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No-Bake Pineapple Cheesecake Cups

Cool, creamy, and bursting with sweet pineapple flavor—these little cheesecake cups feel like a bite of sunshine in every spoonful. No oven, no fuss, and just a handful of simple ingredients make this one a lifesaver on busy days.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 2 hours 20 minutes
Servings: 8 Cups
Ingredients Method Notes

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 3 tbsp melted butter
  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
  • 1.5 cups crushed pineapple drained well
  • 0.25 cup pineapple juice optional
  • whipped cream for topping
  • extra graham crumbs for garnish

Method
 

  1. Mix the graham cracker crumbs with melted butter.
  2. Spoon a layer of the crumb mixture into the bottom of each cup.
  3. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. Whip the heavy cream in a separate bowl until stiff peaks form.
  5. Fold the whipped cream into the cream cheese mixture.
  6. Fold in half of the crushed pineapple.
  7. Spoon or pipe the cheesecake filling over the crust layer.
  8. Top with the remaining crushed pineapple and whipped cream.
  9. Sprinkle extra graham crumbs on top.
  10. Chill for 1–2 hours before serving.

Notes

Store covered in the refrigerator for up to 3–4 days or freeze for up to 3 months and thaw before serving. Serve chilled and top with extra whipped cream and graham crumbs for the best texture and presentation.