A light, fruity, no-bake cheesecake made with strawberries, crushed pineapple, and strawberry yogurt! A summer treat that you don’t have to feel guilty about!
Because sometimes you just want to eat cheesecake and not feel guilty about it. Or just because it’s absolutely delicious.
Summer is all about light, fresh flavours and juicy fruit.
And bathing suits.
So, really, it’s win-win.
One of my favorite shortcuts, particularly with no-bake desserts, is using whole graham crackers as a base. This works particularly well with a square or rectangular pan, because, well — graham crackers are square or rectangular! After just a few hours in the fridge they soften and become cake-like and there are times I can’t even tell the difference between whole graham crackers and a graham cracker crumb crust.
Another perk is that you don’t have to add the butter or sugar added to most graham cracker crusts!
Then I added a layer of sliced strawberries, because if they’re going to be pushed down as you cut the cheesecake anyways. If you’d rather, feel free to use diced strawberries and stir them in with the pineapple!
Then you simply stir up the cheesecake mixture and pour over top! Garnish with some extra strawberries — or not! — and stick in the fridge to enjoy in a few hours!
Easy peasy so you can get back to the deck-sitting, pool-swimming and lemonade-sipping you really want to be doing!
{Light} Strawberry Pineapple No-Bake Cheesecake
written by Ashley Fehr
Ingredients
- 15 graham crackers enough to cover bottom
- 10 strawberries thinly sliced (enough to cover bottom)
- 8 oz light cream cheese
- 1 cup milk
- 1 box instant vanilla pudding 4 serving size, fat free, sugar free, or regular
- 1 1/2 cups drained crushed pineapple (or fresh, finely chopped and drained)
- 3/4 cup low-fat strawberry yogurt
- 2 cups light whipped topping divided
Instructions
- Line a 9×13″ pan with a single layer of graham crackers (left whole, unless you need to break them to fit the pan). Top with a single layer of sliced strawberries.
- In the bowl of a stand mixer, beat cream cheese until smooth and fluffy. Add milk and pudding mix, and beat until smooth, stopping to scrape down the sides if necessary.
- Stir in pineapple and yogurt. Slowly stir in 1 cup of whipped topping.
- Spread in the pan over the strawberries.
- Top with remaining cup of cool whip. Refrigerate at least 6-8 hours so that graham crackers can soften and become cake-like. It can be made ahead and frozen, too.
Nutrition Information
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Kristina says
This no-bake dessert was a wonderful treat for my household! I ended up using a food processor to make the graham cracker crust with some real cane sugar and sweet cream butter. I just prefer having a buttery, crumbly, crust! I also added an extra bit of pineapple into the mix and topped the dessert with extra strawberry and leftover graham crumbs! It was delish and I love it!
Ashley Fehr says
So happy you enjoyed it!
Catie says
How long can it be frozen for? Do you simply freeze it in the 9×13 covered with plastic wrap? And how long would it take to thaw? I want to make it for a graduation party.
Ashley Fehr says
Hi Catie! You can thaw it or just leave frozen or partially frozen! I would let it sit in the fridge for 6-8 hours if you want it completely thawed, and yes, just cover it and freeze for up to a month or two!
Shashi at RunninSrilankan says
I just knew I shouldn’t come visit your site on an empty stomach – and now it’s growling – am skipping lunch for dessert!
This is so fantastic, Ashley!
Shelby @ Go Eat and Repeat says
I love the crust for this cheesecake! How simple it is and yet it has never crossed my mind before. I love it! Plus a dessert I feel less guilty about is always welcome =)