Pineapple Cream Cheese Pie – A Tropical Delight!

If you love creamy, fruity desserts, this Pineapple Cream Cheese Pie is about to become your new favorite! With a buttery graham cracker crust, a smooth and tangy cream cheese filling, and a burst of sweet pineapple, this pie is a refreshing, no-fuss treat that’s perfect for any occasion. Whether you’re making it for a summer gathering or just craving something tropical, this pie delivers pure sunshine in every bite!

Why You’ll Love This Pineapple Cream Cheese Pie

No-Bake Option: You can bake the crust for extra crunch or leave it no-bake for convenience!
Creamy & Fruity: The combination of cream cheese and pineapple is a match made in heaven.
Make-Ahead Friendly: Perfect for prepping a day in advance.
Light & Refreshing: A great dessert that doesn’t feel too heavy!

What Does Pineapple Cream Cheese Pie Taste Like?

This pie has the perfect balance of sweet, tangy, and creamy flavors. The graham cracker crust adds a buttery crunch, the cream cheese filling is rich and smooth, and the pineapple topping brings a tropical sweetness that brightens every bite. It’s like a cross between a cheesecake and a fruity tart—absolutely irresistible!

Ingredients You’ll Need

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs – Adds a sweet, buttery crunch.
¼ cup granulated sugar – Enhances the crust’s flavor.
½ cup melted butter – Helps bind the crust together.

For the Filling:

8 oz cream cheese, softened – The rich, creamy base.
½ cup powdered sugar – Sweetens and smooths out the filling.
1 teaspoon vanilla extract – Adds warmth and enhances flavor.
1 cup crushed pineapple, well-drained – For that juicy, tropical taste.
½ cup heavy whipping cream – Adds lightness and silkiness.

For the Topping (Optional but Recommended!):

1 cup whipped cream or Cool Whip – A light, airy finishing touch.
Extra crushed pineapple – For extra tropical goodness.
Toasted coconut flakes – For a delightful crunch.

Optional Additions & Substitutions

Use a pre-made crust – For an even quicker prep.
Make it extra citrusy – Add a little lemon zest to the filling.
Try a different fruit – Swap pineapple for mango or peaches for a fun twist.

How to Make Pineapple Cream Cheese Pie

Step 1: Make the Graham Cracker Crust

Preheat your oven to 350°F (if baking the crust).
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into a 9-inch pie dish, ensuring an even layer along the bottom and sides.
For a baked crust: Bake for 8–10 minutes, then let it cool completely.
For a no-bake crust: Chill in the fridge for 30 minutes while preparing the filling.

Step 2: Prepare the Cream Cheese Filling

In a large mixing bowl, beat the cream cheese until smooth and fluffy.
Add the powdered sugar and vanilla extract; mix until well combined.
Gently fold in the drained crushed pineapple until evenly distributed.
In a separate bowl, whip the heavy cream until soft peaks form, then fold it into the cream cheese mixture.

Step 3: Assemble the Pie

Spread the cream cheese filling evenly over the prepared crust.
Cover and refrigerate for at least 4 hours, or overnight for best results.

Step 4: Add Toppings & Serve

Before serving, top with whipped cream, extra pineapple, and a sprinkle of toasted coconut if desired.
Slice, serve chilled, and enjoy your tropical dream pie!

What to Serve with Pineapple Cream Cheese Pie

This pie pairs wonderfully with:

A hot cup of coffee or tea – The richness of the pie balances beautifully with a warm beverage.
Vanilla or coconut ice cream – For an extra indulgent treat!
A refreshing fruit salad – Complements the tropical flavors of the pie.

Pro Tips for the Best Pineapple Cream Cheese Pie

Drain the pineapple well! Excess moisture can make the filling too runny.
Chill for at least 4 hours to allow the flavors to develop and the filling to set.
Use full-fat cream cheese for the richest, creamiest texture.
Toast the coconut before adding it as a topping for an extra layer of flavor.

Storage & Make-Ahead Tips

Refrigerator: Store covered in the fridge for up to 5 days.
Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Make-Ahead: This pie is perfect for making a day in advance—it actually tastes better after chilling overnight!

Frequently Asked Questions (FAQ)

Can I use fresh pineapple instead of canned?

Yes! Just chop it finely and drain any excess juice before adding it to the filling.

Can I make this pie without a crust?

Absolutely! You can serve the creamy pineapple filling in small dessert cups for a crust-free version.

What can I use instead of graham crackers?

Try crushed vanilla wafers, digestive biscuits, or even a shortbread cookie crust!

Can I use Cool Whip instead of heavy cream?

Yes! If using Cool Whip, you can skip whipping the cream and fold it directly into the filling.

Final Thoughts on Pineapple Cream Cheese Pie

This Pineapple Cream Cheese Pie is a refreshing, creamy, and tropical dessert that’s ridiculously easy to make! With its smooth filling, buttery crust, and bright pineapple flavor, it’s perfect for summer picnics, family gatherings, or any time you need a little sunshine on your plate.

Have you tried this recipe? Let me know in the comments, and don’t forget to share your photos on Pinterest! 🍍🥧✨