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Creamy Pineapple Cheesecake Pie

A delightful no-bake dessert that combines a rich cream cheese filling with a bright pineapple flavor, all set in a buttery graham cracker crust.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 2 cups graham cracker crumbs (about 16 full crackers crushed)
  • 1/3 cup granulated white sugar
  • 1/2 cup unsalted butter, melted
For the Creamy Cheesecake Filling
  • 16 oz cream cheese (two 8 oz blocks, softened to room temperature)
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 can (20 oz) crushed pineapple, well drained Drain thoroughly.
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons freshly squeezed lemon juice
Optional Toppings
  • Whipped cream for garnish
  • Fresh pineapple slices or chunks
  • Maraschino cherries
  • Toasted coconut flakes

Method
 

Preparation of Crust
  1. Combine graham cracker crumbs and granulated sugar in a large bowl.
  2. Add melted butter and mix until the mixture resembles wet sand.
  3. Press the mixture into a 9-inch pie dish and refrigerate to firm.
Make the Filling
  1. Whip the heavy cream until stiff peaks form and refrigerate.
  2. Beat cream cheese until smooth, then add powdered sugar, vanilla, and lemon juice and mix until fluffy.
  3. Gently fold in the drained crushed pineapple.
  4. Incorporate the whipped cream in two batches, folding gently to maintain airiness.
Assembly
  1. Spoon the cheesecake filling into the chilled crust and smooth the top.
  2. Cover with plastic wrap and chill for at least 4 hours or overnight.
Serving
  1. Add optional toppings before serving.
  2. Slice and enjoy!

Notes

Ensure the cream cheese is at room temperature and the pineapple is drained well. For best results, chill the mixing bowl before whipping cream.