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No-Bake Pineapple Raspberry Cheesecake

This No-Bake Pineapple Raspberry Cheesecake is a quick, easy, and delicious dessert that combines vibrant flavors of pineapple and raspberry in a creamy filling, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons sugar
For the filling
  • 2 cups cream cheese, softened (the dreamiest ingredient!)
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 cup crushed pineapple, drained
  • 1 cup fresh raspberries (or frozen) (no judgment here!)
  • 1 teaspoon vanilla extract
  • a pinch salt (yes, even desserts need a little seasoning)

Method
 

Prepare the crust
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it resembles wet sand.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
Make the filling
  1. In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy.
  2. Add in the heavy cream, mixing until it softens up further.
Mix in the fruits
  1. Gently fold in the crushed pineapple, fresh raspberries, vanilla extract, and pinch of salt.
Assemble the cheesecake
  1. Spread the filling over the prepared crust, smoothing it out.
  2. Cover the pan with plastic wrap and refrigerate for at least 4 hours (or overnight).
Serve with style
  1. Once set, remove the sides of the springform pan and garnish with extra raspberries, crushed pineapple, or whipped cream.

Notes

If you have picky eaters, swap the raspberries for another fruit like strawberries or blueberries. Leftovers can be kept in the fridge for up to three days in an airtight container.