No-Bake Pineapple Cream Dessert

No-Bake Pineapple Cream Dessert is one of those light, fruity treats that I love to whip up when I want something cool, creamy, and refreshing without turning on the oven. With layers of crushed graham crackers, fluffy pineapple cream, and a hint of tropical sweetness in every bite, it’s the perfect dessert for warm weather or last-minute gatherings.

Why You’ll Love This Recipe

I love this dessert because it’s quick, easy, and absolutely no-fuss. It comes together with just a handful of ingredients and doesn’t need any baking or complicated prep. The creamy filling has just the right balance of sweetness and tart pineapple flavor, and the graham cracker crust adds the perfect buttery crunch. It’s make-ahead friendly, travel-friendly, and always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Crushed graham crackers

• Melted butter

• Cream cheese (softened)

• Powdered sugar

• Crushed pineapple (drained)

• Whipped topping or whipped cream

• Pineapple chunks or additional crushed crackers (for garnish, optional)

Directions

1. I start by mixing the crushed graham crackers and melted butter together until the crumbs are fully coated.

2. I press the mixture firmly into the bottom of a 9×9-inch or 9×13-inch dish to form the crust, then place it in the fridge to set.

3. In a large bowl, I beat the softened cream cheese with powdered sugar until smooth and creamy.

4. I fold in the drained crushed pineapple and gently stir in the whipped topping until everything is well combined and fluffy.

5. I spread the pineapple cream filling evenly over the chilled crust.

6. I refrigerate the dessert for at least 4 hours—or overnight—for the best texture.

7. Before serving, I garnish with extra pineapple chunks or a sprinkle of crushed graham crackers if I want a little extra flair.

Servings and timing

This recipe serves about 9 to 12 slices, depending on how I cut it. It takes 15 minutes to prep, plus at least 4 hours of chilling time. I usually make it the night before so it’s perfectly set and ready to go.

Variations

Sometimes I swap out the graham cracker crust for a vanilla wafer or shortbread cookie crust. For more texture, I fold in chopped nuts like pecans or walnuts. I’ve also layered in some coconut flakes or used flavored whipped topping (like coconut or vanilla) for a tropical twist. When I want to turn it into individual servings, I layer everything into small jars or cups for easy grab-and-go desserts.

Storage/reheating

I store leftovers covered in the refrigerator for up to 4 days. It stays creamy and flavorful the whole time. Since it’s a no-bake, chilled dessert, I never reheat it—just serve it cold right from the fridge. It’s perfect for prepping ahead and enjoying throughout the week.

FAQs

Can I use fresh pineapple instead of canned?

I can, but I make sure to chop it finely and drain it very well—too much juice can make the filling watery.

Can I freeze this dessert?

I’ve frozen it successfully, though the texture of the whipped topping may change slightly. I recommend serving it slightly thawed like an icebox cake.

What kind of cream cheese should I use?

I use full-fat for the best texture and richness, but reduced-fat also works if I want something a bit lighter.

Can I make this dairy-free?

Yes, I use dairy-free cream cheese and coconut whipped topping. It still turns out creamy and flavorful.

Why does my crust crumble when sliced?

It might be too dry. I make sure I use enough butter to bind the crumbs, and I chill the crust well before adding the filling.

Conclusion

No-Bake Pineapple Cream Dessert is one of those easy, breezy recipes that always delivers. It’s light, creamy, and just the right amount of sweet and tangy—perfect for summer or anytime I want a refreshing treat. With simple ingredients and a quick prep, it’s a dessert I keep coming back to again and again.