If you’ve ever found yourself dreaming of a dessert that’s equal parts creamy, fruity, and utterly irresistible, you’re in for a treat. Pineapple Cream Cheese Pie is the kind of showstopper that steals the spotlight at every gathering, combining a lush, velvety filling with the tropical tang of pineapple, all nestled in a buttery graham cracker crust. It’s a no-bake wonder that tastes like pure sunshine and is deceptively easy to make, even if you’re short on time or baking experience.

Pineapple Cream Cheese Pie Recipe - Recipe Image

Ingredients You’ll Need

What makes this Pineapple Cream Cheese Pie truly stand out is its simplicity—every ingredient is carefully chosen to deliver maximum flavor and texture. Each element has a special role, whether it’s adding creaminess, sweetness, or that signature tropical zing.

Graham cracker crust (9-inch): The classic, buttery base that provides the perfect sweet crunch and holds everything together effortlessly.
Cream cheese (8 ounces, softened): The star of the show—softened cream cheese gives the filling its signature smooth, tangy richness.
Granulated sugar (1/2 cup): Sweetens the cream cheese and enhances the overall flavor without overpowering the pineapple.
Vanilla extract (1 teaspoon): Adds a warm, aromatic undertone that brings out the flavors of the filling.
Whipped topping (8 ounces, thawed): A light, airy addition that makes the pie fluffy and easy to slice.
Crushed pineapple (1 can, 20 ounces, well-drained): The juicy, tropical heart of the pie—drain it well to keep the filling from getting watery.
Powdered sugar (1/4 cup): Adds extra sweetness and smoothness to the pineapple layer.
Lemon juice (1 tablespoon): Just a splash brightens up the whole pie and balances the sweetness.
Extra whipped topping and pineapple chunks (optional): Perfect for a beautiful, luscious garnish that hints at what’s inside.

How to Make Pineapple Cream Cheese Pie

Step 1: Prepare the Cream Cheese Base

Start by grabbing a large mixing bowl and beating the softened cream cheese with granulated sugar and vanilla extract. You want to mix until everything is silky smooth and creamy, with no lumps in sight. This base is the foundation of your Pineapple Cream Cheese Pie, so take your time and make sure it’s thoroughly blended.

Step 2: Fold in the Whipped Topping

Once your cream cheese mixture is perfectly smooth, gently fold in half of the whipped topping. Don’t overmix—just use a spatula to combine until you have a light, fluffy filling. This step is what gives Pineapple Cream Cheese Pie its cloud-like texture.

Step 3: Mix the Pineapple Layer

In a separate bowl, combine the well-drained crushed pineapple with powdered sugar and lemon juice. Give it a good stir to distribute the sweetness and tartness evenly. The draining is crucial here, so your pie sets up nicely instead of turning soggy!

Step 4: Combine and Fill the Crust

Gently fold the pineapple mixture into the cream cheese filling, taking care not to deflate all that lovely air you worked in earlier. Once it’s evenly blended, spoon the filling into your prepared graham cracker crust. Smooth the top with a spatula so it looks inviting and ready for its finishing touches.

Step 5: Add the Finishing Touches

Spread the remaining whipped topping over the pie, covering it completely for a beautiful, snowy finish. Cover the pie and refrigerate for at least four hours, or overnight if you prefer a firmer texture. Right before serving, garnish with extra whipped topping and a few pineapple chunks for that irresistible, tropical look.

How to Serve Pineapple Cream Cheese Pie

Garnishes

A flourish of extra whipped topping and a sprinkle of pineapple chunks make every slice look positively dreamy. For a special touch, you can add a few sprigs of fresh mint or even a sprinkle of toasted coconut flakes—these little extras take Pineapple Cream Cheese Pie from delicious to unforgettable.

Side Dishes

Because this pie is rich and creamy, it pairs beautifully with light, fresh sides. Consider serving it with a simple fruit salad, a platter of fresh berries, or even a scoop of lemon sorbet. These complementary flavors and textures balance out the sweetness and make every bite feel even more indulgent.

Creative Ways to Present

For parties or special occasions, try making mini Pineapple Cream Cheese Pies in individual tart shells or mason jars—everyone loves their own personal dessert! You can also layer the filling in parfait glasses for a fun, no-crust twist. However you serve it, this pie always looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare!), simply cover the pie tightly with plastic wrap or transfer slices to an airtight container. The Pineapple Cream Cheese Pie keeps well in the refrigerator for up to three days, maintaining its creamy texture and vibrant flavor.

Freezing

For longer storage, you can freeze Pineapple Cream Cheese Pie. Wrap the pie (or individual slices) securely in plastic wrap and foil, then store in the freezer for up to one month. Thaw overnight in the refrigerator before serving for the best texture.

Reheating

Since this is a no-bake pie, reheating isn’t necessary! In fact, it’s best enjoyed chilled straight from the fridge. If you’ve frozen the pie, just let it thaw gently in the refrigerator until it’s ready to serve.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but with a caveat! Fresh pineapple contains enzymes that can prevent the filling from setting properly. To use fresh, cook the diced pineapple briefly before adding it, which deactivates those enzymes and ensures your pie will set up beautifully.

What’s the best way to drain crushed pineapple?

Pour the pineapple into a fine mesh strainer or cheesecloth, and press gently with a spoon to remove as much juice as possible. The drier your pineapple, the better your Pineapple Cream Cheese Pie will hold its shape.

Can I make Pineapple Cream Cheese Pie ahead of time?

Absolutely! In fact, it’s even better when made ahead, as this gives the filling time to firm up. Just cover and refrigerate the pie until you’re ready to serve.

Is there a substitute for whipped topping?

You can use homemade whipped cream in place of store-bought whipped topping if you prefer a more natural option. Just whip heavy cream with a bit of sugar until stiff peaks form, and use it in the same way.

How do I prevent the crust from getting soggy?

Make sure your pineapple is thoroughly drained and avoid adding any extra liquid to the filling. For extra insurance, you can briefly chill the empty crust before adding the filling—it helps keep everything crisp and fresh.

Final Thoughts

Whether you’re looking to impress at your next gathering or just craving something sweet and sunny, Pineapple Cream Cheese Pie is always a crowd-pleaser. It’s easy, vibrant, and guaranteed to brighten up any table, so don’t hesitate to whip one up and treat yourself (and your loved ones) to a little slice of paradise!

Pineapple Cream Cheese Pie Recipe

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4.9 from 29 reviews

Author: admin
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Diet: Non-Vegetarian

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Description

This Pineapple Cream Cheese Pie is a luscious no-bake dessert combining a tangy cream cheese filling with the tropical sweetness of crushed pineapple. Set in a buttery graham cracker crust and topped with fluffy whipped topping, this pie offers a refreshing and creamy treat perfect for summer gatherings or anytime you crave a light, fruity dessert.

Ingredients

Scale

Crust

1 prepared graham cracker crust (9-inch)

Filling

8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 container (8 ounces) whipped topping, thawed (divided)
1 can (20 ounces) crushed pineapple, well-drained
1/4 cup powdered sugar
1 tablespoon lemon juice

Garnish (optional)

Extra whipped topping
Pineapple chunks

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Instructions

Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, ensuring no lumps remain.
Incorporate Whipped Topping: Gently fold in half of the whipped topping into the cream cheese mixture, combining carefully to maintain a light and airy texture.
Combine Pineapple Mixture: In a separate bowl, mix the well-drained crushed pineapple with powdered sugar and lemon juice, stirring until the sugar is dissolved and ingredients are evenly combined.
Fold Pineapple into Cream Cheese: Slowly fold the pineapple mixture into the cream cheese and whipped topping blend until the filling is uniformly mixed without overmixing to keep it fluffy.
Assemble the Pie: Spoon the prepared filling into the graham cracker crust, smoothing the surface with a spatula for an even layer.
Add Topping: Spread the remaining whipped topping over the pie evenly to create a creamy top layer.
Chill to Set: Cover the pie and refrigerate for at least 4 hours, allowing the filling to firm up properly and flavors to meld.
Garnish and Serve: Before serving, optionally decorate with extra whipped topping and pineapple chunks for added presentation and texture.

Notes

For a firmer texture, chill the pie overnight instead of just 4 hours.
If using fresh pineapple, cook it briefly to deactivate enzymes that can prevent the filling from setting.
Make sure to drain the pineapple thoroughly to avoid making the filling too watery.
This pie is best served chilled and consumed within 2 days for optimal freshness.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American