This No-Bake Pineapple Cheesecake Pie is a perfect dessert for any occasion. It combines the richness of cream cheese with the refreshing taste of pineapple and cherries, all nestled in a graham cracker crust. Not only is it incredibly easy to make, but it’s also no-bake, which means less time in the kitchen and more time enjoying with family and friends. Plus, the combination of the creamy filling with the crunch of nuts creates the perfect texture balance. It’s quick, indulgent, and oh-so-delicious!
Ingredients:
For the Filling:
- 2 ready-made graham cracker crusts (You can also make your own crust from crushed graham crackers and butter, but store-bought saves time.)
- 1 (8-ounce) package cream cheese, softened
- This creates the smooth, tangy base for the filling.
- 1 large container Cool Whip (about 8 oz)
- The Cool Whip adds airiness and lightness to the filling. You could use homemade whipped cream if you prefer.
- 1 large can crushed pineapple, drained
- Pineapple brings a tropical flavor and moisture to the filling. Be sure to drain it well so the pie doesn’t become soggy.
- 1 (8-ounce) jar maraschino cherries, chopped & drained
- Chopped maraschino cherries add sweetness and color to the pie. Draining them helps keep the filling from getting too wet.
- 1 can (14 oz) Eagle Brand sweetened condensed milk
- This provides sweetness and a creamy, luscious consistency to the filling. You can also use another brand of sweetened condensed milk if you prefer.
- 1/2 cup pecans or walnuts, chopped
- These nuts add a delicious crunch to the creamy filling. If you’re not a fan of nuts, you can skip them or substitute with crushed graham crackers or even coconut.
- 1/4 cup lemon juice
- Lemon juice adds a zesty tang that complements the sweetness of the other ingredients. It also helps to balance out the richness of the cream cheese.
Instructions:
Step 1: Prep the Filling
- Cream the butter and sugar: In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese until smooth and creamy. This typically takes about 2-3 minutes on medium speed. Make sure it’s softened so that it blends easily.
- Add the condensed milk and lemon juice: Once the cream cheese is smooth, slowly add in the sweetened condensed milk and lemon juice. Continue mixing until smooth and fully incorporated.
Step 2: Fold in the Fruit and Nuts
- Drain and chop the fruit: Open the can of crushed pineapple and maraschino cherries, draining them well. For the cherries, slice them in half, then chop them into small pieces (or leave them in larger chunks if you prefer).
- Combine the fruit and nuts with the batter: Gently fold the drained pineapple, chopped cherries, and chopped nuts (pecans or walnuts) into the cream cheese mixture. The goal is to make sure everything is evenly distributed without overmixing, which could break up the fruit too much.
Step 3: Add the Cool Whip
- Once the fruit and nuts are folded in, add the Cool Whip to the bowl. Use a spatula to fold it gently into the mixture, creating a fluffy and airy texture. Be careful not to deflate the whipped cream too much—this is what gives the pie its light and creamy texture.
Step 4: Fill the Crusts
- Spoon the filling into the two prepared graham cracker crusts. Use a spatula to smooth the top evenly and get rid of any air pockets. If you like, you can add a few more chopped pecans or extra cherries on top for decoration before chilling.
Step 5: Chill and Set
- Chill the pie: Cover the pies with plastic wrap or foil and refrigerate them for at least 4 hours or overnight if possible. Chilling allows the flavors to meld together and the filling to firm up for easy slicing.
Step 6: Serve and Enjoy!
- Slice and serve: Once the pie is fully chilled and set, slice into wedges and serve. The filling should be firm enough to hold its shape but still creamy and light. For an extra indulgent touch, you can top it with a little extra whipped cream or even a maraschino cherry on top.
Pro Tips & Variations:
- Customizing the Fruit: If you like other fruits, you can easily swap the pineapple or cherries. Try mango, strawberries, or even blueberries for a different twist. Just be sure to drain any excess juice before adding to the filling.
- Nuts Optional: The nuts add a nice texture contrast, but if you’re not a fan of nuts, feel free to leave them out. If you prefer, you could substitute them with toasted coconut or crushed graham crackers for added crunch.
- Lemon Twist: If you love lemon, you can add lemon zest along with the lemon juice for an extra citrusy flavor. This will give the pie a more vibrant lemony taste that pairs beautifully with the tropical fruit.
- Graham Cracker Crust Alternatives: While the recipe calls for ready-made graham cracker crusts, you can always make your own with crushed graham crackers, butter, and a little sugar. For a more decadent version, you can also try an Oreo crust or even a chocolate graham cracker crust.
This No-Bake Pineapple Cheesecake Pie is a go-to dessert for parties, potlucks, or just when you want something sweet and refreshing without the heat of the oven. The mix of tropical fruits, creamy filling, and crunchy nuts makes it a crowd-pleaser every time. It’s the kind of dessert that’s both simple to make and absolutely delicious. Enjoy!