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Pineapple Cheesecake Shooters

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These no bake pineapple cheesecake shooters are a quick dessert that everyone will absolutely flip over.

I love making simple and easy bite-sized desserts.

I used to do a lot of catering for weddings and parties, so I have a lot of fun foodie dishes that make desserts look fun but fancy — with almost NO prep whatsoever.

How to Make Pineapple Cheesecake Shooters

For this recipe, it is really just a handful of ingredients.

I used Nairn's gluten free original biscuits to create a Graham like cracker crumble.

The cheesecake center is cream cheese and whipped topping. I whipped room temperature cream cheese with a tub of frozen whipped topping to create the perfect cheesecake like texture.

You can make this thinner by adding a little heavy cream to it, but I like mine pretty thick.

The pineapple is just fresh pineapple that I got in my Melissa's Produce box.

I ran it through my food processor for a bit to give it a crushed pineapple feel.

How to Assemble Pineapple Cheesecake Shooters

I found these cute little shooter glasses at the Dollar Tree — 6 for $1. They make the perfect little bite-sized dessert cup.

I take 2 packs of the Nairn's cookies and crush them up to make a fine ground graham cracker crumb.

I place a little in each glass. Then, I put the cream cheese mixture in a piping bag and pipe a little on top of the graham cracker crumbs. Next, I top with my crushed pineapple mixture.

Repeat the layers until you get to the top. Top with a dollop of whipped topping and a fresh pineapple tidbit for the perfect little dessert shooter.

Check out these other Spring Sweets Recipes on the blog

Yield: 6 shooter desserts

Pineapple Cheesecake Shooters

Pineapple Cheesecake Shooters

This fun and festive dessert recipe is perfect because it is a no-bake dessert that can be made in minutes.

Prep Time 10 minutes
Total Time 10 minutes


  • 1/2 cup of chopped pineapple
  • 2 packs of Nairn's Original Oat Grahams
  • 1 8 ounces block of cream cheese, room temperature
  • 1 8 ounce tub of whipped topping, thawed


  1. Puree the pineapple in a food processor until it resembles crushed pineapple.
  2. Crush the Nairn's biscuits until it resembles a finely crushed graham cracker
  3. Mix together in a bowl with a handheld mixer the cream cheese and whipped topping.
  4. Place a little bit of the cracker crumbs in the bottom of each shooter glass.
  5. Take the cream cheese mixture and place it in a piping bag. Pipe some on top of the cracker crumbs.
  6. Top with the pineapple. Repeat the layers until the glasses are full.
  7. Top with whipped topping, more graham cracker crumbs, and a pineapple chunk.
  8. Enjoy!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 296Total Fat: 23gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 140mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 4g

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Friday 1st of December 2023

I would love to make these for a New Year's Day open house, but am wondering how long I could leave them out at room temp? Any ideas?

Jennifer Sikora

Saturday 2nd of December 2023

I have left them out for a couple of hours without any issues.

Jill Baird

Monday 29th of March 2021

Pineapple Cheesecake, what a brilliant combination! I have these on our dessert menu for gluten-free members of the family for Easter! Thanks for the delicious and easy recipe!

Pook's Pantry

Sunday 28th of March 2021

I love no bake cheesecake shooters!

Karen @karenskitchenstories

Friday 26th of March 2021

I need to hit Dollar Tree. Those shooter glasses are calling my name!

Dorothy Reinhold

Friday 26th of March 2021

What an adorable dessert! It's the perfect size and the perfect flavor!

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