This no-bake tropical cheesecake blends creamy banana, zesty lime, and juicy pineapple over a buttery graham cracker crust—a refreshing treat perfect for summer.

Why You’ll Love This Recipe

• No baking required — perfect for warm days

• A unique tropical twist with banana, lime, and pineapple

• Creamy, tangy, and fruity all in one bite

• Beautiful presentation with optional fresh toppings

• Easy to make ahead for gatherings or parties

Ingredients

Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 large banana, mashed
¼ cup fresh lime juice (about 2 limes)
Zest of 1 lime
1 cup crushed pineapple, drained
1½ cups whipped topping or heavy whipping cream (whipped to stiff peaks)

Topping (Optional)

Extra lime zest
Banana slices
Pineapple chunks
Whipped cream

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Yields: 8–10 servings

Directions

Step 1: Make the Crust

Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Step 2: Prepare the Filling Base

In a large bowl, beat cream cheese and powdered sugar until smooth and creamy. Add vanilla, mashed banana, lime juice, and lime zest. Mix well until fully combined.

Step 3: Add Fruit and Whipped Topping

Fold in the drained crushed pineapple and the whipped topping (or whipped cream) gently until smooth and fluffy.

Step 4: Assemble the Cheesecake

Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight until fully set.

Step 5: Garnish and Serve

Before serving, garnish with banana slices, pineapple chunks, extra lime zest, and whipped cream if desired. Slice and enjoy chilled.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?
Yes, just make sure it’s well-drained to avoid watering down the filling.

How ripe should the banana be?
Use a ripe banana with a few brown spots — it adds natural sweetness and blends smoothly.

Can I use bottled lime juice?
Fresh lime juice is best for flavor, but bottled will work in a pinch.

Can I freeze this cheesecake?
Yes! Freeze it without toppings for up to 1 month. Thaw in the fridge before serving.

Can I use whipped topping instead of whipping cream?
Absolutely. Whipped topping like Cool Whip is a convenient alternative and works well in this recipe.

Final Thoughts

This no-bake Banana, Lime, and Pineapple Cheesecake brings a breezy, tropical vibe to any dessert table. It’s creamy, fruity, and bright with citrus—ideal for hot weather or anytime you’re dreaming of sunshine. Easy to make, fun to serve, and sure to impress!