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Escape to paradise with this luscious No-Bake Pineapple Heaven Cheesecake Dessert, a Tropical Treat that’s creamy, tangy, and oh-so-refreshing. Perfect for summer gatherings, potlucks, or any day you crave a taste of the tropics, this easy, no-bake dessert layers a buttery graham crust, silky cheesecake filling, and sweet pineapple for a crowd-pleasing delight!

Why You’ll Love No-Bake Pineapple Heaven Cheesecake Dessert

The No-Bake Pineapple Heaven Cheesecake Dessert shines as a Tropical Treat:

No Oven Needed: Quick and fuss-free for warm days.
Creamy Bliss: Velvety cheesecake meets juicy pineapple.
Make-Ahead: Chill and serve, ideal for entertaining.
Stunningly Simple: Looks impressive, tastes divine.
I adore this Tropical Treat for its cool, refreshing vibe and tropical flair!

Ingredients for No-Bake Pineapple Heaven Cheesecake Dessert

Here’s what you’ll need for No-Bake Pineapple Heaven Cheesecake Dessert (serves 12):

Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted

Cheesecake Filling:

16 oz (2 cups) cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream

Assembly:

1 (20 oz) can pineapple tidbits, drained (or pineapple filling)

Optional Garnish:

Whipped cream
Fresh pineapple slices

Equipment:

9×13-inch baking dish or springform pan
Electric mixer

Ingredient Tips:

Graham Crackers: Crush finely for a cohesive crust; use a food processor or ziplock bag.
Cream Cheese: Softened at room temperature for smooth blending; avoid low-fat for richness.
Pineapple: Drain well to prevent a soggy dessert; crushed or tidbits work best.
Whipping Cream: Cold for best volume; whip to stiff peaks for structure.
Butter: Unsalted for flavor control; melt completely for even crust.

Directions for No-Bake Pineapple Heaven Cheesecake Dessert

Let’s create this dreamy No-Bake Pineapple Heaven Cheesecake Dessert!

Prepare the Crust

In a medium bowl, I mix 2 cups graham cracker crumbs with ½ cup melted butter until evenly moistened, like wet sand.
I press the mixture firmly into the bottom of a 9×13-inch baking dish, using the back of a spoon for a smooth layer.
I chill the crust in the refrigerator for 15 minutes to set.

Make the Cheesecake Filling

In a large bowl, I beat 16 oz softened cream cheese with an electric mixer until creamy, about 2 minutes.
I gradually add 1 cup powdered sugar, mixing until smooth.
In a separate bowl, I whip 2 cups cold heavy cream to stiff peaks, about 3–4 minutes.
I gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and fluffy.

Assemble the Dessert

I spread half the cheesecake filling evenly over the chilled crust, smoothing with a spatula.
I spoon 1 can (20 oz) drained pineapple tidbits over the filling, spreading evenly.
I top with the remaining cheesecake filling, smoothing the surface for a polished look.

Chill and Serve

I cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to firm up.
Before serving, I garnish with whipped cream swirls and fresh pineapple slices for a tropical touch.
I slice with a warm, clean knife for neat portions and serve chilled.

Nutrition

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: ~4 hours 20 minutes
Servings: 12
Calories: ~400 kcal per serving
Macros per Serving: 35g carbs, 5g protein, 28g fat, 1g fiber

Variations

Try these twists on No-Bake Pineapple Heaven Cheesecake Dessert:

Coconut Dream: Add ½ cup toasted coconut to the crust for a Tropical Treat.
Mango Twist: Layer with mango puree for a vibrant Tropical Treat.
Gluten-Free: Use gluten-free graham crackers for the crust.
Lightened Up: Swap cream cheese with Neufchâtel and use light whipped topping.
Mini Desserts: Assemble in individual cups for portable portions.

Serving Ideas:

Pair with Layla Cooks’ Healthy Breakfast Cookie for a sweet morning spread.
Serve with iced tea or a piña colada to enhance the Tropical Treat vibe.
Present in a glass dish to showcase the beautiful layers.

Storage

I store No-Bake Pineapple Heaven Cheesecake Dessert in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 3–4 days to maintain its creamy texture. I avoid freezing, as the no-bake filling may lose its smooth consistency and the crust could become soggy upon thawing. For leftovers, I let the dessert sit at room temperature for 10–15 minutes before serving to soften slightly and revive the flavors.

FAQs About No-Bake Pineapple Heaven Cheesecake Dessert

Here are some common questions about this recipe:

Can I use fresh pineapple instead of canned pineapple filling?
Yes, you can use fresh pineapple. Dice it into small pieces and adjust the sweetness to your liking by adding a bit of sugar or honey if needed. Ensure it’s well-drained to prevent excess liquid from affecting the cheesecake’s texture.

Can I make this cheesecake ahead of time?
Absolutely! This dessert is perfect for preparing ahead. Simply cover and refrigerate the assembled cheesecake for up to 24 hours before serving. This allows the flavors to meld together beautifully.

How can I make the cheesecake crust gluten-free?
To make the crust gluten-free, substitute the graham cracker crumbs with gluten-free graham crackers or cookies. Ensure they are finely crushed and mix them with melted butter as per the recipe instructions.

Can I freeze leftovers of this no-bake cheesecake?
It’s not recommended to freeze No-Bake Pineapple Heaven Cheesecake Dessert as it may alter the creamy texture and cause the crust to become soggy upon thawing. It’s best enjoyed fresh or stored in the refrigerator for up to 3–4 days.

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Conclusion

Treat yourself and your loved ones to this delightful No-Bake Pineapple Heaven Cheesecake Dessert. Its creamy richness combined with the tangy sweetness of pineapple makes it an irresistible choice for any gathering or simply as a refreshing treat on a hot day. Enjoy the taste of the tropics with every creamy bite!