This easy, no-bake pineapple cheesecake is soft, creamy, refreshing, and ideal for warm days or when you want a quick dessert that still feels special. With a simple cookie base and a light, fruit-filled filling, it relies entirely on chilling rather than baking, making the texture exceptionally smooth. The combination of cream cheese, whipped cream, and juicy pineapple gives the cheesecake a balanced sweetness and a tropical aroma that develops beautifully during refrigeration.
Ingredients – Base
- ½ cup (60 g) crushed graham crackers or cornstarch cookies
- 2 teaspoons sugar
- 2 tablespoons melted unsalted butter
Ingredients – Filling
- 1 package (225 g) cream cheese at room temperature
- ½ cup (60 g) sifted powdered sugar
- 1 can (560 g) diced pineapple, well drained
- 450 g whipped cream (whipped topping)
