This Pineapple Cream Cheese Pie is a luscious, no-bake dessert that combines the tangy sweetness of crushed pineapple with the creamy richness of cream cheese, all nestled in a buttery graham cracker crust. A tropical delight that’s light, refreshing, and perfect for any occasion!
Why You’ll Love This Recipe
- No-Bake & Easy – Perfect for warm days when you don’t want to turn on the oven.
- Tropical & Refreshing – The sweet pineapple and creamy filling make for a light yet indulgent treat.
- Make-Ahead Friendly – Chill it overnight for the best flavor and texture.
- Customizable – Add toasted coconut, whipped cream, or fruit for a beautiful presentation.
- Perfect for Any Occasion – Great for summer parties, picnics, or holiday gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, well-drained
- 1 cup heavy whipping cream, whipped to stiff peaks
Optional Toppings:
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries or pineapple slices
Directions
1. Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs and ¼ cup sugar.
- Add the melted butter and mix until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Chill the crust in the refrigerator for at least 30 minutes to set.
2. Make the Filling
- In a large mixing bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy.
- Stir in the vanilla extract until well combined.
- Gently fold in the drained crushed pineapple until evenly distributed.
- Carefully fold in the whipped cream, ensuring the mixture remains light and airy.
3. Assemble the Pie
- Spoon the filling into the chilled graham cracker crust, spreading it evenly.
- Smooth the top with a spatula.
4. Chill the Pie
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until firm.
- For best results, chill overnight to allow the flavors to fully develop.
5. Add Toppings & Serve
- Before serving, garnish with whipped cream, toasted coconut flakes, or fruit slices if desired.
- Slice and enjoy the creamy, tropical goodness!
Servings and Timing
- Servings: 8
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
- Calories: Approximately 350 kcal per serving
Variations
- Coconut Pineapple Pie – Add ½ cup shredded coconut to the filling.
- Citrus Twist – Stir in 1 teaspoon lemon zest for a hint of brightness.
- Chocolate Lovers’ Version – Use a chocolate cookie crust instead of graham crackers.
- Extra Crunch – Sprinkle crushed nuts on top for added texture.
- Dairy-Free Option – Use dairy-free cream cheese and coconut whipped cream.
Storage & Make-Ahead
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Wrap the pie tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
- Make-Ahead: Best when prepared the night before and chilled overnight.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but it must be very finely crushed and well-drained to prevent excess moisture.
Why does my filling seem runny?
Make sure the pineapple is well-drained and the whipping cream is beaten to stiff peaks.
Can I use a store-bought crust?
Absolutely! A pre-made graham cracker crust saves time and works perfectly.
How do I make the pie extra firm?
Chilling overnight helps, but you can also add 1 teaspoon gelatin dissolved in 2 tablespoons warm water to the filling for extra stability.
Can I substitute Cool Whip for heavy whipping cream?
Yes, you can use 1 cup Cool Whip instead of whipped heavy cream, but the texture will be slightly different.
How do I prevent the crust from crumbling?
Press the crust firmly into the pan and chill it before adding the filling.
Can I make mini pineapple cream cheese pies?
Yes! Use a muffin tin with cupcake liners and divide the mixture evenly.
How can I decorate this pie?
Pipe whipped cream around the edges and top with pineapple slices, cherries, or toasted coconut for a beautiful presentation.
Can I make this pie sugar-free?
Yes! Use sugar substitutes like monk fruit sweetener or stevia in the filling.
What can I serve with this pie?
This pie pairs perfectly with iced tea, coffee, or a light fruit salad.
Conclusion
This No-Bake Pineapple Cream Cheese Pie is an easy, creamy, and refreshing dessert that’s perfect for summer or any special occasion. With its sweet tropical flavors, smooth texture, and buttery graham cracker crust, it’s sure to be a hit with family and friends. Try it today and enjoy a taste of paradise!
Print
Pineapple Cream Cheese Pie
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Pineapple Cream Cheese Pie is a refreshing, no-bake dessert with a buttery graham cracker crust, a creamy pineapple-infused filling, and a light whipped topping. Perfect for summer gatherings, holidays, or an easy make-ahead treat, this tropical delight will have everyone coming back for more!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) crushed pineapple, well-drained
- 1 cup heavy whipping cream, whipped to stiff peaks
Optional Toppings:
- Whipped cream
- Toasted coconut flakes
- Maraschino cherries or pineapple slices
Instructions
1. Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs and ¼ cup sugar.
- Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.
- Chill in the refrigerator for at least 30 minutes to set.
2. Make the Filling:
- In a large mixing bowl, beat cream cheese and ½ cup sugar until smooth and creamy.
- Stir in vanilla extract until well combined.
- Gently fold in the drained crushed pineapple until evenly distributed.
- Carefully fold in the whipped cream, keeping the mixture light and airy.
3. Assemble the Pie:
- Spoon the filling into the chilled graham cracker crust.
- Spread evenly and smooth the top with a spatula.
4. Chill the Pie:
- Cover with plastic wrap and refrigerate for at least 4 hours, or until firm. (For best results, chill overnight).
5. Add Toppings and Serve:
- Before serving, garnish with whipped cream, toasted coconut flakes, and fruit slices if desired.
- Slice and enjoy the creamy, tropical goodness!
Notes
- For Extra Crunch: Add chopped pecans or walnuts to the crust.
- Make It Lighter: Use low-fat cream cheese and whipped topping instead of heavy cream.
- Storage: Keep refrigerated for up to 3 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Dessert
- Method: Chilling, Assembling
- Cuisine: American, Tropical
