I love how this dessert layers a creamy pineapple‑cheesecake filling over a buttery graham‑cracker crust—totally no‑bake and perfect for warm days.

No‑Bake Pineapple Cream Dessert

Why You’ll Love This Recipe

I’m always drawn to tropical, summery desserts, and this one checks all the boxes: easy, refreshing, and crowd‑pleasing. The pineapple flavor feels light yet indulgent, and the no‑bake aspect means I avoid heating up the kitchen or fussing with the oven.

ingredients

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

Filling

8 oz softened cream cheese
8 oz whipped topping (like Cool Whip)
14–16 oz crushed pineapple, drained
¾ cup confectioner’s (powdered) sugar
½ cup pineapple chunks
½ cup shredded coconut, for topping

Crust

1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup melted butter

directions

Make the crust: Mix graham crumbs and sugar, stir in melted butter, then press evenly into an 8×8 or 9×9-inch pan.
Prepare the filling: Beat cream cheese with powdered sugar until smooth. Fold in whipped topping, then gently mix in the drained crushed pineapple.
Spread filling evenly over the crust.
Top with pineapple chunks and sprinkle coconut over the top.
Refrigerate for at least 4 hours, ideally overnight, so it can set firmly.

Servings and timing

Servings: About 9 squares
Prep time: ~20 minutes
Chill time: Minimum 4 hours (overnight recommended)

Variations

I sometimes swap full-fat cream cheese and Cool Whip for lighter Neufchâtel and light whipped topping—it cuts calories without sacrificing flavor.
I’ve heard of substituting 2 cups of real whipped cream instead of Cool Whip, and using digestive biscuits or plain cookie crumbs instead of graham crackers.
For a piña colada twist, one reader added instant coconut pudding mix and pineapple yogurt.

storage/reheating

Store the dessert covered in the refrigerator for up to 4–5 days. I loosely cover it with foil to keep freshness. It’s best served chilled—no reheating needed, just let it sit at room temperature for a few minutes for easier slicing.

FAQs

How can I make a healthier version?

I swap the regular cream cheese for Neufchâtel, use light whipped topping, and skip sugar in the crust. It still tastes rich and satisfying.

Can I use fresh pineapple instead of canned?

I haven’t tried fresh, but it should work—especially if I grill the pineapple first. That smoky sweetness sounds like a delicious twist.

What’s a good substitute for whipped topping?

I’ve replaced it with 2 cups of real whipped cream, and it works beautifully.

What can I use instead of graham crackers?

Digestive biscuits or any plain cookie crumbs make a great crust.

Should I cover the dessert while chilling?

Yes—I cover it loosely with foil or plastic wrap, especially for overnight storage, to prevent drying.

Conclusion

I adore this no‑bake pineapple cream dessert for its simplicity, tropical flavor, and make-ahead convenience. Whether I lighten it up or add a piña-colada twist, it never fails to impress. I hope it becomes your summer go-to dessert too!