Easy summer dessert recipes don’t get much better than this! Pineapple cheesecake is refreshing, delicious and so incredibly easy to make.
While it’s not the first flavor that comes to mind when you think of cheesecakes, you’ll be amazed at how well the ingredients work together. I’m confident it will be one you’ll go back to again and again!
Products you need for this recipe
Here are a few items you’ll need for this recipe:
- Pineapple concentrate – you can make your own (see recipe section) or you can pick it up from the supermarket or store
- Allspice – an important ingredient to give your biscuit base that extra edge
- Digestive biscuits – my go-to biscuit base ingredient. You could also go for a graham cracker crust, but for me it’s digestives every time
- Icing sugar – icing sugar, or confectioners sugar, is important for this recipe
- Vanilla paste – it adds a richness to the cream cheese mix
- Chilli flakes – a topping to make your taste buds tingle
- Airtight container – unless you’re planning on eating the whole thing in one go (hey, who can blame you?) you’ll need something to store it in
Pineapple cheesecake recipe
If you’re looking for the perfect summer cheesecake, this is the one for you!
The last thing you want to do on a hot summer’s day is bake. Just the thought of working away next to a hot oven is enough to make me break out into a sweat. So if, like me, you’re a cheesecake addict, there’s only one answer.
A no bake cheesecake.
When it comes to summer flavors, pineapple is up there with the best of them. That sweet pineapple zing blends beautifully with the rich, luxurious cream cheese for a great summer dessert.
Best of all, it’s so easy to make! You’ll have the whole thing whipped up in less than an hour. Then it’s time to let your cheesecake chill and set.
There’s no baking involved with this beaut. It’s the perfect recipe for those warm summer days when the oven is an absolute no-no.
The key to this dessert is the mixture of full fat cream cheese and double cream, which sets when left to chill in the fridge for around six hours.
So, instead of standing in front of a hot oven waiting for it to set, you just pop it in the fridge and let it do its thing. I recommend leaving it overnight. That way it will be perfectly set and ready to be enjoyed the next day.
For me, plain digestive biscuits work best. You want something that’s buttery yet plain, so that the other flavors of the cheesecake come through. Graham cracker crumbs would also work.
With this pineapple cheesecake recipe, I’ve used allspice with the biscuit base. It just gives it a subtle spiciness that works wonders with the zesty pineapple. So, it’s even more important that the biscuits you go for are quite plain.
That said, you could try a honey graham cracker crust if you fancy a little extra sweetness.
There are lots of different cream cheeses available in most good supermarkets and stores, from big brands to local types. Shop around until you find your favorite.
The only golden rule is to use full fat cream cheese. This is because full fat helps the cream cheese mixture to set properly after it has chilled in the fridge.
Reduced fat cream cheese just doesn’t work when it comes to making cheesecakes. So, save it for the cream cheese and salmon bagels!
When making your luscious cream cheese filling, you want to sweeten the deal by whisking in some sugar. You might be tempted to use granulated sugar in place of icing sugar.
Don’t! If you use granulated sugar, you’ll end up with gritty sugar in your cream cheese mixture. Icing sugar is much finer and dissolves into the cream cheese when whisked in.
If you can’t find icing sugar you can whizz up some granulated sugar in a food processor for a few seconds. It won’t be quite as good as icing sugar, but it works at a pinch.
Pineapple concentrate is basically pineapple juice that has been heated. When heated, a lot of the moisture in pineapple juice evaporates. This gives it a more intense pineapple taste, as well as a thicker consistency.
Making a no bake cheesecake is a joy! It’s a stress-free, quick and simple experience. Especially in the middle of a long hot summer, when the last thing you want to do is bake with a hot oven.
While the whole process is a joy, for me the best part (aside from the eating of course) is the decorating stage. Come on, we all love the chance to express our inner artist!
As this is a summery cheesecake, it’s a great idea to bring a summer vibe to the dessert decorations. You can go simple, with fresh crushed pineapple pieces, a squeeze of lime, a scattering of mint leaves and a few sprinkles of chilli flakes.
You could also scatter some graham cracker crumbs or digestive crumbs on top, for an extra crunch.
Want to make it extra fruity? Try mixing passion fruit pieces with the pineapple on top.
Your pineapple cheesecake will last up to three days in the fridge. Make sure it’s sealed in an airtight container.
If you want to keep it longer than that, you can freeze pineapple cheesecake for up to three months. You can store the whole cheesecake by tightly wrapping in plastic wrap, then placing it in a large freezer bag or an airtight, freezer-safe container.
You can also slice the cheesecake into individual portions, then wrap each portion in plastic wrap before storing in an airtight freezer bag.
Another tip – slice up your cheesecake into cheesecake bars before freezing them. Cheesecake bars make a delicious dessert snack, even if they’re only partially defrosted!
This cheesecake is great to pair with a glass of wine. You’ve got the zesty pineapple flavors and the creamy cheese, both of which make interesting flavor combinations when paired with the right wine.
If you’re a fan of sparkling wines, try a sparkling chardonnay, semi-sweet cava or a semi-sweet prosecco.
In terms of white wines, go for a chenin blanc or a late harvest sauvignon blanc. Both have fruity, floral aromas and pair perfectly with fruits such as pineapple.
Also, riesling is another great dessert wine that would pair well with a slice of pineapple cheesecake.
Tips for a perfect pineapple cheesecake
- Make sure the cream cheese is at room temperature when you start making the cheesecake mixture. Cream cheese softened mixes better
- Double the biscuit base ingredients if you prefer a thicker crust
- Don’t shorten the chilling time! It’s really important to let the cheesecake set properly. This will take six hours at a minimum, preferably overnight. If the pineapple cheesecake seems too soft, leave it in the fridge until properly set
- When slicing your cheesecake, use a very sharp knife. Even better, run it under a hot water tap first. That way, you’ll get a clean cut with every slice
- Don’t forget to use a layer of greaseproof paper on the base of your springform tin. Also, make sure the base is the right way up. The lip of the lid should be facing down. That way, the cheesecake will be easier to remove
Perfect pineapple recipes
Can’t get enough of this fantastic fruit? You’ll want to try these recipes out:
- Pineapple & avocado smoothie – a fantastic flavor combination, this one goes down a treat. Healthy, easy to make and totally addictive. Do your tastebuds a favor and try this recipe
- Pineapple ice cream – a special summer treat, nothing hits the spot on a hot day quite like homemade pineapple ice cream. Hands down one of the nicest ice cream flavors you can get and when you make it yourself it tastes even better!
- Thai pineapple fried rice – a departure from the dessert recipes, this amazing Thai dish shows just how versatile pineapple is. If you’re bored of the same old flavors and fancy something a little more exotic, give this recipe a go
More heavenly cheesecake recipes
Loved this pineapple cheesecake? Want some more cheesecake inspiration? Feast your eyes on these:
- No bake limoncello cheesecake – another incredible summer cheesecake, this one has a delicious Italian liqueur as the star ingredient. If you’re a fan of lemon and a cheesecake lover, you can’t afford to miss out on this one!
- Banoffee cheesecake – delicious indulgence of the highest order. This classic British cheesecake is the perfect pairing with your late-morning coffee and is guaranteed to put a spring in your step for the rest of the day
- Gin and tonic cheesecake – one for you gin fans out there! This boozy dessert is best enjoyed on a lazy summer afternoon under a clear blue sky
- Chocolate orange cheesecake – you either love or hate the pairing of chocolate and orange. For those chocolate orange lovers, this is as good as it gets. Make it once and you’ll be totally hooked
- Kinder Bueno cheesecake – inspired by the delicious chocolate bar, here’s another indulgent delight. Super simple and dangerously addictive… you have been warned!
- Amarula cheesecake – if you’ve never heard of Amarula, you’re in for a treat! Like nothing you’ve ever tasted, this cheesecake is one of my all-time favorites
Ingredients
Pineapple Concentrate:
- 3 cups pineapple juice
Biscuit Base:
- 3 cups digestive biscuits such as McVities
- ⅔ cup unsalted butter melted
- ½ tsp allspice
Pineapple Cheesecake Filling:
- 2⅔ cups cream cheese
- 1 tsp vanilla paste
- ½ cup icing sugar
- 1 cup pineapple concentrate
- ¼ fresh pineapple finely chopped
- 1½ cups heavy (double) cream
Pineapple Topping:
- ¾ fresh pineapple finely chopped
- fresh mint leaves finely chopped
- ¼ tsp chili flakes
- ½ lime juiced
Instructions
For the Pineapple Concentrate:
- Place the pineapple juice in a saucepan over a medium low heat and allow to simmer until it has reduced by half. This should take around 15 minutes.
For the Biscuit Base:
- While the pineapple juice is simmering, place the digestive biscuits in your food processor and blitz into a crumb and add the allspice. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
- Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform ring around the outside as I find this easier when removing the cheesecake at the end.
- Pour your crumb into the pan and flatten evenly - I use the bottom of a large glass. Place in the fridge for around 10 minutes to chill.
- Remove the pineapple juice from the heat and allow it to cool.
Pineapple Cheesecake Filling:
- In a bowl, beat the cream cheese and vanilla paste - I use a KitchenAid stand mixer on level 2 or 3 as I find this so much easier, until smooth.
- Add the icing sugar a bit at a time and continue to mix.
- Add the concentrated pineapple juice and fresh pineapple then mix until combined.
- In a separate bowl, whisk the heavy (double) cream until you achieve soft peaks and then fold the cream cheese mix and heavy (double) cream together till the cream is fully incorporated.
- Remove the tin from the fridge and cover the whole base with the cheesecake filling, then gently drop the tin onto the kitchen counter 5 to 10 times to let any bubbles out.
- Place the cheesecake in the fridge for at least 6 hours, or preferably overnight.
- Remove the cheesecake from the tin. Tip: I use a kitchen blowtorch to loosen the sides. Alternatively, I use a cloth dipped in hot water to complete the job.
Pineapple Topping:
- To decorate, combine the pineapple, mint, lime juice and chili flakes and decorate as you see fit. Have fun and enjoy!
Notes
- You might be able to find pineapple concentrate in the shops if you prefer. If you do use it, skip the steps regarding making the concentrate.
- Fresh is best but if you can’t get hold of fresh pineapple, you can substitute it with canned pineapple rings or chunks. You’ll need a maximum of 1½lb (800g) of pineapple or 1½ x 20oz (567g) tins.
Nutrition
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