No-Bake Cheesecake With Pineapple

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Super easy pineapple no-bake cheesecake for the summer. I prefer this type of cheesecake because its whipped and tastes super light. I love adding the pineapple to contrast the tartness of the lime. Grilling the pineapple with sugar helps caramelize the sugars in the fruit and gives the dish a smokier flavor.

Assembly Process:

The best part about this recipe is that you don’t need to bake this at all! To make this dessert, layer the graham cracker crust on the bottom, then add the whipped cheesecake filling, and then the grilled pineapple. Repeat and you’re done! Refrigerate overnight to set the cheesecake cream and you’re in for a tart and sweet treat.

INGREDIENTS YOU NEED FOR YOUR NO BAKE CHEESECAKE:

grilled pineapple:

• canned pineapple
• butter
• brown sugar
• lime – citrus brings out the sweetness of the pineapple

cheesecake cream:

• heavy whipping cream, chilled overnight
• cream cheese, room temperature
• half lemon or lime
• vanilla extract
• sugar

crust:

• graham crackers
• melted butter

STEPS TO MAKE THE NO-BAKE CHEESECAKE:

To make the crust:

1. Crush 1 pack of graham crackers. Mix the crushed crackers with melted butter. Set aside.

To make the grilled pineapple:

1. Open a can of pineapple and pour out the juice from the can. Place the pineapple on a plate and squeeze half a lime on the pineapple. The lime brings out the sweetness of the pineapple.
2. Heat pan or grill on medium heat. Once the pan is hot, add 1 slice of butter. If you’re using a grill, melt butter and brush it on the pineapple. Sprinkle some brown sugar on top of the pineapple. Grill 3-4 minutes on each side until grill marks are present on both sides. Set grilled pineapple aside. You can chop in bite sized pieces or leave them whole.

To make the cheesecake cream:

1. Add 1 ½ cup heavy whipping cream to a bowl and whip heavy cream until stiff peaks form. Tip: Chill the heavy cream and bowl in the fridge for a few hours or overnight prior to this step for easy whipped cream! Set aside cream in the refrigerator until assembling.
2. Make sure your cream cheese has been sitting at room temperature so it’s soft to whisk. Add cream cheese, ½ teaspoon vanilla extract, and 2 ½ tablespoons sugar to a bowl. Then, squeeze half a lime in the bowl. Whisk together until everything is well incorporated.
3. Slowly mix the cream cheese in the heavy whipping cream by gently folding it in. Once everything is mixed well, set aside.
4. To assemble (in a cup or cake pan), add crust on the bottom. Next, add the cheesecake cream. Then, add grilled pineapple. Repeat the layering process starting with crust, cheesecake cream, and grilled pineapple. Garnish with more graham crackers at the top.
5. Refrigerate overnight and eat the next day so the cheesecake cream can thicken. Hope you enjoy!

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