No-Bake Pineapple Cheesecake
Cool, creamy, and bursting with tropical flavor, this No-Bake Pineapple Cheesecake is the perfect warm-weather dessert that requires zero oven time.
Servings: 10 servings
Calories: 370kcal
Equipment
- 9-inch springform pan
- Mixing Bowl
- Small saucepan
Ingredients
Crust Ingredients
- 1 cup Finely crushed NILLA Wafers
- 3 tablespoons Butter or margarine, melted
- ½ teaspoon Ground cinnamon
Filling Ingredients
- 1 envelope KNOX Unflavored Gelatine
- 1 can (8 oz.) Crushed pineapple, drained (reserve the liquid)
- 3 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
- ¾ cup Sugar
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Instructions
- 1. In a medium bowl, mix crushed NILLA wafers, melted butter, and cinnamon. Press into the bottom of a 9-inch springform pan. Chill while making the filling.
- 2. In a small saucepan, sprinkle gelatin over reserved pineapple juice (about 1/3 cup). Let bloom for 1 minute, then heat on low until dissolved (about 5 minutes).
- 3. In a large bowl, beat cream cheese and sugar until fluffy. Slowly add dissolved gelatin and mix until smooth.
- 4. Refrigerate the cream cheese mixture for 10–15 minutes until slightly thickened.
- 5. Fold in drained crushed pineapple and COOL WHIP until evenly combined. Pour over crust and smooth top.
- 6. Refrigerate at least 4 hours or overnight until fully set. Garnish before serving if desired.
Notes
Make sure the pineapple is well-drained to avoid excess moisture. Let the cheesecake chill overnight for the cleanest slices. Top with fresh pineapple, whipped cream, or toasted coconut for a tropical twist.
Nutrition
Calories: 370kcal | Fat: 25g