
Cheesecake Layer:
½ cup butter, softened at room temperature
½ lb (250g) cream cheese, cubed and softened at room temperature
1 tsp pure vanilla extract
12 oz/348g (apx. 3 cups) sifted icing sugar (aka confectioner’s sugar or powdered sugar)
Topping:
1 cup cold whipping cream, whipped until stiff peaks form
1½ tbsp sifted icing sugar
¼ tsp cream of tartar
1 tsp pure vanilla extract
1 – 14 oz/398ml can crushed pineapple, very well drained (apx. 1 cup pineapple after juice has been drained)
Method:
Base:
In medium-sized bowl, mix graham cracker crumbs and sugar together. Mix in the melted butter. Remove and reserve ¼ cup of mixture for sprinkling on top of dessert.
Press remaining mixture into lightly greased 9” square pan. Refrigerate for 1 hour.
Cheesecake Layer:
In bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until smooth and creamy. Add the creamed cheese, about one-third at a time, beating until smooth, creamy, and well incorporated with the butter, stopping to scrape sides and bottom of bowl, as necessary. Beat in the vanilla. Add the sifted icing sugar, about ½ cup at a time, starting each time with mixer on lowest speed and then increasing to medium-high speed to incorporate the icing sugar with the butter and cream cheese. When all of the icing sugar has been added, beat mixture one additional minute at medium-high speed.
Spread mixture evenly over chilled base. Refrigerate for at least 2 hours.
Topping:
About 45 minutes or so before preparing the topping, drain the pineapple well in a wire mesh sieve or colander. Use the back of a large spoon to press the pineapple to extract more juice. Roll pineapple in a clean cotton tea towel to blot out any remaining excess moisture. Leave pineapple in tea towel until called for in recipe (Note, if tea towel quickly becomes really wet, transfer pineapple to clean dry tea towel).
Place the bowl and whisk attachment of stand mixer in refrigerator for approximately 15-20 minutes to chill.
In small bowl, whisk the icing sugar and cream of tartar together.
In cold bowl of stand mixer fitted with whisk attachment, beat the whipping cream starting at low speed and increasing to medium speed until soft peaks start to form. Add the icing sugar, cream of tartar, and vanilla and continue to beat the mixture just until stiff peaks barely form. Do not overbeat. Remove bowl from mixer stand and gently fold in the well-drained crushed pineapple. Spread topping over chilled cheesecake layer and sprinkle reserved ¼ cup of graham wafer mixture over top of dessert. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.
Yield: Apx. 9 generous servings
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No-Bake Pineapple Cheesecake Dessert
Ingredients
Base:
- 2 cups graham cracker crumbs
- 6 tbsp granulated sugar
- 6 tbsp melted butter
Cheesecake Layer:
- ½ cup butter, softened at room temperature
- ½ lb (250g) cream cheese, cubed and softened at room temperature
- 1 tsp pure vanilla extract
- 12 oz/348g (apx. 3 cups) sifted icing sugar (aka confectioner’s sugar or powdered sugar)
Topping:
- 1 cup cold whipping cream, whipped until stiff peaks form
- 1½ tbsp sifted icing sugar
- ¼ tsp cream of tartar
- 1 tsp pure vanilla extract
- 1 – 14 oz/398ml can crushed pineapple, very well drained (apx. 1 cup pineapple after juice has been drained)
Instructions
Base:
- In medium-sized bowl, mix graham cracker crumbs and sugar together. Mix in the melted butter. Remove and reserve ¼ cup of mixture for sprinkling on top of dessert.
- Press remaining mixture into lightly greased 9” square pan. Refrigerate for 1 hour.
Cheesecake Layer:
- In bowl of stand mixer fitted with paddle attachment, beat butter on medium speed until smooth and creamy. Add the creamed cheese, about one-third at a time, beating until smooth, creamy, and well incorporated with the butter, stopping to scrape sides and bottom of bowl, as necessary. Beat in the vanilla. Add the sifted icing sugar, about ½ cup at a time, starting each time with mixer on lowest speed and then increasing to medium-high speed to incorporate the icing sugar with the butter and cream cheese. When all of the icing sugar has been added, beat mixture one additional minute at medium-high speed.
Spread mixture evenly over chilled base. Refrigerate for at least 2 hours.
Topping:
- About 45 minutes or so before preparing the topping, drain the pineapple well in a wire mesh sieve or colander. Use the back of a large spoon to press the pineapple to extract more juice. Roll pineapple in a clean cotton tea towel to blot out any remaining excess moisture. Leave pineapple in tea towel until called for in recipe (Note, if tea towel quickly becomes really wet, transfer pineapple to clean dry tea towel).
- Place the bowl and whisk attachment of stand mixer in refrigerator for approximately 15-20 minutes to chill.
- In small bowl, whisk the icing sugar and cream of tartar together.
In cold bowl of stand mixer fitted with whisk attachment, beat the whipping cream starting at low speed and increasing to medium speed until soft peaks start to form. Add the icing sugar, cream of tartar, and vanilla and continue to beat the mixture just until stiff peaks barely form. Do not overbeat. Remove bowl from mixer stand and gently fold in the well-drained crushed pineapple. Spread topping over chilled cheesecake layer and sprinkle reserved ¼ cup of graham wafer mixture over top of dessert. Refrigerate at least 2 hours before serving. Cut into desired-sized pieces.
Recipe Notes
Yield: Apx. 9 generous servings
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If you enjoy cream cheese-based desserts, you may also enjoy this Cherry Cheesecake recipe from My Island Bistro Kitchen.
