{Light} Strawberry Pineapple No-Bake Cheesecake

Prep Time 20 minutes
Total Time 20 minutes
Servings 12 pieces

Jump to Recipe

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!

light strawberry pineapple cheesecake piece on white plate topped with strawberry slices

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.

white plate with strawberry pineapple cheesecake piece topped with strawberry slices

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!

9 by 13 inch glass baking dish lined with whole graham crackers

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!

glass baking dish lined with whole graham crackers and topped with sliced strawberries

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!

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

{Light} Strawberry Pineapple No-Bake Cheesecake

5 from 1 vote
A light, creamy dessert perfect for summer when fresh fruit is abundant.
Prep Time 20 minutes
Total Time 20 minutes
Cuisine American
Course Dessert
Servings 12 pieces
Calories 228cal


  • 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


  • 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

Calories: 228cal | Carbohydrates: 39g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 284mg | Potassium: 256mg | Fiber: 1g | Sugar: 26g | Vitamin A: 200IU | Vitamin C: 12.6mg | Calcium: 119mg | Iron: 1mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. 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!

  2. 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!

  3. 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 =)

Leave A Reply

Have you tried this recipe? Leave a rating