If summer had a dessert mascot, this No-Bake Pineapple Cream Dessert would be wearing sunglasses and lounging by the pool. It’s cool, creamy, and bursting with tropical flavor, all layered over a buttery graham cracker crust. No oven, no fuss, just a ridiculously refreshing treat that tastes like vacation in every bite.

Whether you’re prepping for a picnic, potluck, or just want to sneak a tropical escape into your day, this dreamy dessert is your sunny sidekick. It’s sweet, it’s tangy, and trust me—you’re going to want seconds.

Why You’ll Love No-Bake Pineapple Cream Dessert

This recipe isn’t just about the ingredients—it’s about creating moments that feel like sunshine and palm trees. You’ll love how easy it is to whip up with just a few simple ingredients. It’s light, fluffy, and perfectly chilled for those warm days when turning on the oven is just not the vibe. Plus, it’s the kind of dessert that makes everyone ask, “Who brought this?!”

Chef’s Pro Tips for Perfect Results

Want to nail this dish on your very first try? Here are some insider secrets:

• Use crushed pineapple in juice, not syrup, for the best tropical zing.
• Make sure the pineapple is well-drained to keep your filling fluffy and light.
• Chill for at least 4 hours (or overnight) to set everything perfectly.
• For a little extra flair, stir in a bit of lemon or lime zest into the filling!

Ingredients

Crust

1. 2 cups graham cracker crumbs
2. 1/2 cup unsalted butter, melted
3. 1/4 cup granulated sugar

Pineapple Cream Filling

4. 8 oz cream cheese, softened
5. 1/2 cup powdered sugar
6. 1 tsp vanilla extract
7. 1 (20 oz) can crushed pineapple, well drained
8. 8 oz whipped topping (like Cool Whip)

Instructions

Let’s dive into the steps to create this flavorful masterpiece:

1. Mix graham cracker crumbs, melted butter, and sugar until combined.
2. Press mixture into the bottom of a 9×9-inch pan. Chill while preparing the filling.
3. Beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
4. Fold in the well-drained crushed pineapple.
5. Gently fold in the whipped topping until the filling is airy and fully combined.
6. Spread the filling over the chilled crust evenly.
7. Cover and refrigerate for at least 4 hours, or overnight for best results.
8. Slice, serve chilled, and enjoy every cool, creamy, pineapple-packed bite!

Texture & Flavor Secrets

The beauty of this recipe lies in its texture—crispy where it should be, creamy where it matters. That buttery graham crust gives just enough crunch to balance the fluffy, tangy-sweet pineapple filling. It’s like sunshine and dessert had a baby. The whipped topping keeps things light, and the pineapple adds just enough tartness to keep your taste buds dancing.

How to Serve No-Bake Pineapple Cream Dessert

This dish pairs wonderfully with various sides and serving styles:

• Cut into clean squares and garnish with a mint leaf or maraschino cherry
• Serve in individual cups or mason jars for a fun picnic presentation
• Add a dollop of whipped cream and a sprinkle of toasted coconut on top
• Pair with fresh berries or grilled pineapple for an extra-fruity twist

Creative Leftover Transformations

Don’t let leftovers go to waste! You can:

• Blend a piece into a pineapple milkshake with vanilla ice cream
• Cube it and layer into a tropical trifle with extra whipped cream and fruit
• Freeze individual portions for a cool summer snack on demand
• Crumble it over yogurt or granola for a tropical breakfast treat

Additional Tips

Here are some extra tips for sweet success:

• Line the pan with parchment paper for easy lifting and slicing
• For a crunchier crust, bake the crust at 350°F for 8 minutes, then cool (optional)
• Use a hand mixer or stand mixer to get that cream cheese extra fluffy
• Want it more pineapple-forward? Add a few teaspoons of the juice to the filling (but not too much or it’ll be runny)

Make It a Showstopper (Presentation Ideas)

Want to wow your guests? Try these:

• Top each piece with a pineapple wedge and a cocktail umbrella
• Sprinkle toasted coconut or white chocolate shavings on top
• Pipe extra whipped cream around the edges for a bakery-style finish
• Serve on colorful dessert plates with tropical flowers or banana leaves

FAQ’s

1. Can I use fresh pineapple instead of canned?
   Yes, just be sure to chop it finely and drain it very well to avoid excess moisture.
2. Can I use store-bought graham cracker crust?
   Definitely! It’s a great shortcut and still delicious.
3. How far in advance can I make this?
   Make it a day ahead! It holds up great in the fridge overnight.
4. Can I freeze this dessert?
   Yes! Freeze in individual slices for a frozen tropical treat.
5. Can I use homemade whipped cream instead of whipped topping?
   Sure! Just stabilize it with a little powdered sugar.
6. Can I add coconut to the filling?
   Yes, shredded coconut adds a great texture and flavor boost.
7. Can I make it dairy-free?
   Use dairy-free cream cheese and a coconut-based whipped topping.
8. Can I double the recipe?
   Absolutely—just use a 9×13 pan for a crowd-friendly batch.
9. Is this dessert very sweet?
   It’s perfectly balanced—sweet, but not overwhelming thanks to the tangy pineapple.
10. What’s the best way to get clean slices?
    Use a sharp knife and wipe it clean between cuts. Chilling overnight helps too!

Conclusion

This No-Bake Pineapple Cream Dessert is proof that a few simple ingredients can come together to make something unforgettable. It’s cool, creamy, fruity, and feels like a mini tropical escape with every bite. No oven, no stress—just pure, pineapple-packed joy.

Print

Watch How to Make No-Bake Pineapple Cream Dessert