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No-Bake Pineapple Mousse Cheesecake pinterest

No-Bake Pineapple Mousse Cheesecake

This refreshing no-bake cheesecake combines tropical pineapple flavors with creamy indulgence, perfect for hot summer days when you don't want to heat up the kitchen. A retro-inspired dessert that delivers maximum flavor with minimal effort!
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Course: Dessert
Cuisine: American
Keyword: No-Bake Dessert, Pineapple Cheesecake, Refrigerator Cake, Tropical Dessert, Mousse Cheesecake
Prep Time: 30 minutes
Cook Time: 0 minutes
Refrigeration Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 12 slices
Calories: 385kcal

Equipment

  • 9-inch Springform Pan
  • Electric Mixer
  • Microwave-safe Bowl

Ingredients

For the crust

  • 2 cups graham cracker crumbs substitute with digestive biscuits or vanilla wafers if desired
  • 1/2 cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt

For the filling

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 20 oz crushed pineapple well-drained
  • 1 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons unflavored gelatin 2 packets
  • 1/4 cup cold water
  • yellow food coloring optional

For garnish

  • fresh pineapple slices
  • whipped cream
  • mint leaves
  • toasted coconut flakes

Instructions

  • Mix graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
  • Sprinkle gelatin over cold water in a small microwave-safe bowl and let it stand for 5 minutes to bloom. After blooming, microwave in 10-second intervals until the gelatin dissolves completely.
  • In a large bowl, beat cream cheese and sugar until light and fluffy (approximately 3-4 minutes).
  • Fold in the well-drained crushed pineapple.
  • In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form. Gently fold this into the cream cheese mixture.
  • Slowly pour the dissolved gelatin into the cheesecake mixture while stirring continuously to prevent clumping.
  • Pour the mixture over the prepared crust and smooth the top with an offset spatula. Refrigerate for at least 4 hours, preferably overnight.
  • Before serving, garnish with fresh pineapple slices, whipped cream, mint leaves, and toasted coconut flakes if desired.

Notes

Ensure your pineapple is thoroughly drained to prevent excess moisture that could prevent proper setting.
For best results, allow the cheesecake to chill overnight as the flavor improves after 24 hours.
Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.

Nutrition

Calories: 385kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 270mg | Fiber: 1g | Sugar: 28g
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