Creamy Pineapple Cheesecake

In the song “It Couldn’t Please Me More”, Fred Ebb described a pineapple as “so rare… so costly… so luxurious.” Perhaps in World War II Europe a pineapple would be as rare and precious as any gem. Today, they’re more ubiquitous, but their sweet-tart flavor and fresh fragrance still make them feel exotically luxurious. The pineapple is a long-standing symbol of hospitality, making it just the thing to serve up to dinner guests.

You may think baking creamy pineapple cheesecake at home would be difficult, but it’s not. Especially when you don’t have to bake at all! This is an easy creamy pineapple cheesecake from scratch that requires no baking. The smooth and creamy cream cheese blends so well with the tart sweetness unique to pineapples. The whipped cream and cherries make an adorable (and delicious) garnish. 

This homemade creamy pineapple cheesecake dessert will be the star of a summer party, but as this calls for canned pineapple, you can really have it any day of the year. 

Pineapple may not be the most traditional thing to serve at Christmas or Thanksgiving, but this pineapple cheesecake is so delicious it’s quite likely that no one will complain. They may even say it couldn’t please them more! 

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Why You’ll Love This Recipe

• It’s a delicious and refreshing dessert that is so easy to make.
• No need to heat up the oven! Just put it in the refrigerator until it sets. 
• It’s a little out of the ordinary, making it a pleasant surprise. 
• It doesn’t require anything fancy. Just canned pineapple, cream cheese and some things you probably already have in your kitchen. 

Ingredient Notes and Substitutions

You could go with old-fashioned berries instead of pineapple if you want, but the pineapple’s unique flavor is what sets this recipe apart from other cheesecakes. Mandarin oranges could be used if that’s what you like. Why not go a little crazy with some mixed fruit cocktail? 

The maraschino cherries are an edible garnish that is the traditional accompaniment to pineapple. You could use Bing cherries, provided you remove the pits. If the theme for your party is “Blue Hawaii”, maybe consider blueberries. You could do without the garnish, of course, but it would look so much nicer with a few cherries. 

Cream cheese is the main ingredient in any cheesecake. You can substitute Neufchâtel for a dessert that’s lower in fat with a bit more tang and slightly grainy texture. An Italian-style cheesecake makes use of ricotta. Mascarpone is less tangy than cream cheese but no less rich and creamy. 

How to make pineapple cheesecake?

Place 8 ounces of cream cheese and half a cup of granulated sugar in a bowl and beat on high until it’s smooth and creamy. You want your cream cheese to have a nice whipped texture and the sugar to be evenly distributed to balance out the tartness with sweetness. 

Fold in 2 cups of Cool Whip. You can’t have a pie without Cool Whip! This will make the filling nice and soft. 

Add the crushed pineapple and combine it well. You want every bite to have a zap of pineapple goodness! .

You can make the crust yourself out of graham crackers, butter and sugar, but for convenience you can use a pre-prepared one. In any case, the cream cheese mixture can be poured in the crust and smoothed out evenly. 

Put it in the refrigerator to set. It needs at least four hours but ideally, it should set overnight. Just before serving, garnish with whipped cream and maraschino cherries. 

Creamy Pineapple Cheesecake video

THANKS FOR PINING!

Tips for Success

Many people don’t think of pineapples when they think of cheesecake but this recipe will make you rethink just what pineapples are good for. Now, a fresh pineapple is very difficult to cut up properly so it’s best to use canned pineapple for this dessert. A 30 ounce can of crushed pineapple will mix well with your cream cheese. Make sure to drain it first. The leftover juice can be used to make piña coladas. 

The cream cheese should be slightly softened. Do not microwave your cream cheese! You can let a wrapped chunk of cream cheese soak for a minute or so in warm water to get it just soft enough. 

Storage and Reheating

Cheesecake should be stored in the refrigerator in an airtight container or covered in plastic wrap so that it stays nice and moist and doesn’t absorb odors. It should keep 5 days in the refrigerator or frozen for 2 or three months. Frozen cheesecake should be thawed in the refrigerator so as not to affect the texture. This cheesecake is not baked and best served cold so there is no need to reheat. A no-bake cheesecake such as this is light and airy and should not be left at room temperature for very long. 

Serving Suggestions

This creamy pineapple cheesecake recipe makes something that tastes great all on its own. You can serve it as dessert or with tea or coffee. If you plan to serve it at a Hawaiian-themed luau, here’s a recipe for pineapple lemonade that is sure to please your guests. Pineapple Lemonade – Sweet Pea’s Kitchen 

Easy Pineapple cheese ball – Easy & fast holiday pineapple cheese ball recipe!

FAQs

Can I make it ahead of time?

Optimally, a cheesecake should refrigerate overnight. So it’s best to make this cheesecake well ahead of time. 

Do I have to bake the crust?

Not at all! It’s better if you don’t as this will make the crust soggy.

Can I set the cheesecake in the freezer?

Only if you like cheesecake popsicles. Don’t try to rush things! To get the light and airy texture of cheesecake, you want to go low and slow in the refrigerator. After your cheesecake has set, it can be frozen for a couple of months. 

Notes:

If you prefer a more traditional pineapple dessert, try this recipe for pineapple upside-down cake: Pineapple Upside Down Cake – Sweet Pea’s Kitchen