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–+ servings

No Bake Pineapple Cheesecake Pie

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A delightful no-bake dessert combining rich cream cheese and sweet, tangy pineapple, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 6 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Crust
  • 1 10-inch pre-made graham cracker pie crust
  • 1 large egg Can use egg substitute for egg-free version
Filling
  • 2 8 oz blocks of cream cheese (softened at room temperature) Ensure cream cheese is at room temperature for blending
  • 1 cup powdered sugar
  • 1 8 oz tub frozen whipped topping (thawed)
  • 1 20 oz can crushed pineapple (drained) Drain thoroughly to avoid sogginess
  • ½ cup pineapple juice

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a small mixing bowl, beat the egg until it is fully blended.
  3. Using a pastry brush, lightly coat the graham cracker crust with the beaten egg, covering every inch.
  4. Place the pie crust (still in its pie plate) into the oven and bake for 5 minutes. Remove from the oven and let it cool.
Filling Preparation
  1. In a large mixing bowl, blend the softened cream cheese and powdered sugar until silky smooth.
  2. Fold in the thawed whipped topping, pineapple juice, and most of the crushed pineapple, saving a small portion for garnishing. Mix until thick and well combined.
  3. Carefully scoop the cheesecake filling into the cooled pie crust, smoothing it out toward the edges.
  4. Top the cheesecake with the reserved crushed pineapple, spreading it evenly.
  5. Cover the pie and refrigerate for at least 6 hours or overnight.
  6. Once it’s chilled, slice using a serrated knife or a pie server.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gSodium: 200mgFiber: 1gSugar: 22g

Notes

Serve with additional pineapple, whipped topping, or maraschino cherries on top. Store leftovers in the refrigerator for up to 4 days.
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