Description
Indulge in this effortlessly easy and incredibly delicious no-bake pineapple cream dessert. Featuring a buttery graham cracker crust and a luscious, tangy pineapple-infused cream cheese filling, it’s a perfect treat for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs (about 12–14 full sheets)
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup granulated sugar (optional, for crust)
- 2 (8-ounce) blocks full-fat cream cheese, softened
- 1 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 packet (0.25 oz) unflavored gelatin
- 1/4 cup cold water
- 2 cups heavy whipping cream, very cold
- 1 (20-ounce) can crushed pineapple, thoroughly drained (squeeze out excess liquid!)
- 1/2 teaspoon lemon zest (optional)
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs, melted butter, and optional sugar. Press firmly into a 9×13 inch pan. Chill for 15 minutes.
- Whip Cream Cheese Mixture: Beat softened cream cheese until fluffy. Add confectioners’ sugar and vanilla, beat until smooth.
- Dissolve Gelatin: Sprinkle gelatin over cold water, let bloom 5 minutes. Microwave 10-15 seconds until dissolved. Slowly beat into cream cheese mixture.
- Whip Heavy Cream: In a separate bowl, whip cold heavy cream until stiff peaks form.
- Fold Together: Gently fold whipped cream into the cream cheese mixture until just combined.
- Add Pineapple: Fold in the thoroughly drained crushed pineapple and optional lemon zest.
- Assemble & Chill: Spread mixture over chilled crust. Cover and refrigerate for 4-6 hours, or preferably overnight, until firm.
- Serve: Slice and serve chilled, garnished as desired.
- Prep Time: 30 mins
- Cook Time: 0 mins