{Light} Strawberry Pineapple No-Bake Cheesecake

A light, creamy dessert perfect for summer when fresh fruit is abundant.
Course Dessert
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 pieces
Calories 228kcal
Author Ashley Fehr


  • 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 9x13" 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.


Calories: 228kcal | 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