When I want a dessert that’s light, fruity, and incredibly easy to make, I turn to this no-bake pineapple cream dessert. It’s cool, creamy, and bursting with tropical flavor—perfect for summer days, holidays, or anytime I need something sweet without using the oven. One bite and I’m hooked all over again.
Why You’ll Love This Recipe
I love how this dessert feels indulgent yet refreshing. The whipped cream and cream cheese give it a smooth, mousse-like texture, while the crushed pineapple adds brightness and natural sweetness. It’s quick to prep, made with simple ingredients, and always gets rave reviews at potlucks and gatherings. Plus, no baking means less work and no heat in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs
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Granulated sugar
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Melted butter
For the filling:
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Cream cheese, softened
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Powdered sugar
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Crushed pineapple (drained)
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Whipped topping or whipped cream
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Optional: vanilla extract, shredded coconut
For the topping (optional):
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Extra crushed pineapple
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Chopped pecans or coconut flakes
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Whipped cream dollops
Directions
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I start by mixing the graham cracker crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of a baking dish. I chill the crust while I prepare the filling.
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In a large bowl, I beat the cream cheese and powdered sugar until smooth and fluffy.
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I stir in the well-drained crushed pineapple and fold in the whipped topping until everything is light and creamy.
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I spread the pineapple cream mixture evenly over the chilled crust.
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I top with extra crushed pineapple or whipped cream, then refrigerate for at least 4 hours—or overnight—for the best texture.
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I slice and serve straight from the fridge.
Servings and timing
This recipe makes about 12 squares. It takes 15 minutes to prep and at least 4 hours to chill.
Variations
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I sometimes add a handful of shredded coconut to the filling for a tropical twist.
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For a nutty crunch, I top with chopped pecans or walnuts before serving.
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A layer of sliced bananas or mandarin oranges adds more fruit flavor.
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I’ve also made it in mini dessert cups for individual servings.
Storage/reheating
I store leftovers in the refrigerator, covered, for up to 4 days. This dessert is best served chilled and doesn’t need reheating. I avoid freezing it, as the texture can become watery when thawed.
FAQs
Can I use fresh pineapple?
Yes, but I chop it very finely and drain it well to avoid excess moisture. Crushed canned pineapple is just easier and more consistent.
Can I use homemade whipped cream?
Absolutely. I whip heavy cream with a bit of powdered sugar until stiff peaks form and use that in place of store-bought topping.
Is this dessert overly sweet?
It’s sweet but balanced by the tang of cream cheese and the tartness of pineapple. I adjust the sugar if I want it a little lighter.
Can I make it ahead of time?
Yes, and I usually do. I make it the night before so it can chill fully—it tastes even better the next day.
What can I use instead of graham crackers?
I’ve used vanilla wafers, shortbread cookies, or even crushed digestive biscuits. All work well as a base.
Conclusion
This no-bake pineapple cream dessert is one of those recipes I always keep on hand. It’s cool, creamy, and bursting with tropical flavor—everything I want in a low-effort, high-reward treat. Whether I’m serving guests or just treating myself, this dessert never lasts long. Don’t lose this recipe—it’s a keeper for life.
Print
No-Bake Pineapple Cream Dessert – Don’t Lose This Recipe!
- Prep Time: 15 minutes
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Category: No-Bake Desserts, Fruit Desserts, Summer Treats
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake pineapple cream dessert is light, creamy, and bursting with tropical flavor. With a buttery graham cracker crust, tangy pineapple cream cheese filling, and fluffy whipped topping, it’s the perfect make-ahead treat for warm days, holidays, or potlucks.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
- For the filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 can (20 oz) crushed pineapple, drained
- 8 oz whipped topping (or 1 cup homemade whipped cream)
- Optional: 1 tsp vanilla extract, ½ cup shredded coconut
- For the topping (optional):
- Additional crushed pineapple
- Chopped pecans or coconut flakes
- Whipped cream for garnish
Instructions
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Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13-inch baking dish. Chill while making the filling.
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In a bowl, beat cream cheese and powdered sugar until fluffy.
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Stir in well-drained pineapple and fold in whipped topping until smooth.
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Spread the filling over the chilled crust.
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Top with crushed pineapple, whipped cream, or chopped pecans if desired.
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Chill for at least 4 hours or overnight before slicing and serving.
Notes
- For extra texture and flavor, add shredded coconut or a splash of vanilla to the filling.
- Use well-drained pineapple to avoid a watery dessert.
- Easily customizable with mandarin oranges, bananas, or other soft fruit.
- Can be made into individual cups or mini cheesecakes.
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