Introduction

This No-Bake Pineapple Cream Dessert is a refreshing and creamy treat that’s perfect for warm days or when you want a quick, fuss-free dessert. With a buttery graham cracker crust, smooth cream cheese filling, and tropical pineapple flavors, it’s a crowd-pleaser that’s easy to make.

A square slice of creamy dessert sits on a white plate over a white marbled surface. The dessert has three main layers: a crumbly golden-brown crust at the bottom, a thick middle layer of light whipped cream mixed with small pieces of yellow pineapple, and a top layer of white whipped cream decorated with larger chunks of bright yellow pineapple. The texture looks soft and fluffy with some roughness from the crust. In the background, there is a blurred white bowl with a yellow topping and a metal fork in the lower part of the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz softened cream cheese
8 oz tub whipped topping
14-16 oz large can crushed pineapple, drained
3/4 cup confectioner’s sugar
1/2 cup pineapple chunks
1/2 cup shredded coconut for topping
1 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted

Instructions

Step 1: For the crust, combine the graham cracker crumbs and sugar in a bowl. Add the melted butter and stir until well mixed. Press this mixture evenly into an 8 x 8- or 9 x 9-inch pan to form the crust.
Step 2: In a large bowl, beat the softened cream cheese and confectioner’s sugar together until very smooth and creamy.
Step 3: Gently beat in the whipped topping until fully incorporated, then carefully fold in the drained crushed pineapple.
Step 4: Spread the pineapple cream filling evenly over the prepared crust. Top with pineapple chunks and sprinkle shredded coconut over the surface.
Step 5: Chill the dessert in the refrigerator for at least 4 hours, preferably overnight, to let it set and develop flavor before serving.

Tips & Variations

For extra crunch, add chopped nuts like macadamia or pecans to the crust mixture.
Use fresh pineapple chunks instead of canned for a fresher taste and texture.
Substitute shredded coconut with toasted coconut to add a deeper coconut flavor.
Serve with a drizzle of caramel or a sprinkle of cinnamon for a unique twist.

Storage

Store the dessert covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve, as the cream cheese filling softens at room temperature. If you’d like to prepare it ahead, make sure it is well covered to prevent it from absorbing other fridge odors.

How to Serve

The image shows a white square dish with a creamy dessert that has three visible layers. The bottom layer is a crumbly light brown crust made of crushed biscuits. The middle layer is thick and white with a smooth, fluffy texture mixed with small chunks of pineapple. The top layer is white whipped cream sprinkled with shreds of white coconut and pieces of bright yellow pineapple, arranged evenly. Some crumbs and small pieces are scattered around the inside edges of the dish. The dish sits on a white marbled surface with a soft chevron pattern in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or even a simple cookie crumb base. Just keep the proportions of crumbs, sugar, and butter the same for the best results.

Is it necessary to drain the pineapple?

Draining the pineapple is important to avoid excess moisture in the filling, which can make the dessert too watery and prevent it from setting properly.