Last Updated: September 3, 2025

Sure, you can always reach for a store-bought dessert, but sometimes you’re craving something special: a pineapple cheesecake that’s creamy, tangy, and just sweet enough, with a texture that actually holds up when you slice it. This version something I’ve tweaked over a dozen family dinners and potlucks manages to sidestep both the cloying sweetness and the leaden density a lot of no-bake cheesecakes get saddled with. That pineapple, especially if it’s got enough zip, plays off the richness of the filling, and a little gelatin goes a long way toward preventing a tasty but tragic ooze on the plate.

If there’s one thing I’ve learned, it’s that letting your cream cheese soften overnight on the counter isn’t just a nice-to-have it’s pretty much the secret to avoiding those dratted lumps, and you might not even need a mixer. I’ve managed with just a good old whisk in a pinch.

What Makes This Recipe Tick

This isn’t just a set-it-and-forget-it kind of recipe; texture hangs on getting little things right. Room-temperature cream cheese isn’t just a suggestion it actually helps everything blend without turning into a grainy mess. Fresh pineapple juice, reduced a bit to concentrate its punch, is a big part of the bright fruit flavor, but watch out: pineapple’s natural enzymes (that bromelain, which usually tenderizes meat) might just keep your cheesecake loose if you don’t use a stabilizer. I generally reach for gelatin, but I’ve had decent luck with agar agar for my vegetarian friends, too just double-check the package directions, since agar can be a little capricious. The crust, made from crushed digestive biscuits and enough butter to hold things together (without turning greasy), actually stays crisp, a rare feat against a wet filling.

If you’ve ever battled a crumbly crust, here’s a tip: really grind those biscuits to dust, and press them down with something flat (I usually use a glass). Too soft? A quick bake—while optional can help the base hold its own.

On the science side: gelatin works best when dissolved in something warm, then cooled before you mix it in. Agar likes a good boil. I’ve learned both by trial—and the occasional error.

Ingredients (Metric First, Cups in Parentheses)

Digestive biscuits: 150g (1.5 cups, crushed)—I like to use the darker ones for a bit more flavor.
Unsalted butter, melted: 60g (¼ cup)—vegan butter works just fine if you need it dairy-free.
Cream cheese: 400g (1.75 cups)—I’m partial to Amul, but Britannia in a pinch.
Powdered sugar: 120g (1 cup)—less grainy, more forgiving if you’re mixing by hand.
Fresh pineapple, pureed: 150g (¾ cup)—if your pineapple lacks zing, canned juice-packed pineapple (not syrup!) can help.
Pineapple juice, reduced: 60ml (¼ cup)—fresh or canned, just reduce it down.
Fresh cream (25–30% fat): 180ml (¾ cup)—I stick with Amul or President, but most full-fat creams behave about the same.
Gelatin powder (or agar agar for vegetarians): 1 tbsp (or 2 tbsp agar agar powder)—it doesn’t take much, but don’t skimp.
Vanilla extract: 1 tsp—adds a little depth.
Salt: ¼ tsp—a pinch goes a long way here.
Lemon juice (optional): 1 tsp—this sometimes rescues a flat-tasting batch.

Equipment

You’ll need a 6-inch springform pan (or a loose-bottom cake tin), a digital scale unless you trust your cup conversions, a food processor or ziplock-and-rolling-pin combo for the biscuits, mixing bowls, a whisk (or hand mixer), measuring cups/spoons, a spatula for scraping, and a saucepan for reducing juice. If you want to be fussy, parchment paper and a sieve for straining pineapple both help, especially for neat slices.

Let’s Make It

Prep the tin: Grease and line the base with parchment. This might feel like overkill, but it’s worth it for easy removal.

Make the crust: Grind biscuits to crumbs, mix with melted butter, press firmly into the pan, and if you want a sturdier base, pop it in the oven at 180°C (350°F) for 8–10 minutes. Let it cool before adding filling.

Reduce pineapple juice: Simmer 120ml (½ cup) juice until it’s about 60ml. Let it cool a bit—hot, watery juice can mess with the gelatin.

Prep gelatin: Sprinkle it over cold water, wait 5 minutes, then gently melt—don’t boil it, or you’ll lose its setting power.

Blend pineapple puree: Strain it if you don’t want a weirdly stringy mouthful.

Whip cream: Just to soft peaks—it should fold in without making the filling heavy.

Mix filling: Beat cream cheese with sugar, vanilla, and salt until smooth, then gently fold in puree, juice, whipped cream, and finally the dissolved gelatin. Fill your crust, tap to settle, and chill for at least 6 hours—overnight is even better.

For neat slices: Run your knife under hot water and wipe between cuts.

Troubleshooting

Filling not setting? Probably too much liquid or the pineapple enzyme interfering. Next time, reduce juice further, chill the filling a bit before adding gelatin, or add a smidge more stabilizer.
Crust soggy? Maybe too much butter or warm filling poured right on—bake the crust if you have time, and let the filling cool a bit before you assemble.
Filling cracks? Might be too much air from overmixing or chilling too fast.
Lumpy filling? Room-temperature cream cheese is your friend.
Bland flavor? Try adding lemon juice or using canned pineapple in juice for more zing.

Swaps and Adjustments

Dairy-free? Use vegan cream cheese, coconut cream, and coconut oil or vegan butter in the crust. Gluten-free? Try an almond/coconut flour mix. You can easily swap in mango or coconut for half the pineapple, or give it a tropical citrus kick with lemon and lime zest.

To scale up: Double for an 8-inch pan. For individual servings, use small glasses and chill just a few hours.

Storing and Serving

This cheesecake is best kept in the fridge—not on the counter—and eaten within 4 days. It freezes surprisingly well; just wrap slices tightly. The crust will get soggy if you freeze it alone, though. For a little flair, serve with fresh pineapple, toasted coconut, or a fruit coulis.

FAQ

Canned pineapple? Yes, if it’s in juice, not syrup.
Weeping cheesecake? Most likely under-set gelatin or too much liquid—reduce juice or add a touch more stabilizer next time.
No gelatin? Agar agar works, though the texture’s a little different.
Prevent bubbles? Pour from a height and tap the bottom of the pan.
Best cream cheese in India? Amul or Britannia, full fat—avoid “cheese spread.”
Can you bake this? Not really; for baked, see a different recipe.

I keep notes in my kitchen maybe you do too. Here’s what I’ve learned through trial, error, and the occasional cheesecake disaster:

Batch 1: Used store-bought, undiluted juice. Filling was tender, but way too soft.
Batch 2: Forgot to strain the pineapple puree. It tasted fine, but the texture was, well, rustic.
Batch 3: Added gelatin straight to the cold mixture. Tiny lumps everywhere.
Batch 4: Used coconut cream—delicious, but softer. Extra agar helped.
Final take: Room-temp cream cheese, reduced juice, and strained puree = silky, sliceable, and just tart enough.

Per serving (⅛ cake): About 350 calories, 24g fat, 32g carbs, 4g protein—give or take, depending on brands and how generously you slice.

The real magic here is in the balance: bright fruit, creamy filling, and a crust with enough backbone not to get lost in the mix. It’s a forgiving recipe for beginners, but rewards patience and detail. I think the best desserts are the ones you actually want to eat, not just admire—this pineapple cheesecake, after a few rounds of tweaks, is one of those.

—Sarah

Easy Pineapple Cheesecake with Creamy Filling

Course: DessertCuisine: InternationalDifficulty: Easy

Servings

servings

Prep time

minutes

Calories

350

kcal

Total time

hours

minutes

Chill Time
6 hours (preferably overnight)

A creamy, no-bake cheesecake bursting with fresh pineapple flavor, resting on a crisp digestive biscuit crust. Silky smooth, perfectly sliceable, and naturally tart—no oven required. Ideal for summer gatherings or as a make-ahead dessert. Recipe includes tested tips, common troubleshooting, and easy substitutions for dietary needs.

Ingredients

Digestive biscuits 150g
Unsalted butter, melted
60g
Cream cheese (full-fat)
400g
Powdered sugar
120g
Fresh pineapple, pureed
150g
Fresh pineapple juice*
60ml
Fresh cream (25–30% fat)
180ml
Gelatin powder
1 tbsp
Vanilla extract
1 tsp
Salt
¼ tsp
Lemon juice (optional)
1 tsp

Directions

Prepare the tin: Lightly grease a 6-inch springform pan, line the base with parchment, and set aside.
Make the crust: Pulse digestive biscuits to fine crumbs. Mix with melted butter and press firmly into the base of the pan. Chill for 15 minutes. For extra crunch, bake at 180°C (350°F) for 8–10 minutes, then cool.
Reduce pineapple juice: Simmer 120ml fresh pineapple juice until reduced by half (60ml). Cool slightly.
Bloom gelatin: Sprinkle gelatin over 60ml cold water to bloom for 5 minutes. Microwave gently (or stir into warm reduced juice) until fully dissolved.
Prepare pineapple puree: Strain fresh pineapple pulp to remove fibers.
Whip cream: Whip cream to soft peaks—peaks should curl, not be stiff.
Mix filling: Beat cream cheese, powdered sugar, vanilla, and salt until smooth. Add pineapple puree and reduced juice; mix well. Gently fold in whipped cream. Pour in gelatin mixture and fold swiftly to combine.
Assemble: Pour filling over the crust. Tap gently to release air bubbles. Chill at least 6 hours (best overnight).
Serve: For clean slices, dip your knife in hot water and wipe between cuts. Top with pineapple slices or toasted coconut.

Notes

Tips & Substitutions
Dairy-free: Use vegan cream cheese, coconut cream (chilled overnight), and coconut oil/vegan butter in crust.
Gluten-free: Use gluten-free digestives or a mix of almond meal (120g) and coconut flour (30g) with 60g butter.
No gelatin: Use 2 tbsp agar agar, boiled in juice before adding.
Mango variation: Replace pineapple with mango puree, reduce juice to 2 tbsp.
Storage: Refrigerate up to 4 days. Freeze slices up to 1 month—thaw in fridge. Do not freeze unbaked crust alone.
Pro Tips from Sarah
Room-temperature cream cheese is key—soften overnight on the counter for a silky, lump-free filling.
Don’t skip straining the pineapple puree for a smooth texture.
Overnight chilling ensures the best set and flavor.
For clean cuts, use a hot, dry knife and wipe between slices.