Description

A creamy, dreamy tropical dessert featuring a buttery graham cracker crust, luscious pineapple cream cheese filling, crushed pineapple, and a coconut garnish. This easy no-bake treat is refreshing, simple to prepare, and perfect for summer gatherings or any occasion.

Ingredients

Scale

For the Crust

1 ½ cups graham cracker crumbs
⅓ cup sugar
½ cup melted butter

For the Filling

8 oz softened cream cheese
8 oz whipped topping, or 2 cups real whipped cream
14–16 oz can crushed pineapple, drained
¾ cup confectioners’ sugar
½ cup pineapple chunks, for topping
½ cup shredded coconut, for garnish

Instructions

Make the crust: Combine the graham cracker crumbs and sugar in a mixing bowl.
Pour in the melted butter and stir until the mixture has a sandy consistency.
Firmly press the mixture into an 8×8-inch or 9×9-inch pan, creating an even layer.
Refrigerate the crust while preparing the filling.
Prepare the filling: Beat the softened cream cheese and confectioners’ sugar until smooth.
Gently fold in the whipped topping.
Stir in the drained crushed pineapple until evenly distributed.
Assemble: Spread the pineapple cream filling evenly over the chilled crust.
Top with pineapple chunks and sprinkle with shredded coconut.
Cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
Slice and serve chilled.

Notes

Use Neufchatel cheese or fat-free cream cheese for a lower-calorie option.
Fresh whipped cream can replace store-bought whipped topping.
Digestive biscuits or vanilla wafers can replace graham crackers.
If using pre-sweetened biscuits, consider reducing or omitting the sugar in the crust.
Drain the pineapple thoroughly to prevent a watery filling and soggy crust.
For individual portions, serve the dessert in clear glasses or jars.
For a gluten-free version, use gluten-free graham crackers or biscuits and verify the other ingredients are gluten-free.
For a vegan version, use dairy-free cream cheese, coconut whipped cream, vegan biscuits, and plant-based butter.
Refrigerate for at least 4 hours so the dessert firms up properly; overnight chilling is ideal.
Store covered in the refrigerator for up to 3–4 days.
The assembled dessert can be frozen for up to 1 month and thawed in the refrigerator for 6–8 hours before serving.
Optional: Brush the crust with a thin layer of melted chocolate before adding the filling to create a moisture barrier.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/9 of an 8×8-inch pan
Calories: 419 kcal
Sugar: 37 g
Sodium: 270 mg
Fat: 25 g
Saturated Fat: 16 g
Unsaturated Fat: 7 g
Trans Fat: 0.5 g
Carbohydrates: 46 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: no-bake pineapple cream dessert, pineapple dessert, pineapple cream cheese dessert, tropical dessert, no-bake dessert, pineapple cheesecake dessert, graham cracker crust