This post may contain affiliate links, view our disclosure policy.
Pineapple Dream Dessert is a easy pineapple dessert that’s perfect for spring and summertime! A buttery graham cracker crust is layered with a sweet & creamy no-bake pineapple cheesecake filling – so simple to make and it’s always a hit wherever I take it.
Do you want more desserts that use canned crushed pineapple? Check out this Orange Pineapple Cake and Pineapple Pistachio Cake.
Pineapple Dream Dessert Recipe (Pineapple Delight)
This easy pineapple dessert full of fresh and bright pineapple flavor! The best part is that it’s almost a no bake dessert – a buttery graham cracker crust serves as the base, and then there is a creamy no bake cheesecake pineapple layer, and it’s finished off with some of the graham cracker crumbs on top.
This is always a refreshing dessert, and a guaranteed favorite dessert, at family gatherings and potlucks.
Simple Ingredients Needed
Graham Cracker Crust Ingredients
- Graham Cracker Crumbs : You can finely crush whole graham crackers to make the crumbs, or buy a box of already crushed graham cracker crumbs at the store for super easy prep.
- Melted Butter : I prefer using salted butter, but unsalted butter can be used if that’s what you prefer baking with.
- Granulated Sugar
No Bake Pineapple Dream Dessert Ingredients
- Cream Cheese : I recommend using full-fat cream cheese, rather than reduced-fat cream cheese, because it has a much richer, creamier flavor that just tastes better in desserts.
- Butter
- Vanilla Extract
- Powdered Sugar
- Crushed Pineapple : Make sure the pineapple is well drained! I dump the can of crushed pineapple into a colander, or fine mesh strainer, and then use the back of a spoon to really press all the pineapple juice out. You don’t want to add excess moisture to the pineapple filling, so be sure to drain the juices well.
- Cool Whip
How To Make This Delicious Pineapple Dessert (Printable Recipe Card)
Preheat the oven to 350 degrees F. Line a 8×8-inch square baking dish with parchment paper (for easy removal and cutting) or you can spray it with nonstick cooking spray. Set aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it’s well combined and the crumbs are evenly coated. Reserve 1/4 cup of the mixture for garnish and set it aside.
Press the remaining graham cracker crumb mixture into the bottom of the prepared pan and pack it firmly into an even layer to form the crust. Bake for 10 minutes, then allow the crust to cool completely.
In a large bowl using an electric mixer, or use a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla extract until smooth and creamy.
Add in the powdered sugar and beat on low speed (increase the speed as needed) until it’s fully incorporated.
Gently fold in (or beat on low speed) the well-drained crushed pineapple. Once the pineapple is fully incorporated, gently fold in the Cool Whip until everything is well combined. Avoid overmixing to maintain the light texture.
Spread the pineapple cream cheese mixture evenly over the cooled crust. Smooth out the top with a spatula.
Sprinkle the reserved 1/4 cup graham cracker mixture over top of the dessert. Cover the pan with a lid or plastic wrap, and refrigerate for at least 4 hours or up to overnight, for the dessert to set and the flavors to meld.
Slice into squares and serve chilled. Enjoy!
How To Store Pineapple Dream Dessert
- Refrigeration : Cover the dessert tightly with plastic wrap, or use a lid on the pan, and store in the fridge for up to 4 days. Eat the dessert chilled from the fridge.
- Freezing : To freeze, wrap individual slices in plastic wrap and then wrap again in aluminum foil, and place them inside a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving chilled.
- Make-Ahead Instructions : Prepare the crust and fill-in the day before serving. Assemble and refrigerate overnight to allow time for the flavors to meld and for the dessert to set. Because this dessert needs fridge time (up to 12-18 hours before serving), it naturally is already a make-ahead dessert! Make it the day before and keep it in the fridge until you’re ready to serve it.
Recipe Tips
- Make sure to drain the crushed pineapple thoroughly to prevent the filling from becoming too watery. The easiest way to do this, is to dump the contents of the can into a strainer, and then use the back of a spoon to press on the pineapple to extract all the excess juices. You could also use paper towels to blot and dab the pineapple.
- For added texture and flavor, sprinkle toasted coconut or chopped nuts (such as pecans or macadamia nuts) on top of the dessert. You could also garnish the top of the dessert, or each slice, with pineapple tidbits or fresh pineapple chunks.
- For the best thick and creamy texture, as well as the best taste, I highly recommend and suggest using full-fat cream cheese from the name brand. The Philadelphia brand cream cheese tastes so much better and makes a HUGE difference in the taste of desserts that call for cream cheese. Reduced-fat cream cheese has more water in it, which makes it not as thick and creamy.
- Don’t skimp on the fridge time. The dessert needs the chill time in order for all the flavors to meld together and for the dessert to set and thicken. It tastes so much better after the chill time!
- I like to use parchment paper for easy removal and slicing of the bars. When ready to slice, simply lift out the dessert from inside the pan (using the parchment paper overhand) and then slice into even squares. I also like to spray the pan first with cooking spray before lining it with parchment paper; this way, the cooking spray helps the paper adhere to the pan so it doesn’t move around.
Pineapple Dream Dessert
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons butter melted
- 1/4 cup granulated sugar
Pineapple Cream Filling
- 1 bar (8 oz) full-fat cream cheese softened
- 1/2 cup (1 stick) butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 can (20 oz) crushed pineapple (drained well)
- 8 ounces Cool Whip thawed
Instructions
- Preheat the oven to 350℉. Line a 8×8-inch square baking dish with parchment paper (for easy removal and cutting) or you can spray it with nonstick cooking spray. Set aside. * I prefer parchment paper. I spray the pan first with cooking spray and then press the parchment paper into the pan; the spray helps the paper adhere and stay in place.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until it's well combined and the crumbs are evenly coated. Reserve 1/4 cup of the mixture for garnish and set it aside.1½ cups graham cracker crumbs, 6 tablespoons butter, 1/4 cup granulated sugar
- Press the remaining graham cracker crumb mixture into the bottom of the prepared pan and pack it firmly into an even layer to form the crust. Bake for 10 minutes, then allow the crust to cool completely.
- In a large bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla extract until smooth and creamy.1 bar (8 oz) full-fat cream cheese, 1/2 cup (1 stick) butter, 1 teaspoon vanilla extract
- Add in the powdered sugar and beat on low speed (increase the speed as needed) until it's fully incorporated.2 cups powdered sugar
- Gently fold in (or beat on low speed) the well-drained crushed pineapple. Once the pineapple is fully incorporated, gently fold in the Cool Whip until everything is well combined. Avoid overmixing to maintain the light texture.1 can (20 oz) crushed pineapple, 8 ounces Cool Whip
- Spread the pineapple cream cheese mixture evenly over the cooled crust. Smooth out the top with a spatula.
- Sprinkle the reserved 1/4 cup graham cracker mixture over top of the dessert. Cover the pan with a lid or plastic wrap, and refrigerate for at least 4 hours or up to overnight, for the dessert to set and the flavors to meld.
- Slice into squares and serve chilled. Enjoy!
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Did you love this recipe?
Make sure to comment below so we can chat about it! Or follow on your favorite social network for even more family recipes.