Creamy Pineapple Cheesecake Delight
A silky no-bake pineapple cheesecake with a buttery graham crust and tropical, creamy filling. Light, lush, and perfect for warm days.
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Servings:
Ingredients
Main Ingredients
- 1.75 cups graham cracker crumbs
- 3 tbsp granulated sugar for the crust
- 7 tbsp unsalted butter, melted
- 0.13 tsp fine salt a small pinch boosts flavor
- 24 oz cream cheese, softened
- 0.67 cup granulated sugar for the filling
- 0.67 cup sour cream, room temperature
- 1.5 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1.5 cups crushed pineapple, well drained press dry with paper towels
- 2 tsp unflavored gelatin
- 3 tbsp cold water for blooming gelatin
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar for the whipped cream
- 0.5 cup crushed pineapple optional, for garnish
Instructions
Preparation Steps
- Line a 9-inch springform pan base with parchment. Lightly grease the sides.
- Stir graham crumbs, 3 tbsp sugar, salt, and melted butter until evenly moistened.
- Press crumbs firmly into the pan bottom. Chill while you make the filling.
- Drain crushed pineapple very well. Squeeze dry with paper towels to remove excess juice.
- Bloom gelatin by sprinkling it over cold water in a small bowl. Let stand 5 minutes.
- Warm bloomed gelatin gently in the microwave 10–15 seconds to dissolve. Cool briefly.
- Beat softened cream cheese and 2/3 cup sugar until smooth and fluffy, about 2 minutes.
- Mix in sour cream, vanilla, and lemon juice until silky.
- Stream in the dissolved gelatin while mixing on low until fully incorporated.
- Whip heavy cream with powdered sugar to stiff peaks. Fold into the cheesecake mixture.
- Fold in the well-drained pineapple. Do not overmix.
- Spread filling over the crust. Smooth the top. Cover and chill 4–6 hours, or overnight.
- Top with extra pineapple before serving. Slice with a hot, dry knife for clean cuts.
Notes
Variation: Add 1/2 cup toasted shredded coconut to the crust or sprinkle on top for a tropical crunch. Storage: Cover and refrigerate up to 4 days; freeze slices up to 1 month, thaw in the fridge.
This recipe is an original creation inspired by classic Creamy Pineapple Cheesecake Delight flavors. All ingredient ratios and instructions are independently developed.