Table of Contents
Pineapple Whip Cheesecake is a dreamy, tropical dessert that captures the light, creamy magic of a classic pineapple whip and transforms it into an irresistible no-bake cheesecake. With its buttery graham cracker crust, fluffy pineapple-studded filling, and cloud-like whipped topping, this dessert feels like sunshine on a plate. Every bite is cool, refreshing, and bursting with bright pineapple flavor.
This cheesecake is perfect for warm-weather gatherings, holidays, or anytime you want an effortless dessert that looks impressive without turning on the oven. The combination of smooth cream cheese, airy whipped cream, and juicy pineapple creates a texture that’s rich yet refreshing — never heavy. It’s the kind of dessert that disappears fast and always gets recipe requests.
If you love make-ahead desserts that are simple, elegant, and crowd-pleasing, Pineapple Whip Cheesecake deserves a permanent spot in your recipe collection. Let’s walk through everything you need to know to make this tropical favorite perfectly every time.
Why You’ll Love This Recipe
Pineapple Whip Cheesecake checks all the boxes for an ideal dessert. Here’s why it’s a guaranteed hit:
- No-Bake Convenience: Perfect for summer — no oven required.
- Light and Creamy Texture: Whipped cream keeps the filling airy and smooth.
- Tropical Flavor: Sweet pineapple brings brightness to every bite.
- Make-Ahead Friendly: Even better after chilling overnight.
- Crowd-Pleaser: Loved by both cheesecake fans and fruit dessert lovers.
- Beautiful Presentation: Topped with fresh pineapple and raspberries.
- Customizable: Easy to adapt with different fruits or crusts.
This is the kind of dessert that feels indulgent without being overwhelming.
Preparation and Chill Time
This cheesecake is simple to assemble and just needs time to chill and set.
- Prep Time: 25 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: About 4½ hours
- Servings: 10–12 slices
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple chunks, drained and chopped
- ½ cup crushed pineapple, well drained
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh pineapple chunks
Garnish
- Fresh raspberries
Step-by-Step Instructions
Prepare the Crust
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 15 minutes to set.
Make the Creamy Filling
In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add powdered sugar and beat again until fully combined and creamy.
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
Fold in the chopped pineapple chunks and crushed pineapple until evenly distributed.
Assemble the Cheesecake
Pour the pineapple cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Prepare the Topping
Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake.
Top with fresh pineapple chunks and garnish with fresh raspberries for a bright, tropical finish.
How to Serve
This cheesecake is best served cold for the cleanest slices and best texture.
- Slice with a warm, clean knife for smooth cuts
- Serve straight from the refrigerator
- Perfect on its own or with a drizzle of pineapple syrup
- Ideal for summer parties, potlucks, and holidays
Additional Tips
- Drain Pineapple Well: Excess liquid can prevent the cheesecake from setting properly.
- Softened Cream Cheese: Ensures a smooth, lump-free filling.
- Overnight Chill: Gives the best texture and flavor.
- Stable Whipped Cream: Chill your bowl and beaters for best results.
- Extra Tropical Touch: Add shredded coconut to the crust or filling.
Recipe Variations
- Coconut Pineapple Cheesecake: Add ½ cup shredded coconut to the filling.
- Mango Pineapple Version: Replace half the pineapple with diced mango.
- No Graham Crackers: Use vanilla wafer or shortbread cookie crumbs.
- Mini Cheesecakes: Assemble in jars or muffin cups for individual servings.
Storage and Make-Ahead
- Refrigerator: Store covered for up to 4 days.
- Freezing: Freeze without topping for up to 2 months. Thaw overnight and decorate before serving.
- Make Ahead: Perfect to prepare a day in advance for stress-free hosting.
Frequently Asked Questions
Can I use canned pineapple only?
Yes, just be sure it’s fully drained to avoid excess moisture.
Can I make this without a springform pan?
Yes, a deep pie dish or square pan works well.
Is this cheesecake very sweet?
It’s balanced and light — sweet but refreshing, not heavy.
Conclusion
Pineapple Whip Cheesecake is the ultimate no-bake dessert for anyone who loves tropical flavors and creamy textures. It’s easy to prepare, stunning to serve, and incredibly refreshing. Whether you’re hosting a summer gathering or simply craving a slice of sunshine, this cheesecake delivers pure dessert bliss with minimal effort.
Print
Pineapple Whip Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (20 oz) pineapple chunks, drained and chopped
- ½ cup crushed pineapple, well drained
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 cup fresh pineapple chunks
Garnish
- Fresh raspberries
Instructions
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add powdered sugar and beat again until fully combined and creamy.
In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
Fold in the chopped pineapple chunks and crushed pineapple until evenly distributed.
Pour the pineapple cheesecake filling over the chilled crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or preferably overnight, until fully set.
Just before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or spread the whipped cream over the chilled cheesecake.
Top with fresh pineapple chunks and garnish with fresh raspberries for a bright, tropical finish.