Potluck Cheesecake Dessert

Creamy Potluck Cheesecake Dessert is a no bake cheesecake recipe

This Potluck Cheesecake Dessert is an easy cheesecake recipe with a no bake cheesecake filling on top of a Nilla Wafer crust. It’s creamy, quick, with crushed pineapple to give it an extra fruity sweetness!

This nostalgic cheesecake dessert is a family favorite! It’s called Potluck Cheesecake Dessert because it’s perfect for Potlucks and BBQs…anywhere you need to bring a dessert, this one is going to be a fast favorite. The crust is made with Nilla Wafers and the filling is a quick and easy no bake cheesecake, with crushed pineapple to make it extra delicious.

I have a fantastic No Bake Cheesecake Recipe her eon my site, if you’re looking for something classic, but this is a great recipe when you want something a little different, but one that everyone will love!

This recipe was originally published in 2014 and was recently updated with new photos and new tips in 2019.

Creamy Potluck Cheesecake Recipe

What Exactly IS a Potluck Cheesecake Dessert?

I recently pulled out an old school cookbook from my cabinet…the kind that was a school fundraiser where all the moms submitted their favorite recipes and they were all printed in a book. Aren’t those the best? Everyone’s signature recipes all combined into one neat little book…a treasure trove of lost desserts from my childhood.

And this Potluck Cheesecake Recipe came straight from one of these books

It has a thick Nilla Wafer crust..buttery and delicious…and it’s topped with a creamy, yet surprisingly light layer of cream cheese, crushed pineapple and Cool Whip.

It’s one of those desserts that you could eat 17 slices of and never be full…because you just need ONE MORE BITE.

How To Make Potluck Cheesecake

How Do You Make Potluck Cheesecake?

The steps for this recipe are un-suprisingly easy.

  1. The crust is made from a whole box of Nilla Wafers, which you will completely crush. you can do this with a rolling pin and a zip-top bag, a food processor or a blender.
  2. I like a pinch of salt added to the crust as well for a little balance. You have a lot of sweet ingredients in this cheesecake recipe, so a small amount of salt is a nice addition. You could also certainly use graham crackers if you prefer!
  3. You do bake the crust for this recipe, so it’s a half no-bake recipe. I like the crunch a baked crust gives as opposed to an unbaked crust. But the good news is it only takes 5-ish minutes in the oven.
  4. While the crust is cooking, you can make your filling. You can even pop the crust in the fridge to cool a little faster!
  5. The filling is easy as the ingredients are only cream cheese, butter, powdered sugar, Cool Whip, and crushed pineapple. Make sure to drain the pineapple super well before adding it.
  6. Once you’ve mixed all your filling ingredients just spread it on top of the cooled crust and that’s it! Let it chill for at least 3 hours and you’re all set!

This Easy Potluck Cheesecake Dessert is creamy and sweet

Can You make This Cheesecake In Advance?

Yes, absolutely! If you’re serving this for a party, this recipe is a great way to get your dessert made ahead of time. The longer it chills, the better it will be!

you can even just make the crust the day ahead, cover it and store it at room temperature. make the filling the day you’re going to serve it if you would like, just make sure you allow at least 3 hours of chill time.

Can You Freeze This Cheesecake?

Indeed you can! Make sure to cover it airtight before popping it in the freezer for up to 30 days. You can even enjoy this dessert recipe frozen if you would like!

How To Thaw Cheesecake

The best way to thaw cheesecake out if you freeze it, is in the refrigerator. This will take a few hours at least, but it’s the best way. I don’t recommend thawing this at room temperature, as it won’t thaw evenly.

Looking for More Cheesecake Recipes? Try These:

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Potluck Cheesecake Dessert

  • Prep Time Prep Time: 15 minutes
  • Cook Time Cook Time: 5 minutes
  • Total Time Total Time: 20 minutes
  • Yield Yield: serves 12 1x
  • Category Category: Cheesecake
  • Method Method: No Bake
  • Cuisine Cuisine: Dessert

Description:

This easy cheesecake recipe is a crowd pleaser, which makes it perfect for parties!


Ingredients:

Crust

  • 1 (11 oz) box Nilla Wafers crushed (about 2 1/23 cups crushed)
  • 1/2 cup butter, melted
  • 1/2 tsp salt

Filling

  • 1 (8 oz) brick Cream Cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 cups powdered sugar
  • 1 (20 oz) can crushed pineapple, well drained
  • 1 (8 oz) tub Cool Whip, thawed

Instructions

  1. Preheat oven to 350°F. Line a 9×9 pan with foil and set aside.
  2. In medium bowl combine crushed Nilla Wafers, melted butter and salt. Press evenly into the bottom of the prepared pan. I used the bottom of a cup to help press it evenly.
  3. Bake the crust for 5-7 minutes until lightly golden. Allow to cool completely.
  4. For the filling, combine cream cheese and butter in the bowl of your stand mixer fitted with the paddle attachment on medium speed, beating until smooth. Add in powdered sugar and continue beating until all is incorporated with no lumps.
  5. Turn the mixer to low and add in drained pineapple until mixed in well. Fold in Cool Whip.
  6. Spread onto cooled crust. Chill for at least 3 hours, or over overnight.
  7. Cut into squares when ready to serve.

Notes:

Store airtight in the refrigerator for up to 3 days

Keywords:: cookies and cups, cheesecake, no bake cheesecake, cheesecake recipe, potluck recipe, easy cheesecake

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Potluck Cheesecake Dessert

 

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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42 Comments
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Akash Paul
April 8, 2020 5:54 pm

I will definitely try to make this recipe at home. This looks so delicious and my mouth got watery. Thanks for the sharing this amazing recipes tips with us.

Blaise Marie
April 2, 2020 5:35 pm

I just made the recipe but tweaked it a bit! I used coconut cookies for the crust and added a small layer of crushed pineapple between the crust and filling! So amazing. Thanks for sharing!

McNeill
September 20, 2019 9:08 pm

This recipe looks so yummy! I’m taking it to a church picnic. One thing- I’m curious why the recipe calls for lining the pan with foil.
thanks!

August 17, 2019 1:48 am

I make this recipe CHEESECAKE DESSERT. So tasty and awesome, I love things that are quick, easy and delicious! It sounds terrible – i love

August 13, 2019 5:21 pm

Even with the cream cheese, this looks so light & refreshing! I know what I’m making for dessert tonight, thanks! 🙂

November 17, 2019 9:16 am
Reply to  Viana

How would you adjust if you wanted to make it in a larger pan?

Stephanie
August 12, 2019 10:46 am

Will you publish more recipes from your old school cookbook? I would love to see them.

August 12, 2019 3:28 am

Hi Shelly,

Thanks for sharing this mouth-watering recipe here. I can’t wait anymore to make this. Thanks

Shman
March 16, 2019 12:15 am

I’m sure it will be delicious for my family dinner tomorrow night. My mom and I are allergic to pineapple so I did half a bag of coconut instead, and added a chocolate drizzle to the top. My husband licked the bowl and was very impressed!

Farwa
February 12, 2019 4:20 pm

I’m gonna try this recipe and I have fresh pineapple can I use that instead of can?

TX Ann
September 17, 2016 2:23 pm

This stuff is terrific! Light and fluffy and yummy! It’s really easy to make too. I highly recommend it. I wonder how it would be with coconut…..

pam graf
January 12, 2015 5:34 pm

Hi… i would love to make this, however I am allergic to pineapple… have you tried this recipe substituting the pineapple? Thanks

Liz Olver
December 24, 2014 9:23 pm

I’ve never heard of using butter in the filling of an instant cheesecake. The recipe I have used forever is 1 8 oz cream cheese, softened, 1/2 cup sour cream, beat til smooth, add 1 teaspoon vanilla and 1/2 cup powdered sugar. Fold in 1 8 oz Cool Whip. Put into prepared Pie Crust of your choice. Although I’ve also never added crushed pineapple, it sounds like it would be delicious.

Jen
June 15, 2014 4:37 pm

Could you use Coconut Oil instead of butter?

June 6, 2014 11:30 am

Oh yum! That looks incredible!!! What a great dessert for this time of year!

Misty
May 19, 2014 3:27 pm

Could you adjust for a 9×13 pan? Maybe 1.5 times the ingredients?

Dianna
August 12, 2019 5:09 pm
Reply to  Misty

We have always made ours in a 9 x 13 pan… just comes out thinner but still good!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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