Tropical, creamy, and effortlessly cool!
This dreamy no-bake cheesecake is loaded with sweet pineapple and whipped to silky perfection—layered over a buttery biscuit crust and topped with sunshine-inspired garnishes. A perfect summer dessert you can make without turning on the oven! 🏖️💛
🍍 Ingredients
For the Crust:
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1 ½ cups crushed digestive biscuits or graham crackers
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½ cup crushed roasted oats or chopped nuts (optional for texture)
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½ cup unsalted butter, melted
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2 tbsp brown sugar
For the Filling:
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2 cups cream cheese, softened
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½ cup powdered sugar
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1 tsp vanilla extract
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1 cup crushed pineapple (well drained)
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1¼ cups whipped topping or homemade whipped cream
For the Topping:
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More whipped cream or piped topping
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Fresh raspberries
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Pineapple slices (fresh or dried, thinly cut)
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Extra cookie crumbs or chopped nuts for garnish
🥄 Instructions
1. Build the Crust
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In a bowl, combine the crushed biscuits, oats/nuts (if using), brown sugar, and melted butter.
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Mix until evenly combined.
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Press the mixture firmly into the bottoms of lined muffin tins, mini jars, or small springform pans.
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Chill in the fridge for 30 minutes to set.
2. Make the Filling
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In a large bowl, beat the softened cream cheese until completely smooth.
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Add powdered sugar and vanilla extract; beat until fluffy.
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Gently fold in the drained pineapple and whipped topping until just combined—don’t overmix.
3. Assemble the Cheesecakes
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Spoon the creamy pineapple filling over the chilled crusts.
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Smooth the tops with a spatula.
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Chill for at least 4 hours or preferably overnight until fully set.
4. Top & Garnish
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Pipe a swirl of whipped cream on each mini cheesecake.
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Garnish with a fresh raspberry, a pineapple slice, and a sprinkle of extra crumbs or nuts for crunch and visual appeal.
🏝️ Tips for Success:
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Drain pineapple well to prevent watery filling.
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Want more tropical flavor? Add a splash of coconut extract to the filling.
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Make in a 9×9-inch pan and slice into bars for easy serving at parties.
🍽️ Quick Facts:
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Prep Time: 20 minutes
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Chill Time: 4+ hours
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Total Time: ~4.5 hours
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Yield: 12 mini cheesecakes
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Perfect for: BBQs, picnics, baby showers, or hot summer nights
