Pineapple Lime Cheesecake is the perfect balance of creamy richness and tropical zest, making it an irresistible dessert that’s both refreshing and indulgent. The smooth, velvety cheesecake is complemented by a tangy lime flavor and topped with sweet, juicy pineapple. Whether you’re serving it at a summer party, holiday gathering, or just as a treat for yourself, this cheesecake will quickly become a favorite. The combination of tropical fruits and creamy cheesecake creates an unforgettable flavor profile that is light, tangy, and oh-so-satisfying.
The best part about this dessert is its versatility. You can serve it chilled for a refreshing summer treat or enjoy it during any season when you crave something sweet but light. The lime provides a refreshing citrus note that perfectly balances the sweetness of the pineapple, making each bite a delightful experience. This no-bake cheesecake is easy to prepare and requires minimal time, so it’s perfect for anyone looking for a show-stopping dessert with little effort.
Why You’ll Love This Recipe
1. Tropical Flavor
The combination of pineapple and lime adds a tropical twist to the classic cheesecake, making it a refreshing and exotic dessert.
2. No-Bake Recipe
This cheesecake doesn’t require any baking, making it an easy and stress-free dessert option, especially during the summer months when you want to avoid turning on the oven.
3. Light and Creamy
With a smooth, creamy texture and a hint of tang from the lime, this cheesecake is indulgent but not too heavy—perfect for warm weather or after a hearty meal.
4. Quick and Easy
This recipe is quick to prepare and requires minimal ingredients, making it an ideal dessert for beginners and experienced bakers alike.
5. Beautiful Presentation
The vibrant pineapple topping and zesty lime garnish make this cheesecake visually stunning, perfect for impressing your guests at any occasion.
Ingredients
- Cream cheese (softened)
- Sweetened condensed milk
- Fresh lime juice
- Lime zest
- Pineapple (fresh or canned, drained)
- Graham cracker crumbs
- Butter
- Sugar
- Whipped cream (for topping)
Variations
- Add Coconut: For a tropical twist, add shredded coconut to the crust or mix it into the cheesecake filling for added texture and flavor.
- Berry Topping: Instead of pineapple, you can use other fruits like strawberries, blueberries, or raspberries to create a berry-flavored cheesecake.
- Ginger Crust: Use crushed ginger snaps instead of graham crackers for a slightly spiced crust that complements the tropical flavors.
- Alcohol-Infused: For an adult version, add a splash of rum or coconut liqueur to the cheesecake filling for a boozy kick.
How to Make the Recipe
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Chill the crust in the refrigerator while you prepare the cheesecake filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, lime juice, and lime zest. Continue beating until everything is fully incorporated and the mixture is smooth. Taste and adjust the lime juice or zest if you’d like a stronger citrus flavor.
Step 3: Assemble the Cheesecake
Pour the cheesecake filling over the chilled crust in the springform pan. Use a spatula to spread the filling evenly, smoothing the top. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, until the cheesecake is firm.
Step 4: Prepare the Pineapple Topping
Once the cheesecake has set, prepare the pineapple topping. If using fresh pineapple, dice it into small chunks. If using canned pineapple, drain the juice thoroughly and chop it into small pieces. You can also lightly sweeten the pineapple with a little sugar or honey if desired.
Step 5: Serve the Cheesecake
Before serving, remove the cheesecake from the springform pan. Top with the chopped pineapple and garnish with extra lime zest or whipped cream, if desired. Slice and enjoy the tropical, refreshing flavors!
Tips for Making the Recipe
- Chill the Crust: Letting the crust chill in the fridge before adding the filling helps it set and firm up, ensuring it stays intact when you slice the cheesecake.
- Use Room Temperature Cream Cheese: To avoid lumps in the filling, ensure the cream cheese is softened to room temperature before mixing it with the other ingredients.
- Make It Ahead: This cheesecake is perfect for making in advance. It can be stored in the refrigerator for up to 3 days before serving.
- Check Consistency: If the filling is too runny after mixing, chill it for a little longer before serving. If it’s too thick, a splash of lime juice or a small amount of milk can help smooth it out.
How to Serve
Pineapple Lime Cheesecake can be served as a standalone dessert or alongside other tropical dishes for a themed meal. Pair it with a fruity cocktail, like a piña colada or margarita, for a complete tropical experience. For a lighter option, serve it with a simple green salad or grilled fish to balance out the richness of the cheesecake.
This cheesecake is perfect for potlucks, summer BBQs, holiday gatherings, or any event where you want to wow your guests with something special.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake can be stored in the refrigerator in an airtight container for up to 3 days. If you’re storing the whole cheesecake, cover it tightly with plastic wrap to prevent it from drying out.
Freezing
To freeze the cheesecake, let it set completely and then wrap it tightly in plastic wrap and aluminum foil. You can freeze it for up to 1 month. To thaw, place it in the fridge overnight before serving.
Reheating
This cheesecake is best served chilled and does not need to be reheated.
FAQs
1. Can I use a pre-made graham cracker crust?
Yes, you can use a pre-made graham cracker crust, but making your own gives it a fresher taste and a more customizable texture.
2. Can I use lime juice from a bottle instead of fresh lime juice?
Fresh lime juice is recommended for the best flavor, but bottled lime juice can be used as a substitute in a pinch.
3. Can I use canned pineapple?
Yes, you can use canned pineapple, but be sure to drain it well and chop it into small pieces before topping the cheesecake.
4. Can I make this cheesecake without sweetened condensed milk?
Sweetened condensed milk adds creaminess and sweetness to the cheesecake, but you can substitute it with a mixture of cream cheese, sugar, and heavy cream if necessary.
5. How do I prevent the cheesecake from cracking?
To avoid cracking, ensure the cheesecake is chilled completely before serving. You can also bake a cheesecake at a low temperature if you’re using a baked version, but this no-bake recipe should set nicely without cracks.
6. Can I add other fruits as a topping?
Yes, you can add other fruits like mango, strawberries, or kiwi for a different tropical flavor. Just make sure to chop them into small pieces for even coverage.
7. Can I make this cheesecake in individual servings?
Yes, you can make individual mini cheesecakes by using cupcake liners or mini springform pans. Adjust the chill time accordingly.
8. Can I use other citrus fruits besides lime?
Yes, lemon or orange could be substituted for lime, but the flavor profile will be slightly different.
9. Is this recipe gluten-free?
Yes, as long as you use gluten-free graham crackers for the crust, this cheesecake can be made gluten-free.
10. How far in advance can I make this cheesecake?
You can make this cheesecake up to 1 day in advance and store it in the fridge. It will set and taste even better after a few hours of chilling.
Conclusion
Pineapple Lime Cheesecake is a refreshing, tropical dessert that combines the rich creaminess of cheesecake with the bright, zesty flavors of pineapple and lime. This no-bake recipe is quick, easy, and perfect for any occasion. Whether you’re hosting a summer BBQ or simply looking for a light, flavorful treat, this cheesecake will delight your taste buds and impress your guests. It’s a dessert that’s as beautiful as it is delicious, and one that will leave everyone asking for the recipe!
Print
Pineapple Lime Cheesecake
- Total Time: 6 hours (including chilling time)
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Pineapple Lime Cheesecake is a tropical twist on a classic dessert. With a smooth and creamy filling, a tangy lime flavor, and sweet pineapple topping, this cheesecake brings the perfect balance of refreshing citrus and tropical sweetness to every bite.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lime zest (from 1 lime)
- 1/4 cup fresh lime juice (about 2 limes)
- 3 large eggs
- 1/2 cup sour cream
For the pineapple topping:
- 1 cup pineapple chunks, drained (fresh or canned)
- 1/4 cup pineapple juice (from the chunks)
- 2 tbsp sugar
- 1 tsp cornstarch
Instructions
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Make the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let cool.
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Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, lime zest, and lime juice, and beat until fully combined. Add the eggs one at a time, mixing after each addition, then fold in the sour cream.
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Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
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Bake the cheesecake: Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to allow it to fully set.
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Make the pineapple topping: In a small saucepan, combine the pineapple chunks, pineapple juice, sugar, and cornstarch. Heat over medium heat, stirring occasionally until the sauce thickens and becomes syrupy (about 5-7 minutes). Remove from heat and allow to cool to room temperature.
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Assemble the cheesecake: Once the cheesecake has set, spread the pineapple topping evenly over the top. Carefully remove the sides of the springform pan before slicing and serving.
Notes
- For a smoother texture, make sure the cream cheese is softened properly before mixing.
- You can use canned pineapple or fresh pineapple for the topping, but be sure to drain it well before cooking it down.
- This cheesecake can be made ahead of time, and it actually tastes better the next day as the flavors meld.
- Prep Time: 20 minutes (excluding chilling time)
- Cook Time: 50-55 minutes
- Category: Desserts, Cheesecake, Tropical Desserts
- Method: Baking
- Cuisine: American, Tropical-inspired
Keywords: Pineapple Lime Cheesecake, Tropical Cheesecake, Lime Cheesecake, Pineapple Dessert, Cheesecake Recipe, Summer Dessert, No-bake Cheesecake (if using no-bake version)