This Easy Pineapple Cheesecake is a lovely no-bake dessert made with a biscuit base, creamy condensed milk and cream cheese filling, and plenty of pineapple. It’s simple to prepare and ideal when you need a dessert that can be made ahead of time.
Gelatine helps the cheesecake set beautifully, while the pineapple adds a fresh fruity flavour that pairs perfectly with the rich, creamy filling.
The story behind this pineapple cheesecake
We all have recipes that we remember from special occasions in our childhood and this is one of those recipes. I make delicious chocolate cheesecakes, but this pineapple one was elusive! I needed to finally track this recipe down.
This pineapple cheesecake turned out to be so lovely and light with the added bursts of pineapple. Delish!
How this pineapple cheesecake differs from my other no-bake cheesecakes
If you have followed me for a while you will know I have a simple no bake cheesecake that uses no gelatine but chocolate and thickened cream to set the cheesecake. It is so popular and versatile but I wanted to try out a different version today.
This is the one I recall from when I was young, a more traditional cheesecake, still incredibly simple and easy to create for a special occasion.
What do you need to make this pineapple cheesecake?
All you need for this cheesecake is the following ingredients:
- Plain sweet biscuits (Super Wine, Maria etc.)
- Butter
- Gelatine
- Water
- Cream cheese
- Condensed Milk
- Pineapple
- Lemon juice & zest
What are Girl Guide biscuits?
I made this recipe to celebrate Girl Guide biscuits, but you can simply use any basic vanilla biscuit you love.
Girl Guide biscuits were a classic New Zealand biscuit traditionally sold as a fundraiser for Girl Guiding New Zealand. The original biscuits were plain, crisp and lightly sweet, making them ideal for recipes such as cheesecake bases.
Unfortunately, they are no longer sold. So, if you come across them in an older recipe like this one, you may need to use a similar plain biscuit instead.
Video: How to make pineapple cheesecake
Preparing the biscuit base
As with all my cheesecakes the base is simply a plain biscuit crushed and combined with melted butter. This is then pressed into a 20cm springform tin and chilled while I prepare the filling.
How to bloom and dissolve the gelatine
The filling is so easy! You will need either an electric beater or food mixer to make it easier. The setting agent in this cheesecake is gelatine. Preparing the gelatine could not be easier with my cheats system.
You add the gelatine to the cold water and allow this to bloom for 5 minutes (blooming is where the gelatine absorbs the liquid and becomes more voluptuous!). Then I simply pop the bowl in the microwave for 15 seconds which heats the gelatine and it then becomes a liquid.
How to get a smooth and creamy cheesecake filling
The key to a smooth and lovely cheesecake is always to whip the cream cheese well and it is best if the cream cheese is not cold when you do this. Once the cream cheese is soft and silky you add the condensed milk to it, whip well again then stir through the remaining ingredients.
This does not set as firm as my chocolate cheesecakes, but that is part of the charm, it is creamy and full of flavour. The filling goes perfectly with the biscuit base.
How to serve and decorate your pineapple cheesecake
I have added a little passionfruit glaze over mine simply to make the photos look pretty so you can do this too. Or you could serve it plain, serve it with a pineapple whipped cream or serve with additional crushed pineapple on top. It is completely up to you. The pineapple flavour is subtle but lovely so you can enhance it if you like.
How long does it take to set the cheesecake?
Ideally, you want to set it overnight or for a minimum of 12 hours. It will however be firm enough in around 6-8 hours, but I find the flavours develop better over a longer time.
Is it best to serve the cheesecake cold or at room temperature?
I like to get cheesecakes out of the fridge 20-30 minutes before serving to allow the base to be less chilled and hard before slicing.
Can I freeze a no bake cheesecake?
Yes you can! You can either freeze the entire cheesecake or individual pieces. You will need it to be set first before freezing it. The ideal way to do this is to wrap it very well in plastic wrap to ensure the air cannot get to it. Then wrap this in aluminum foil or in an airtight container. You can freeze cheesecakes for up to 3 months. Thaw in the refrigerator before serving.
How long does cheesecake last in the fridge?
5 days is the usual, but I recommend 3 days. Again, be cautious about covering it well with plastic wrap or in an airtight container so no bacteria enters it and to ensure it does not dry out.
Other cheesecake recipes you may like to try
If you love a good cheesecake, I have plenty of other delicious recipes for you to try. From easy no-bake favourites to rich and creamy flavours, here are a few more cheesecake recipes you might like to add to your list.
- Orange Chocolate Cheesecake
- Toasted Coconut Easter Cheesecake with Gingernut Base
- Scorched Almond Cheesecake
- Strawberry Shortcake Cheesecake
- Triple Chocolate Easter Cheesecake
- Baked New York Cheesecake
- Oreo Cheesecake
- Caramilk Cheesecake
Or, if you are a fan of old recipes, and you enjoy baking with crushed biscuits you cannot beat this Lolly Cake and many of my no-bake slice recipes.
Easy Pineapple Cheesecake recipe
Easy Pineapple Cheesecake
Easy Pineapple Cheesecake is a simple no-bake dessert with a buttery biscuit base, creamy filling and plenty of delicious pineapple flavour.
Ingredients
- 230 grams Vanilla Wine or Maria Biscuits, crushed
- 115 grams Butter, melted
- 2 teaspoons Gelatin Powder
- 1/4 Cup Cold Water, 62.5mls
- 395 grams/Can of Sweetened Condensed Milk
- 230 grams Cream Cheese, room temperature
- 425 grams/Can of Crushed Pineapple, drained
- 2 teaspoons Lemon Zest, approx 1 lemon
- 1/3 Cup Lemon Juice, approx 2 lemons, 84 mls
Optional Topping Ideas
- Strained Passionfruit Juice
- Crushed Pineapple
- Pineapple infused Whipped Cream
Instructions
- Prepare a 20cm spring form tin with baking paper over the base to make removing it easier later
- Butter or spray cooking oil on the sides of the tin and set aside
- Crush the biscuits in a food processor or in a plastic bag with a rolling pin until you get a fine crumb
- Pour the crushed biscuits into a medium sized bowl, pour over melted butter and mix well to combine
- Spoon the biscuit mixture into the prepared tin and press firmly to evenly cover the base of the tin
- Set this aside in the refrigerator to chill while you prepare the filling
- In a small bowl or cup add the cold water, sprinkle over the gelatin powder and allow this to stand untouched for 5 minutes to bloom
- Place in a microwave for 15 seconds to heat and become liquid.
- Set this aside to cool while you prepare the filling
- In a medium bowl add the room temperature cream cheese and using an electric beater whip this until it is creamy and silky, approximately 4 minutes.
- Add the condensed milk to this and whip well until it is smooth and no lumps of cream cheese remain, at least 3-4 minutes
- Add to this the drained pineapple, lemon zest, lemon juice and cooled gelatin. Stir gently to fully combine
- Pour this mixture into the prepared base, spread evenly and chill overnight for best flavour and to set or a minimum of 8 hours
- To serve remove from the spring form tin and place on a serving dish.
- You can serve this plain or try one of my topping ideas above
- Slice and enjoy!
- Store in the refrigerator for up to 3-5 days if well sealed in plastic wrap or an airtight container
Notes
Can I freeze a no bake cheesecake?
Yes you can! You can either freeze the entire cheesecake or individual pieces. You will need it to be set first before freezing it. The ideal way to do this is to wrap it very well in plastic wrap to ensure the air cannot get to it. Then wrap this in aluminum foil or in an airtight container. You can freeze cheesecakes for up to 3 months. Thaw in the refrigerator.
How long does cheesecake last in the fridge?
5 days is the usual, but I recommend 3. Again be cautious about covering it well with plastic wrap or in an airtight container so no bacteria enters it and it does not dry out.
How long does it take to set the cheesecake?
Ideally you want to set it overnight or 12 hours. It will however be firm enough in around 6-8 but I find the flavours develop better over a longer time.
Do I serve the cheesecake cold or room temperature?
I like to get cheesecakes out of the fridge 20-30 minutes before serving to allow the base to be less chilled and hard before slicing.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 7053Total Fat 101gSaturated Fat 60gUnsaturated Fat 42gCholesterol 351mgSodium 1455mgCarbohydrates 1567gFiber 54gSugar 1462gProtein 105g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I really hope you enjoy this Easy Pineapple Cheesecake as much as we do. It has been around for so many years, recreated and shared in old cookbooks and online in various forms, so you may remember it as fondly as I do. I hope it becomes a firm favourite in your family for generations to come.
If you give this recipe a go, I’d love to hear how it turned out for you in the comments. You can also leave a ⭐ rating in the recipe card above, it really helps others find and enjoy this recipe too.
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Happy baking,
Anna x
Kiana says
Would love to try this- can you substitute the gelatine for another ingredient?
justamumnz says
You apparently can use Agar Agar as a substitute for gelatin. The quantities are not the same however so research that first.