No-Bake Pineapple Cheesecake Pie That’s Basically a Slice of Summer in a Crust! Let’s talk about a dessert that doesn’t ask too much from you. Its so simple, light and refreshing! It only takes a handful of ingredients to create something delicious! That’s what this No-Bake Pineapple Cheesecake Pie is all about. Its the perfect pineapple pie to try any day of the year. Using pineapple and a pre-made crust, you just can’t go wrong!
No Bake Pineapple Cheesecake Pie is a dessert that is perfect for any occasion. It is easy to make and does not require any baking. This cheesecake is made with crushed pineapple, cream cheese, and whipped cream. It is then topped with extra pineapple, whipped topping, and or maraschino cherries.
If you’re like me, the idea of turning on the oven when it’s already pushing 85 degrees outside is laughable. But dessert is still non-negotiable—especially when the cravings hit for something creamy, cold, and just the right amount of sweet. This pie? It’s exactly that. It lives somewhere between a cheesecake and an old-school pineapple delight your aunt might’ve brought to a cookout. It’s homey, unfussy, and downright craveable.
Now, before anyone side-eyes the short five-minute oven moment for the crust—yes, technically, it’s a “no-bake” cheesecake pie, but we do a quick brush of egg and pop that crust in the oven for five minutes to give it a little structure and golden crispness. Totally optional, but worth it. It keeps the crust from going soggy and helps hold everything together a little better when you go in for a slice. You can skip it if you want, but honestly, it’s the easiest upgrade ever.
Pineapple Cheesecake Pie
If you’ve never had Pineapple Cheesecake or a fluffy pineapple pie, you need to try it! This cheesecake pie is light and refreshing, with just the right amount of sweetness. It’s perfect for summer gatherings or any time you want a delicious dessert that’s easy to make. And if you’ve never had pineapple on your cheesecake, you are missing out!
Why You’ll Love Cheesecake pie with Pineapple
- Perfect tartness: The tartness of the pineapple goes great with the richness of the cheesecake.
- Flavors balance out: The sweetness and acidity of the pineapple also balances out the richness of the cheesecake, making each bite more enjoyable.
- Using pineapple: Pineapple in your cheesecake is a great way to get some extra Vitamin C into your diet.
Ingredients for No Bake Pineapple Cheesecake Pie
- Graham cracker pie crust – I use a pre-made crust for this cheesecake pie.
- Egg – One egg will be used for the crust.
- Cream cheese – The cream cheese will need to be softened at room temperature.
- Powdered sugar – The powdered sugar provides just the right amount of sweetness.
- Frozen whipped topping – Another ingredient that needs to be thawed, but it’s worth it!
- Crushed pineapple – Make sure you drain the cake of pineapple juice.
- Pineapple juice – You’ll need pineapple juice to add even more flavor.
Extra Tips for Making Pineapple Cheesecake
- You can get the pineapple juice that this recipe calls for from the can of crushed pineapples.
- Remember that when mixed, the crushed pineapple will evenly distribute throughout the cheesecake batter.
- Do you want to increase the flavor of the pineapple? To increase the pineapple flavor, add a teaspoon of pineapple extract or flavoring to the cheesecake batter when combining all ingredients.
- Topping ideas include whipped topping, toasted coconut, macadamia nuts, or chopped fresh pineapple.
- When you serve this dish, make sure it’s served cold! While you can serve the cheesecake warm, you’ll find that it’s much firmer when placed in the fridge and consumed.
FAQs for No Bake Pineapple Cheesecake
What if I can’t find a pre-made graham cracker crust?
You can always make your crust using graham crackers, butter, and sugar. Simply combine the ingredients, press into a pie dish, and bake at 350 degrees F for 10 minutes. Let cool completely before adding the cheesecake filling.
Can I substitute the whipped topping for cool whip?
Yes, you can use either one. I prefer the whipped topping because it has a little more volume, but either one will work great.
Do I have to use an electric mixer?
No, you don’t have to use an electric mixer, but it will make the process easier. I would highly recommend using one if you have one available.
How long does this cheesecake last in the fridge?
This cheesecake can last up to 3 days in the fridge but is best eaten within the first 2 days.
What is the best way to store this cheesecake?
This cheesecake needs to be stored in the fridge, and I recommend covering it with plastic wrap or aluminum foil.
The filling is what makes this pie special. It’s a simple mix of cream cheese and powdered sugar, whipped into that smooth, cloud-like consistency we all love. Then comes the good stuff: crushed pineapple (yes, straight from the can), a splash of that sweet-tart pineapple juice, and whipped topping. It all comes together into this tropical, fluffy dream that feels like vacation food, but without the plane ticket or hotel bill.
And listen, I know people can be a little snobby about whipped topping. But in this case, don’t overthink it. It brings the lightness that real whipped cream doesn’t quite give in a no-bake setting. It’s nostalgic and easy and it works. Sometimes shortcuts are not just okay—they’re better.
Once it’s all blended up and scooped into that pie crust, the hardest part is just the waiting. It needs a solid 6 hours in the fridge to set up. Overnight is even better if you’ve got the patience. And while it chills, it transforms—what starts out as a messy-looking filling firms up into a sliceable, creamy, pineapple-packed dream that’s still soft and lush, but holds together like a real-deal cheesecake.
It’s the kind of dessert that disappears from the fridge faster than you expect. The kind where people go back for “just a sliver” and end up with a second full slice. It hits that perfect note between creamy and refreshing. And it doesn’t pretend to be something it’s not—which honestly, makes it even better.
This is the pie you bring to a potluck when you want to bring home an empty dish. It’s the one you make when your kids are home from school and you want to give them something cool and homemade without spending all afternoon in the kitchen. It’s familiar, low-maintenance, and maybe even a little nostalgic. Like something you remember from summers at grandma’s—but just a little bit better.
Serving and topping
When you’re ready to serve it, a few spoonfuls of that leftover crushed pineapple on top gives it a fresh, fruity finish. If you want to go full-on retro, toss on a maraschino cherry or two. Maybe a dollop of extra whipped topping. Make it yours.
Here’s the thing about this pie—it’s not the kind of dessert that tries to be fancy. It tastes phenomenal and its so easy! Everyone loves it, even the kids! It’s something you’ll want to make when the sun’s out and friends are coming over. Or maybe on a random Wednesday when you just want something cold and sweet after dinner.
So if you’re looking for a dessert that delivers with minimal effort, no baking drama, and maximum pineapple cheesecake vibes, this one’s it. Whip it up in ten minutes, let it chill, and enjoy a slice of summer—no sweat.
More Recipes You Will Love!
Pineapple Dream Dessert (No Bake)
Mini Pineapple Upside Down Cakes
No Bake Pineapple Cheesecake Pie
Ingredients
- 1 10 ” graham cracker pie crust pre-made
- 1 large egg
- 2 8 oz blocks of cream cheese softened at room temperature
- 1 cup powdered sugar
- 1 8 oz tub frozen whipped topping thawed
- 1 20 oz can crushed pineapple drained
- ½ cup pineapple juice
Instructions
- Preheat the oven to 375 degrees.
- In a small mixing bowl, beat the egg fully.
- Using a sauce brush, lightly brush the egg onto the pie crust, covering it entirely.
- Leaving the crust inside the pie plate, bake it for 5 minutes. When done, remove from the oven and set aside.
- In a large mixing bowl, beat together the cream cheese and powdered sugar until silky smooth.
- Add in whipped topping, pineapple juice and most of the crushed pineapple, leaving a handful aside for garnishing on the top. Beat until all ingredients are well combined and mixture is thick and well blended.
- Scoop the cheesecake batter carefully into the pie crust smoothing out towards the edges with every scoop.
- Smooth out the cheesecake until it’s mostly flat on top. See notes for additional tips.
- Top cheesecake with the remaining crushed pineapple. Sprinkle the pineapple evenly over top of the cheesecake.
- Cover cheesecake and allow to cool for 6 hours or overnight before eating.
- When done chilling, cut using a pie server and/or serrated knife.
- Top with additional pineapple, whipped topping and/or maraschino cherries.
Did you make this recipe?
Make sure to follow on Pinterest for more recipes!
Leave A Reply!