This Pineapple Cream Cheese Pie is a refreshing, tropical no-fuss dessert made with a buttery graham cracker crust, a silky cream cheese filling, and juicy crushed pineapple. Topped with a dollop of whipped cream, toasted coconut flakes, and maraschino cherries, it’s the perfect chilled treat for summer gatherings, potlucks, or any time you crave a light yet luscious dessert.

Why You’ll Love This Recipe

Made with simple, affordable ingredients
Requires no baking beyond the crust
Perfect for summer or spring celebrations
Light, creamy texture with bright pineapple flavor
Great for parties, potlucks, and make-ahead entertaining

Ingredients Breakdown

For the Crust:

1½ cups graham cracker crumbs – Adds a crunchy, buttery base.
¼ cup sugar – Sweetens the crust.
6 tablespoons butter, melted – Binds the crumbs and gives rich flavor.

For the Filling:

8 oz cream cheese, softened – Provides the creamy, tangy base of the pie.
½ cup sugar – Balances the tanginess with sweetness.
1 teaspoon vanilla extract – Enhances overall flavor.
1 can (20 oz) crushed pineapple, well-drained – Adds juicy tropical flavor and texture.
1 cup whipped topping (Cool Whip) – Lightens the filling and adds airy texture.

For the Topping (Optional but Recommended):

½ cup whipped topping – For a decorative, creamy finish.
¼ cup toasted coconut flakes – Adds crunch and nutty tropical flavor.
Maraschino cherries – A colorful and nostalgic garnish.

Tips and Tricks

Drain pineapple thoroughly to avoid a watery filling.
Use full-fat cream cheese for the richest flavor and texture.
Chill overnight for firmer slices and enhanced flavor.
Toast coconut flakes in a dry pan for 2–3 minutes until golden brown.

Variations and Customizations

Add a splash of pineapple juice or lemon zest for extra brightness.
Substitute the graham cracker crust with vanilla wafer crumbs.
Use homemade whipped cream in place of store-bought topping.

Pairing Suggestions

Serve with iced tea, tropical punch, or sparkling water.
Great alongside fruit salad, lemon bars, or mini cheesecakes at dessert tables.

Storage Instructions

Refrigerate in an airtight container for up to 4 days.
Freezing is not recommended as the texture may separate when thawed.

Pineapple Cream Cheese Pie

Author: easysweetmeal
Total Time: 23 minutes
Yield: 8 slices 1x

Print Recipe

Description

A tropical no-bake delight! Buttery graham crust, silky cream cheese filling, and juicy pineapple, topped with whipped cream & toasted coconut. Summer in every bite!

Ingredients

Scale

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
8 oz cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 can (20 oz) crushed pineapple, well-drained
1 cup whipped topping (such as Cool Whip)
½ cup whipped topping (for garnish)
¼ cup toasted coconut flakes (optional)
Maraschino cherries (optional)

Instructions

Step 1: Make the Crust

Preheat your oven to 350°F (175°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan.
Bake the crust for 8 minutes, then remove and let cool completely.

Step 2: Prepare the Filling

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
Gently fold in the well-drained crushed pineapple.
Fold in the whipped topping until the filling is light and fluffy.

Step 3: Assemble the Pie

Spoon the filling into the cooled crust and smooth the top.
Cover and refrigerate for at least 4 hours or until the filling is fully set.

Step 4: Garnish and Serve

Before serving, top with additional whipped topping.
Add toasted coconut and maraschino cherries for a decorative finish, if desired.
Slice and serve chilled.

Prep Time: 15 minutes
Cook Time: 8 minutes (crust only)
Category: Dessert
Method: No-Bake
Cuisine: American