No Bake Pineapple Cheesecake Pie
This No Bake Pineapple Cheesecake is the perfect cheesecake to try any day of the year. Using pineapple and a pre-made crust, you just can't go wrong!
Servings 6 Servings
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.