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Pineapple Cheesecake

Pineapple Cheesecake thats gluten free and perfect for summer, or anytime you want a creamy, tropical dessert without turning on the oven. The filling is light and luscious, with crushed pineapple folded into a cheesecake base. The buttery, graham cracker crust gives it the perfect bite.
Prep Time 20 minutes
Chilling Time 6 hours
Total Time 6 hours 20 minutes
Course Cookies and Cakes, Dessert, Snack
Cuisine gluten free
Servings 10

Equipment

  • 1 9 inch (23 cm) springform pan

Ingredients
  

  • 220 g (1 box) graham cracker crumbs I used Kinnikinnick
  • 110 g butter melted
  • 1 tsp ginger
  • 250 g softened cream cheese I used Philadelphia
  • 300 g (1 tin) condensed milk I used Eagle brand
  • 100 g lemon juice
  • 220 g (1 tin) crushed pineapple, well drained could use a little more pineapple if desired
  • 250 g whipping cream cold

Topping

  • 1/4 cup toasted coconut
  • 1-2 tsp cinnamon
  • extra pineapple slices

Instructions
 

For the Crust

  • Preheat the oven to 350℉ (177C)
  • Line the bottom of a 9 inch springform pan with parchment paper.
  • In a medium bowl, combine the graham cracker crumbs, melted butter, and ginger
  • Stir until the crumbs, butter and ginger are evenly incorporated
  • Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to firmly pack the crumbs into the pan.
  • Bake the crust for 10 minutes and then cool it before adding the filling.

For the Filling

  • In a blender add cream cheese, condensed milk, and lemon juice. Blend until smooth and creamy
  • In a separate bowl whip the cream until stiff peaks form, then fold into the cream cheese mixture
  • Fold in the well drained pineapple last, making sure it’s evenly distributed.
  • Pour the filling into the prepared crust and smooth the top with a spatula.
  • Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
  • Lightly sprinkle cinnamon powder on top.
  • Before serving, top with extra crushed pineapple, sliced lemon or toasted coconut if desired.
  • Slice and serve chilled.
  • Store in the refrigerator first 2-3 days
Keyword gluten free cheesecake, glutenfree dessert, no bake pineapple cheesecake, pineapple cheesecake recipe, pineapple dessert, summer cheesecake recipe, tropical cheesecake