First published February 21, 2022. Last updated April 13, 2025 for editorial improvements.
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🎥 Video
You can never have too many no-bake pies—especially the kind that practically makes itself while you sip sweet tea and judge everyone’s potato salad. This pineapple cream cheese pie is cool, creamy, and scandalously easy—just mix, chill, and strut into your potluck like the dessert boss you are. No oven, no stress, no regrets. Use the paddle attachment on low speed when working with cream cheese (trust me, it matters), grab a store-bought graham cracker crust if you're feeling rebellious, and make it a day ahead to free up your time for more important things—like avoiding small talk with your cousin’s new boyfriend.
🧾 Ingredients for pineapple cream cheese pie
🔪 Instructions
- Beat together cream cheese and sugar with an electric mixer.
- Stir the crushed pineapple into the cream cheese mixture.
- Gently fold in the Cool Whip and pour the mixture into the pie crust. Add a little pineapple to the top of the pie.
- Chill pie for at least three hours.
📖 Recipe
Pineapple Cream Cheese Pie Recipe
Print Pin Recipe Save Recipe Rate RecipeIngredients
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 20 ounces crushed pineapple, drained
- 8 ounces Cool Whip
- graham cracker pie crust
Instructions
- Add the cream cheese and sugar to the bowl of an electric mixer.
- Beat on low speed with the paddle attachment until well combined and the sugar crystals have mostly gone. You can rub a little between your fingers to feel the texture.
- Scrape down the sides of the bowl.
- Add the vanilla and beat until well mixed.
- Stir in the pineapple.
- Fold in Cool Whip gently until well blended.
- Spoon the pineapple mixture into a graham cracker pie crust.
- Refrigerate for 3 - 4 hours or overnight.
Notes
- Softened cream cheese is best. It is important to make sure that your cream cheese is completely at room temperature before making this easy recipe. It won't mix well if it's too cold.
- Drain that pineapple well or the pie won't set up right.
- Be gentle when folding in the Cool Whip so that it doesn't become runny.
- Allow enough time for the pie to chill. I like to leave it in the fridge overnight before serving.
- For pretty slices pop it into the freezer for 30 minutes before slicing and serving. Use a hot knife and wipe it between cuts.
- Don't use fresh pineapple in this! There's an enzyme in fresh pineapple that can make the recipe fail.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
📖 Variations
- Use a sugar cookie, Nilla wafer, or butter cookie crumb crust.
- You can use homemade whipped cream instead of whipped topping if you prefer.
- Sprinkle a little coconut on top for a big tropical flavor.
No cream cheese? Try this no-bake, fluffy pineapple pie recipe.
Marye's tips for perfect pie
- Mix the cream cheese on the lowest speed of your mixer. You don't want to whip air into it.
- Save the pineapple juice when you drain it, and use the reserved pineapple juice to make a delicious marinade for chicken.
- Be gentle when folding in the Cool Whip so that it doesn't become runny.
You'll also want to give this old-fashioned lemon meringue pie a try.
👩🍳 FAQs
This dessert can be made up to 24 hours ahead.
Yes, mandarin oranges would work really well in this recipe.
No-bake pineapple pie is similar to the ever-so-popular millionaire pie but without the Maraschino cherries and some of the other ingredients.
I like to have this pineapple pie, lemon icebox pie, and at least one other type of icebox pie in the freezer just in case I need a quick dessert.
You just can’t beat a dessert that’s this easy, this tasty, and this freezer-friendly. I’ve got a hunch this one’s about to earn a permanent spot in your recipe box. Perfect for last-minute cookouts, family get-togethers, or when you need a sweet save-the-day moment—just make a few, stash ’em in the freezer, and you’ll always be the hero with the good pie.
📚 Related recipes
- Pineapple Fluff is another no-bake pineapple dessert that you can get away with calling a side dish salad.
- Southern Pineapple Casserole is the perfect blend of sweet and savory, all wrapped up into a delicious side dish.
- Upside Down Pineapple Cheesecake is an elegant twist on this classic southern dessert.
- Pineapple Upside Down Cake is one of those vintage recipes I make over and over again.
Terri H Cogdill says
Love this easy pie! I used strawberries this time just for something red for the holidays. Very easy to make and so light and delicious!
KIM says
My glass pie plate is 9.5 inches and filling wasn't enough. I also used heavy whipping cream I don't know if that makes a big difference or not. My mom showed me how to make it years ago so good. But didn't save recipe but found yours I don't remember adding cool whip or real whipping cream is there something else that could be used? Your recipe is great just curious what else she could have used rest of recipe was the same. Was definitely not enough filling for my 9.5 pie dishes. How can I increase filling for this size? Enjoying your recipes thank you
Robert Rambaldi says
I don't top it with pineapple; I use Maraschino cherries and sprinkle with a lot of sweet coconut shreds; this time I might also add to top with chocolate sprinkles; I make 4 at a time, use hand held mixer and warm cream cheese in the oven. Too rich for this diabetic, but I gift them to workers and families. Everyone loves these!
Marye says
Sounds great!
Terri Cogdill says
Loved this recipe but I changed to pineapple tidbits and added extra for more flavor. The first time I made this I was so worried about it being watery I think I actually removed too much juice from the pineapple! Second time I changed to tidbits and it was superb!
Third time was the charm, I used fresh strawberries and my own organic blueberries. WOW! A totally amazing flavor. This is such a light and fresh pie I could eat it all year. My family loves it!
Annette Kreamer says
I want your Recipe please that look so Good.
Marye says
Just scroll to the bottom of the page. 🙂
Walter says
Sorry, I changed your recipe. Added a can of drained chunky pineapple, drained mandarin oranges, and a jar of drained maraschino cherries. This barely fits in a 10" crust. Everybody loved it.
DL Seaman says
I love this pineapple cheesecake pie. I wonder if chopped walnuts would taste good in it?? I'm thinking they might.
Marye says
I bet they would.
Terry says
Hey Marye! Silly questions for you...what size pie shell are you using? I've noticed several different sizes available, dependent on the store. Also wondering how much to increase the ingredient quantities if I want to use a 9x13 pan & turn it into bars to feed more people? A lot easier than trying to wrestle with multiple pies IMHO 🙃 Thanks so much, from a crisp 48°F Alberta morning.
Marye says
I usually use a 9 inch or 10 inch. I haven't found much difference in the two but my 9-inch are old an a little deeper than some of the newer ones.
Latasha M. says
Just made this recipe and love it. It's very simple and didn't take long to prepare. I saved some of the crushed pineapples for garnish and added cherries on top. 5 star recipe!
Deb C says
I gave it five stars because my boyfriend loved it! It was delish!
Cyndi says
I love pineapple, and I have tried pineapple cheese cake from a restaurant, this looks so good, can't wait to try it!