Why You’ll Love This Recipe
- No baking required – perfect for hot days or when oven space is limited
- Make-ahead friendly – ideal for entertaining as it needs time to set
- Lighter than traditional cheesecake – the whipped texture feels less heavy
- Perfect balance of sweet and tangy flavors – the pineapple adds brightness
- Impressive presentation – looks professional with minimal effort
- Versatile – can be dressed up for special occasions or enjoyed as a simple treat
Kitchen Equipment You’ll Need
- 9-inch springform pan
- Large mixing bowl
- Medium bowl for crust
- Electric mixer or stand mixer
- Rubber spatula
- Food processor or blender (for the pineapple)
- Measuring cups and spoons
- Small saucepan (for blooming gelatin)
Tips for Success
- Ensure cream cheese is fully softened to room temperature to prevent lumps
- Drain canned pineapple thoroughly to avoid excess moisture
- Chill the mixing bowl and beaters before whipping cream for maximum volume
- Allow adequate time for setting (minimum 4 hours, preferably overnight)
- Run a knife around the edge of the pan before releasing the springform
- For a cleaner slice, dip your knife in hot water and wipe dry between cuts
Ingredients
For the Crust:
- 2 cups graham cracker crumbs (about 14 full sheets)
- 1/3 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted
For the Pineapple Mousse Filling:
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 can (20 oz) crushed pineapple, well drained
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 envelope (2 1/4 teaspoons) unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy whipping cream
For Garnish (Optional):
- Fresh pineapple slices or chunks
- Whipped cream
- Mint leaves
- Toasted coconut flakes
Directions
For the Crust:
- In a medium bowl, combine graham cracker crumbs and sugar.
- Add melted butter and stir until the mixture resembles wet sand.
- Press firmly into the bottom and slightly up the sides of a 9-inch springform pan.
- Refrigerate while preparing the filling.
For the Filling:
- In a small bowl, sprinkle gelatin over cold water and let stand for 5 minutes to bloom.
- After blooming, heat the gelatin mixture in the microwave for 15 seconds or until dissolved, or place the bowl in a small saucepan of simmering water until dissolved. Allow to cool slightly but not set.
- In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy, about 3 minutes.
- Pulse drained pineapple in a food processor or blender until smooth but still slightly textured.
- Add processed pineapple, lemon juice, and vanilla extract to the cream cheese mixture and beat until well combined.
- While mixing on low speed, slowly pour in the dissolved gelatin and mix until incorporated.
- In a separate chilled bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the pineapple mixture in three additions, maintaining as much air as possible.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Refrigerate for at least 4 hours or overnight until set.
To Serve:
- Run a knife around the edge of the pan before releasing the springform.
- Garnish with fresh pineapple, whipped cream, mint leaves, and/or toasted coconut if desired.
- Slice with a clean knife, wiping the blade between cuts for neat slices.
Additional Tips or Variations
- Coconut Variation: Add 1/2 cup toasted coconut to the crust mixture and 1/2 teaspoon coconut extract to the filling for a piña colada flavor profile.
- Mango Twist: Substitute half the pineapple with pureed mango for a tropical blend.
- Mini Cheesecakes: Use a muffin tin lined with paper liners for individual servings, reducing setting time to about 2-3 hours.
- Citrus Boost: Add 1 teaspoon of lime zest to the filling for an extra tropical note.
- Graham Cracker Alternative: Try using crushed vanilla wafers or gingersnaps for the crust.
Nutritional Highlights (Per Serving)
Based on 12 servings
- Calories: 485
- Protein: 6g
- Carbohydrates: 38g
- Fat: 35g
- Fiber: 1g
- Sugar: 30g
- Calcium: 8% DV
- Vitamin C: 15% DV
Frequently Asked Questions (FAQ)
Q: Can I use fresh pineapple instead of canned? A: Yes, you’ll need about 2 cups of finely chopped fresh pineapple. Pulse it in a food processor and then drain very well to remove excess juice.
Q: Why did my cheesecake not set properly? A: This typically happens when there’s too much moisture (inadequately drained pineapple), the gelatin wasn’t properly dissolved, or the cheesecake didn’t chill long enough.
Q: Can I make this recipe dairy-free? A: Yes, substitute the cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of heavy whipping cream.
Q: How do I know when the cheesecake is set enough to serve? A: The cheesecake should be firm to the touch with a slight jiggle in the center. A minimum of 4 hours chilling is required, but overnight is best.
Q: Can I use other fruits instead of pineapple? A: Absolutely! Mangoes, strawberries, or berries work well. Just ensure they’re well-drained to prevent excess moisture.
Conclusion
This No-Bake Pineapple Mousse Cheesecake offers the perfect balance of convenience and indulgence. Its light, airy texture combined with the tropical flavor of pineapple creates a dessert that’s refreshingly different from traditional cheesecakes while maintaining the creamy richness we all love. Whether you’re entertaining guests or simply treating yourself, this make-ahead dessert promises to impress with minimal effort. The combination of buttery graham cracker crust and cloud-like pineapple filling creates a beautiful harmony of flavors and textures that will transport you to a tropical paradise with every bite. Give this recipe a try when you’re craving something special without the fuss of baking!