Introduction
If there is one thing I’ve learned in my years of writing for Chefmaniac, it’s that a dessert doesn’t have to be complicated to be unforgettable. When the temperatures rise—or when you simply need a mental vacation to a tropical beach—this No-Bake Pineapple Paradise Cheesecake Delight is my absolute go-to.
There is something magical about the combination of buttery graham crackers, velvety cream cheese, and the bright, acidic pop of pineapple. This isn’t just a cheesecake; it’s a layered masterpiece that balances textures and flavors perfectly. Best of all? You don’t even have to turn on the oven. Whether you are a seasoned baker or a kitchen novice, this recipe is designed to be foolproof and high-impact.
Why I Love This Recipe
What makes this specific “Paradise Delight” stand out in a sea of no-bake recipes?
- Texture Harmony: You get the crunch of the crust, the silkiness of the whipped filling, and the juicy bite of real fruit.
- Make-Ahead Friendly: This is actually better when it sits. It’s the perfect “set it and forget it” dessert for busy hosts.
- Visual Appeal: Between the golden pineapple rings and the vibrant red raspberries, this looks like it came straight from a high-end bistro.
- No-Heat Necessary: Like my Ice Cream Sandwich Cake, it’s a lifesaver during hot months when you want to keep the kitchen cool.
Ingredients
The Crust
- 2 cups Graham Cracker Crumbs: About 14-16 full sheets pulsed in a blender.
- 1/2 cup Unsalted Butter: Melted to bind everything together.
The Cheesecake Filling
- 2 cups (16 oz) Cream Cheese: Ensure it is softened to room temperature for a lump-free filling.
- 1 cup Powdered Sugar: For a smooth, melt-in-your-mouth sweetness.
- 2 cups Heavy Whipping Cream: Cold, for maximum loft.
- 1 can (20 oz) Crushed Pineapple: Essential—it must be well-drained.
The Topping
- 1 can (20 oz) Pineapple Rings: Drained and patted dry.
- Fresh Raspberries: For that classic “cherry on top” look with a tart twist.
- Whipped Cream: For garnishing the edges or individual slices.
Swaps and Notes
- The Crust: If you want an even deeper flavor, try using Biscoff (speculoos) cookie crumbs instead of graham crackers.
- The Fruit: While pineapple is the star here, you could easily swap the raspberries for maraschino cherries for a more nostalgic, “old-school” potluck vibe.
- Dairy-Free: You can utilize plant-based cream cheese and a coconut milk-based heavy cream, though the setting time may increase by a few hours.
- Pro Tip: If you’re short on time, you can use a pre-made graham cracker crust, though you won’t get that thick, buttery base that a 9×13 dish provides.
Step-by-Step Instructions
1. Create the Crust
In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9×13 inch baking dish. I like to use the bottom of a flat measuring cup to really pack it in; this ensures the crust doesn’t crumble when you slice it.
2. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and powdered sugar together. Use a hand mixer or stand mixer until the mixture is completely smooth. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold (don’t beat!) the whipped cream into the cream cheese mixture. This keeps the dessert light and airy.
3. Layer the Dessert
Spread exactly half of the cream cheese mixture over your crust. Sprinkle the well-drained crushed pineapple evenly over this layer. Then, carefully spread the remaining cream cheese mixture over the pineapple. Using an offset spatula helps get those edges nice and clean.
4. Add the Toppings
Arrange the pineapple rings across the top in a grid (usually 3×4). Place a fresh raspberry in the center of each ring. Add dollops of whipped cream around the rings or along the border of the pan.
5. Chill and Serve
This is the hardest part: waiting! Refrigerate for at least 4 hours. This allows the crust to set and the filling to firm up so you can get those beautiful, clean squares.
Tips for Success
- Drain the Pineapple Thoroughly: I cannot stress this enough. Use a fine-mesh sieve and press down on the crushed pineapple with a spoon. If there’s too much juice, the filling will become runny.
- Temperature Matters: If your cream cheese is cold, you’ll end up with tiny lumps. If you forgot to take it out of the fridge, microwave the unwrapped blocks for 15-20 seconds.
- Clean Slices: Wipe your knife with a warm, damp cloth between every single cut. This keeps the white cheesecake layers looking pristine.
Serving Suggestions and Pairings
This dessert is rich and creamy, so it pairs best with beverages that offer a bit of contrast.
- For a Refreshing Drink: Serve a tall glass of Blueberry Lemonade to cut through the richness of the cream cheese.
- For a Quick Lunch: This cheesecake is the perfect “grand finale” after a light 3-Ingredient Egg Wrap.
- Coffee Pairing: A light roast coffee or a cold brew with a splash of coconut milk complements the tropical notes beautifully.
Nutritional Information (Per Serving)
Estimate based on 12 servings
| Nutrient | Amount |
| Calories | 385 kcal |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Cholesterol | 85mg |
| Sodium | 210mg |
| Total Carbohydrates | 32g |
| Sugars | 24g |
| Protein | 4g |
Export to Sheets
Storage and Leftover Tips
- Fridge: Keep the dish covered with plastic wrap or a lid. It will stay fresh for up to 3-4 days.
- Freezer: You can freeze this! It actually makes for a delicious semi-frozen treat. Wrap it tightly in foil and freeze for up to 1 month. Thaw in the fridge for an hour before serving.
- Leftover Hack: If you have just a little bit left, stir it into your morning yogurt or oatmeal for a decadent “cheesecake” breakfast.
More Recipes You Will Love
If you enjoyed this easy, no-bake approach, you have to try these other fan favorites from the Chefmaniac archives:
- No-Bake Oreo Cream Pie: For the chocolate lovers who want a quick hack.
- Big Family Banana Pudding: Another classic layered dessert that feeds a huge crowd.
Final Thoughts
There’s a reason this is called “Pineapple Paradise”—one bite and you’ll understand. It’s the kind of recipe that gets requested at every family reunion and summer BBQ. It’s simple, elegant, and nostalgic all at once.
I’d love to hear how yours turned out! Did you stick to the raspberries or try a different garnish? Tag us on social media or leave a comment below with your feedback. Happy (non)baking!
— Jason Griffith
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