You can never have too many no bake pie recipes, right? This easy dessert is perfect for Easter and all summer long!
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❤️ Why you'll love it
- Takes just minutes to make.
- No need to heat up the oven.
- Rich and creamy - perfect for all those potlucks you're going to.
There's nothing easier than this no bake pineapple cream cheese pie recipe - especially if you use a store bough graham cracker crust! You can make it a day or two ahead of time so it's great for potlucks and summer cookouts.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- 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 mixture into the pie crust. Add a little pineapple to the top of the pie.
- Chill pie for at least three hours.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Store this easy dessert in an airtight container or covered with plastic wrap. Refrigerate for up to four days.
This simple pie also freezes well. Just wrap it good and slip into the freezer for up to 3 months. Thaw overnight in the fridge before serving.
📖 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.
💭 Tips
Expert Tip: 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.
- Save the pineapple juice when you drain it, and use the reserved pineapple juice to make a delicious marinade for chicken.
- Be sure to 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.
- Be sure to 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.
You'll also want to give this old fashioned lemon meringue pie a try.
👩🍳 FAQs
Yes, you can freeze the pie for up to three months.
This dessert can be made up to 24 hours ahead.
Yes, mandarin oranges would work well in this 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.
- No Bake Banana Cream Pudding Pie is so easy to make! It's sure to be a favorite.
🍽️ Serve with...
- Bacon-Wrapped BBQ Chicken is delicious and easy to make.
- Cheesy Ranch Foil Pack Potatoes are a delicious side dish that's simple to make and no dishes to clean up.
- Classic Pea Salad is fresh and creamy and makes for a great warm-weather side dish.
📞 The last word
No bake pineapple pie is similar to the ever-so-popular millionaire pie but without the Maraschino cherries and other ingredients.
Pretty sure this will become a favorite recipe. It's easy to throw together for last minute cookouts and family get-togethers, and the fact that you can make several and freeze them to use as needed makes even better.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pineapple Cream Cheese Pie
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Ingredients
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla
- 20 ounces crushed pineapple, drained
- 8 ounces Cool Whip
- graham cracker pie crust
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Instructions
- Add the cream cheese and sugar to the bowl of an electric mixer.
- Beat until well combined and the sugar crystals have mostly gone.
- 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
- Save the pineapple juice when you drain it, and use the reserved pineapple juice to make a delicious marinade for chicken.
- Be sure to 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.
- Be sure to 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.
Annette Kreamer
I want your Recipe please that look so Good.
Marye
Just scroll to the bottom of the page. 🙂
Walter
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
I love this pineapple cheesecake pie. I wonder if chopped walnuts would taste good in it?? I'm thinking they might.
Marye
I bet they would.
Terry
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
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.
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
I gave it five stars because my boyfriend loved it! It was delish!
Cyndi
I love pineapple, and I have tried pineapple cheese cake from a restaurant, this looks so good, can't wait to try it!