This tropical No-Bake Pineapple Cream Cheese Pie layers a sweet filling studded with juicy pineapple chunks between a crisp graham cracker crust and billowy whipped cream topping. With just a quick mix, spread, and chill, you can create this easy, no-oven pie bursting with bright pineapple flavor.
Why You'll Love This Recipe
No Oven Needed: No-bake desserts are a great option when you are looking for an easy recipe that has great flavor. And this luscious pineapple pie recipe puts a fresh spin on the classic no-bake pie recipe.
Easy Dessert: With just 6 ingredients (including a secret ingredient that is different from other recipes) plus the crust, this is the easiest dessert to make! It's like pineapple fluff and cheesecake all mixed into one easy pie recipe.
Refreshing Flavor: Many no-bake pies rely on pudding or sweetened condensed milk for flavor, but not this one! This filling highlights juicy pineapple chunks mixed into rich and tangy cream cheese for an utterly addictive tropical twist. It is a delicious dessert for a hot summer day.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Pineapple: This recipe uses about 2 ½ cups of pineapple, but the type used is a matter of personal preference. I love to use canned pineapple tidbits, as they are small but still add a good texture. For a smoother pie use crushed pineapple.
Cream Cheese: Use room temperature cream cheese. I prefer the Philadelphia brand because it has a lower moisture content than many other brands.
Sugars: Brown sugar is used in the crust to add more moisture which helps hold the no-bake crust in shape. The filling uses granulated sugar to sweeten it without adding much flavor.
Heavy Cream: For best results use heavy whipping cream with at least 36% milkfat.
Ginger: The flavor of ginger complements pineapple so well. It is very mild and hardly distinguishable, but it adds a nice warmth and depth that you won't find in other pineapple pie recipes.
Crust: I've included a recipe if you want to make your own graham cracker crust, but a storebought pie crust works too!
How to Make Pineapple Cream Cheese Pie
1) Make the Pie Crust
- Mix the graham cracker crumbs with brown sugar and salt, then add the melted butter and mix well.
- Press into the bottom and up the sides of a 9-inch pie plate.
- For a completely no-bake pie, you'll need to chill the crust for 2 hours before filling.
- If you want a less crumbly crust, bake it at 350°F (180°C) for 10 minutes, then cool it completely.
2) Prepare Whipped Cream
- This whipped cream is a little bit sweeter than a traditional recipe because it sweetens the filling without any added steps.
- Whip the cream to stiff peaks, where it stands straight up when you remove the beater.
- The whipped topping will be divided in half, with 2 cups used in the cream cheese mixture and the remainder used on top of the pie.
3) Make the Pineapple Filling
- Place softened cream cheese in a large mixing bowl and beat it using an electric mixer until it is completely smooth.
- Stir in the drained pineapple chunks and the ground ginger.
- Gently fold in the whipping cream, taking care not to deflate the cream.
- Spread the pineapple mixture into the prepared pie shell, smoothing it with a spatula.
- Cover with plastic wrap and refrigerate for 4 hours. This chilling time helps the dessert thicken.
- Spread the remaining whipped cream over the pie filling before serving.
- I do not recommend that you use fresh pineapple as it contains more of the enzyme Bromelain than canned does. This enzyme breaks down proteins and can make your pie runny.
- Drain the pineapple juice from the fruit completely as added moisture will keep your pie from setting.
- If you are making your own cookie crumbs then you will want very fine crumbs. Crush the graham crackers in the food processor, or place them in a large resealable bag and crush them with a rolling pin until the crumbs are like fine sand.
- Beat the whipped cream to stiff peaks so it is nice and thick, then fold gently into the cream cheese.
- Make sure your cream cheese has softened to room temperature so that it mixes in smoothly and without lumps.
- For clean slices, place the chilled pie in the freezer for 15 minutes before slicing.
Variations and Substitutions
Cool Whip - If you prefer to use Cool Whip over freshly whipped cream you will need a 12-ounce container. Use half for the filling and half for the topping. ⅓ cup of granulated sugar and 1 teaspoon of vanilla extract will also need to be added to the filling, as this cream recipe is sweeter than Cool Whip.
Pie Crust - Replace the graham cracker crumbs with digestive biscuits, crushed Ritz crackers, or Nilla wafers.
Topping Ideas - Toasted coconut provides great tropical flair. You can also add garnishes like pineapple slices, maraschino cherries, or lime zest.
Caramel - Take it next level by adding a layer of caramel sauce on top of the crust, or by drizzling caramel as a topping.
You can make Pineapple Pie a day or two in advance, but it is best to add the whipped cream topping just before serving.
Transfer leftovers to an airtight container and store them in the refrigerator for up to 4 days.
It can also be frozen for up to 3 months. Wrap it with a layer of plastic wrap followed by a layer of aluminum foil. Thaw overnight in the refrigerator before serving.
It is best to use full-fat cream cheese for the optimal thickness and texture.
Sure, this recipe also works well with sliced strawberries, blueberries, and mandarin oranges.
More No-Bake Recipes
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Pineapple Cream Cheese PieRecipe by:
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- ¼ cup brown sugar
- ⅛ teaspoon salt
- 6 tablespoons melted butter
Pineapple Cream Cheese Pie
- 2 cups heavy cream
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 8 ounces cream cheese room temperate
- 20 ounces pineapple chunks drained
- ½ teaspoon ground ginger
Graham Cracker Crust
- Mix the graham cracker crumbs with brown sugar and salt.1 ¼ cups graham cracker crumbs, ¼ cup brown sugar, ⅛ teaspoon salt
- Pour in the melted butter and mix well.6 tablespoons melted butter
- Press the crumb mixture into a 9-inch pie plate, then place in the refrigerator for 2 hours.
Pineapple Cream Cheese Filling
- In a medium bowl, beat the heavy cream on low speed until it is frothy.2 cups heavy cream
- Add the sugar and vanilla extract and continue beating until the cream has formed stiff peaks.⅔ cup granulated sugar, 2 teaspoons vanilla extract
- In a separate bowl, beat the cream cheese until it is smooth and fluffy.8 ounces cream cheese
- Mix the ground ginger and pineapple chunks into the cream cheese.20 ounces pineapple chunks, ½ teaspoon ground ginger
- Next, gently fold 2 cups of whipped cream into the cream cheese mixture. Refrigerate the remaining whipped cream until you are ready to top the pie.
- Once the whipped cream is fully incorporated, spoon the filling into the prepared pie crust and refrigerate for 4 hours.
- Top with the remaining whipped cream before serving.
- Store-bought graham cracker crust can be used.
- If you prefer using Cool Whip, divide a 12-ounce container between the filling and topping. ⅓ cup of granulated sugar and 1 teaspoon vanilla extract is needed for the filling. No additional sweetener or flavoring is needed for the topping.
- Crushed pineapple (well-drained) can be used instead of pineapple tidbits.
- Be sure to beat the whipped cream to stiff peaks, then fold gently into the filling.
- For clean slices, freeze the chilled pie for 30 minutes before slicing.