This Sugar-Free Pineapple Cheesecake recipe is creamy and refreshing. A no bake cheesecake made sugar free and is naturally gluten free too, without sacrificing flavor.
Aimee’s Recipe Notes
When I started creating sugar-free desserts I wanted to make sure they didn’t taste sugar-free. I wasn’t interested in dessert that felt like they were missing something.
Today’s recipe is based off my no bake sugar-free cheesecake. It’s so easy and flavorful, and adding pineapple was a delicious decision.
I love making a pan, cutting it into bars, then sliding the bars into a freezer safe container. They taste delicious frozen, but also thaw quickly in the refrigerator for a quick and easy sugar-free dessert.
Ingredients You’ll Need
When making this sugar-free dessert, be sure to choose SUGAR FREE ingredients.
- Cool Whip- I use the Zero Sugar Cool Whip to garnish this cheesecake. You could also make sugar-free whipped cream.
- Canned Pineapple- You’ll need crushed pineapple for the cheesecake filling, and pineapple chunks or rings to garnish. Make sure you choose no added sugar pineapple.
- Powdered Monk Fruit Sweetener- Provides sweetness naturally, and using powdered sweetener is essential for a silky cheesecake texture. I love this brand on Amazon. You could swap it out for Stevia.
Add some unsweetened toasted coconut on top for garnish, if desired.
Recipe Notes
- Easy to Make- This sugar free pineapple cheesecake is a no bake dessert. No water bath, no special technique.
- Make Ahead- Make this cheesecake 24 hours in advance. Garnish with sugar-free whipped cream and pineapple when serving.
- Sweet Enough- Taste the filling before pouring over the crust. Add a little extra powdered monk fruit if you want it sweeter.
- Storage- Keep cheesecake in the refrigerator for up to 4 days. Or freeze cheesecake for up to 3 months.
- Make it with SUGAR- Want a regular version? Make my no bake pineapple cheesecake instead.
Easy Sugar-Free Desserts
Pin this now to find it later
Pin It
Sugar-Free Pineapple Cheesecake Recipe
Ingredients
For the Crust
- 2 cups almond flour
- 3 Tablespoons powdered monk fruit sweetener, or Stevia
- 6 Tablespoons unsalted butter, melted
For the Cheesecake
- 3 packages cream cheese (8 ounce each), softened to room temperature
- 1 ¼ cup powdered monk fruit sweetener
- 1 Tablespoon pure vanilla extract
- 20 ounce can crushed pineapple, drained well
- ⅓ cup heavy whipping cream
Optional Toppings
- 8 ounce Sugar Free Cool Whip, thawed
- 8 ounce pineapple rings, drained
Instructions
- Line a 9-inch baking dish with parchment paper and set it side.
- In a mixing bowl, combine almond flour with powdered monk fruit and melted butter. Mix with a fork and pour the crumbs into the prepared dish. Press firmly until evenly distributed. Set it aside.
- In a large mixing bowl, beat cream cheese with powdered monk fruit for several minutes until fluffy. Scrape down the sides of the bowl as needed.
- Add in vanilla extract. Beat in the crushed pineapple and heavy whipping cream. Pour over the crust.
- Spread cheesecake smooth and cover with plastic wrap for at least four hours.
- To serve, lift cheesecake out of the pan with the parchment paper. Cut into squares. Spoon dollops of sugar free Cool Whip (or whipped cream) onto each piece. Add a piece of the pineapple ring.
Notes
- Pineapple- Be sure to choose no sugar added pineapple for today’s recipe.
- Powdered Monk Fruit– I love this brand on Amazon. You could swap it out for Stevia.
- Store cheesecake in the refrigerator for up to 4 days. Or freeze cheesecake for up to 3 months.
