No Bake Pineapple Cheesecakes

No Bake Pineapple Cheesecakes are a fun, refreshing twist on the classic Pineapple Upside Down Cake, bringing together two well loved desserts in one easy treat. They have all the tropical flavour you love, but with a creamy cheesecake base that feels light and indulgent at the same time.

And yes, we can confidently say this one is pretty good. No baking, no fuss, and no oven stress at all, which makes it hard to beat when you want an impressive dessert without the extra effort.

What Makes This Recipe So Good

This No Bake Pineapple Cheesecake works so well because it delivers the creamy, tangy richness of a classic cheesecake without the risk and effort of baking. The pineapple adds natural sweetness and brightness, cutting through the cream cheese so the dessert feels refreshing instead of heavy.

What sets this pineapple cheesecake apart is how reliable it is. This recipe for pineapple cheesecake no bake style sets firmly in the fridge, slices cleanly, and keeps its shape beautifully, making it an easy no bake cheesecake you can confidently make ahead for any occasion.

What Goes Into No Bake Pineapple Cheesecake

This No Bake Pineapple Cheesecake uses simple, easy-to-find ingredients, but each one has a clear purpose in creating the right texture and balance.

• Graham Cracker Crumbs: These form a sturdy, buttery base that holds together well once chilled, giving you clean slices without baking.
• Cream Cheese: Softened cream cheese is the backbone of the filling, providing that classic cheesecake richness and structure.
• Thickened Cream (Heavy Cream): Whipped into the mixture, this helps lighten the filling so it sets smooth and fluffy rather than dense.
• Pineapple: Finely crushed or diced pineapple adds sweetness and acidity, cutting through the creaminess and giving this cheesecake its signature tropical flavour.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

On the stove

1. Prepare Base: Combine graham cracker crumbs with the melted butter and sugar (or sweetener) until evenly coated. Set aside while you prepare the filling.

1. Whip The Filling: In a large bowl, beat the cream cheese, cream, and sugar (or sweetener) with an electric mixer on medium-high speed until smooth and creamy.

1. Add The Flavourings: Gently fold in the Greek yogurt, pineapple, and vanilla until fully combined and evenly distributed.

1. Build The Base Layer: Divide the crumb mixture evenly among 4 serving glasses, pressing it firmly into the base of each glass.

1. Layer And Chill: Spoon the cream cheese mixture over the bases, smoothing the tops. Cover and refrigerate for 15 to 30 minutes until lightly set.

1. Garnish And Serve: Top each cheesecake with extra pineapple and finish with a maraschino cherry placed in the centre before serving.

This No Bake Pineapple Cheesecake pairs beautifully with something light and slightly crisp to balance the creamy texture. A slice of Moist Cornbread works surprisingly well here, adding a gentle sweetness and soft crumb that complements the tropical pineapple without overpowering it.

For something a little more indulgent, serve it alongside Hot Cross Buns to add warmth and richness to the table, making this pineapple cheesecake feel right at home as part of a dessert spread or afternoon treat lineup.

Kitchen tip

• Drain the pineapple well: We know it is tempting to skip this, but extra juice will loosen the filling. We usually press the pineapple in a sieve with the back of a spoon, and it makes a big difference in how creamy and set the no bake cheesecake turns out.
• Let the cream cheese soften properly: If it is still cold, you will be fighting lumps the whole time. We like to leave mine out until it is soft enough to press easily with a finger, which gives you that smooth, silky texture.
• Press the base firmly, not gently: A solid base means clean layers when you scoop it up. We use the bottom of a glass and give it a good press so it holds together instead of crumbling.
• Chill a little longer if you have time: It sets fast, but we almost always leave it in the fridge a bit longer than recommended. The flavour improves, the texture firms up, and it just tastes better overall.

Recipe FAQ's

The key is whipping the cream cheese and cream until smooth and slightly thick, then chilling long enough for it to firm up. If your kitchen is warm, give the cheesecakes a little extra fridge time for best results.

This usually happens if the pineapple was not drained well or the cream cheese was too warm and loose. Make sure the pineapple is dry and the cream cheese is softened but not melted.

Yes, this recipe for pineapple cheesecake no bake works well in a small springform pan. Press the base firmly and allow extra chilling time so it slices cleanly.

What you need

• 1 cup graham cracker crumbs
• 1/4 cup butter melted
• 1 tablespoon granulated sugar or natural sweetener
• 8 oz block cream cheese softened
• 1/2 cup thickened cream or heavy cream
• 1/2 cup plain Greek yogurt
• 4 tablespoons granulated sugar or natural sweetener
• 1 teaspoon pure vanilla extract
• 8 oz sliced pineapple tinned or fresh - about 4 slices, crushed or finely diced
• 4 pineapple slices extra, to garnish
• 4 Maraschino Cherries to garnish

Method

1. Combine together the graham cracker crumbs with the melted butter and sugar (or sweetener). Set aside.
2. In a larger bowl, beat the cream cheese, cream and sugar (or sweetener) with an electric mixer on medium-high speed setting until smooth and creamy. Fold in the yogurt, pineapple and vanilla and mix well to combine.
3. Divide the biscuit mixture among 4 individual serving glasses and press into the base of each glass.
4. Repeat with the cream cheese mixture; cover and refrigerate for 15-30 minutes to chill.
5. To serve, garnish with the additional pineapple and a maraschino cherry in the centre of the pineapple ring.