Quick & Easy PINEAPPLE CHEESECAKE Recipe - Eazy Peazy Desserts (2024)

If you’re a fan of Disney, you’ve probably enjoyed a Pineapple Whip a time or two. But what if you could incorporate the flavors of your favorite Disney treat into a delicious dessert? With this pineapple cheesecake recipe, you can combine the flavors of a Dole Whip into a no-bake pineapple dessert to create a tropical dessert that’s perfect for the summer.

Pineapple cheesecake

Delicious and creamy pineapple cheesecake that doesn’t require any baking? Yes, please! This pineapple cheesecake recipe is a no-bake dessert that is perfect for summer. The pineapple filling is light and refreshing, while the graham cracker crust adds a bit of sweetness and crunch.

This pineapple cheesecake recipe is so easy to make, requiring only a few simple ingredients that you probably already have in your pantry. The pineapple flavor is perfectly balanced with the cream cheese and Graham cracker crust. Serve this pineapple cheesecake chilled, topped with whipped cream and fresh pineapple slices. You’ll love how quickly this no bake pineapple cheesecake comes together!

Other cheesecakes you will love:

• Instant Pot Oreo cheesecake
• Root beer cheesecake
• Twinkie cheesecake
• No bake mint cheesecake

Pineapple Cheesecake Baking Supplies

Preparing cheesecake at home is a pretty simple process – especially when you have an easy no bake recipe to follow. But there are still a few supplies you’ll need to ensure your cheesecake comes out amazing the first time you prepare it! In addition to the ingredients listed above, you’ll also need these baking supplies to put this recipe together:

• Springform pan. To ensure your crust stays intact when the cheesecake is finished chilling, using a springform pan is essential. Unlike other pans, the sides of a springform pan are removable, making it easy to take the cheesecake out of the pan without disturbing the cake or the crust.
• Pineapple mold. Decorating your cheesecake with chocolate pineapples is an easy way to add a fun touch to the top of your dessert. In order to make the white chocolate pineapples, you’ll need a pineapple shaped mold. Simply pour the melted chocolate into the mold to instantly create an adorable decoration for the top of your pineapple cheesecake.

What’s the Best Way to Crush Graham Crackers?

Using crushed graham crackers is the best way to add a classic cheesecake flavor to your dessert. And while you can purchase premade graham cracker crumbs at the store, why pay more for the pre-crushed variety when you can easily make the crumbs yourself at home?

When it comes to crushing graham crackers, there are two different methods you could use to make the crust for your cheesecake:

• Food processor. Using your food processor is the easiest way to get graham cracker crumbs for your dessert. Simply place the graham crackers in the bowl of the food processor and pulse until the crackers are ground into fine crumbs.
• Rolling pin. Another popular method for crushing graham crackers is with a rolling pin. When using this method, it’s best to work in batches to ensure all your crackers are evenly crushed. Place the graham crackers in a zip-top bag and roll over the crackers with the rolling pin. Continue rolling until all the crackers are crushed into fine crumbs.

Pineapple Whip Cheesecake Tips & Tricks

You’re going to love how easy it is to make this no bake dessert! And with these simple tips, you can be sure your tropical cheesecake tastes delicious on the first try.

Start with room temperature ingredients

When making cheesecake, it’s always a good idea to start with room temperature cream cheese and butter. Softened ingredients are easier to mix, ensuring that all the ingredients are well combined and lump-free when you add your cheesecake filling to the pan. Place the butter and cream cheese on the counter around one hour before you plan to start preparing your dessert to give both ingredients plenty of time to soften.

Don’t forget to drain your pineapple.

Since pineapple is full of juice, mixing it into your cheesecake batter could prevent the batter from setting if the fruit isn’t drained first. Start by pouring the canned pineapple into a strainer to remove the fruit from the juice. Then allow the fruit pieces to sit in the strainer for a few minutes to give the juice in the fruit a chance to drip out before mixing the pieces into the cheesecake batter.

Coat the pineapple with powdered sugar

Even after allowing your pineapple to strain, it may be difficult to fully incorporate the pineapple pieces into the cheesecake. One simple way to help the pineapple mix into the cheesecake batter is to coat the pieces in powdered sugar. Sprinkle powdered sugar over the top of the strained pineapple and toss the fruit to coat the pieces in sugar, then mix the pineapple into the cheesecake filling.

Make the most of your freezer

When it comes to making no-bake cheesecake, the freezer is your friend – especially when you’re preparing the crust. Unlike a traditional cheesecake, the crust on this no-bake dessert isn’t cooked. That means the butter won’t have a chance to melt and reharden, which gives baked cheesecake crust its sturdiness. But with the help of your freezer, you can mimic that reaction. After mixing your crust and pressing it into the pan, place the pan in the freezer to give the butter time to harden. After that, your cheesecake is ready to be filled. Freezing the cheesecake with the filling inside will help the cheesecake filling set, giving it the same consistency as baked cheesecake.

Rich, creamy and bursting with pineapple flavor, this no-bake pineapple cheesecake is sure to become a new summer favorite!

Ingredients in Pineapple Cheesecake

Making your own no bake pineapple cheesecake at home couldn’t be easier with this recipe! With a few simple ingredients, you can whip up a cheesecake without the need to turn on your oven at all.

To make pineapple cheesecake, you’ll need:

• Graham crackers
• Sugar
• Butter
• Cream cheese
• Heavy cream
• Powdered sugar
• Vanilla extract
• Pineapple flavoring
• Pineapple chunks
• Yellow food coloring
• White chocolate

Here’s how to make pineapple cheesecake

Open the can of pineapple chunks, and drain off the juice. Let the chunks sit in a strainer to completely remove the juice. (You’ll sprinkle with powdered sugar before adding to cheesecake, this will help the chunks of pineapple to mix with the cheesecake batter).

To make the crust

Place the Graham Crackers in the food processor with the sugar, and pulse into crumbs. Melt the butter in a medium size bowl, and pour Graham Cracker crumbs into the butter and stir well to coat. Line the bottom of a 7 inchspring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon. Place the pan in the freezer.

To make the pineapple

Melt the white chocolate in the microwave in a small bowl, and add a few drops of yellow food coloring Gel, and stir well. Spoon the white chocolate into the pineapple mold, and allow to set for about 15 minutes, then place the mold in the refrigerator to completely set the chocolate. Leave the mold in the refrigerator until time to decorate the cheesecake.

To make the cheesecake filling

1. In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form, and the cream is whipped. Remove the whipped cream to a separate bowl, and place the bowl in the refrigerator.
2. In the mixing bowl, place the cream cheese, and blend until smooth and fluffy. Add the vanilla, powdered sugar, and sugar, and mix until smooth. Add the pineapple flavoring, and yellow food coloring gel, and mix. Remove the whipped cream from the refrigerator, and add to the mixing bowl, and blend to mix.
3. Place the drained pineapple chunks in a bowl, and sprinkle with powdered sugar, and gently fold into the cheesecake batter.
4. Remove the pan from the freezer, and pour the cheesecake batter into the pan, and smooth out the top. Sprinkle additional cereal on top of the cheesecake, and place the pan back in the freezer, overnight for best results.

To make the frosting

1. In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy. Add the vanilla and heavy cream, and mix. Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the pineapple flavoring and mix. Remove half of the frosting to a bowl, and add a few drops of yellow food Coloring gel to the remaining frosting in the mixing bowl, until a light yellow color is achieved.
2. Place the yellow frosting on one side of a pastry bag, and the white frosting on the other side of the pastry bag with the large star tip. Pipe the frosting in the center of the cheesecake, using a swirling, motion, leaving a large dollop in the center of the cheesecake, and bring it up to a point. Place the white chocolate pineapple on top of the frosting.
3. Place the cheesecake back in the freezer until time to serve. When ready to serve, remove the spring-form from the pan, and slice the cheesecake into 2 inch pieces. Serve, and enjoy!

NOTE: Make sure that you leave the butter and cream cheese called for in this recipe, out on the counter until it is soft. The frosting will not mix correctly if the butter and cream cheese are cold, both need to be soft, and at room temperature.

This pineapple cheesecake is the perfect no bake dessert for summer. With a few simple ingredients, you can have this delicious cheesecake ready to enjoy in just minutes. So gather your friends and family around for a sweet and refreshing summer treat. Thanks for reading, and be sure to check out my other recipes!

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