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No-bake Pineapple Delight dessert with graham cracker crust, cream cheese filling, in baking dish with serving plates on the side
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Pineapple Delight

Meet your new favourite throwback treat: Pineapple Delight. This no-bake dessert was a staple at potlucks and family gatherings in the ’80s and is a total core memory for me. My updated version skips the raw eggs, and is light, creamy, and bursting with sweet pineapple, it’s a nostalgic bite of sunshine you can whip up in minutes.

Course Dessert
Cuisine American
Keyword Cheesecake, Pineapple, pineapple delight
Total Time 45 minutes
Servings 16
Author Fraîche

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons sugar
  • ½ cup melted butter

Filling

  • 2 cups whipping cream
  • 2 226 g packages brick cream cheese
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 2 398 mL tins crushed pineapple well drained

Instructions

  1. Preheat the oven to 350 F and line a 13 x 9-inch baking pan or dish with parchment paper.
  2. In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir to combine. Transfer into the prepared pan, spread evenly, and press firmly. Bake for 12 minutes and set aside to cool.
  3. In a large bowl, beat the whipping cream until stiff peaks form.
  4. In a separate large bowl, combine the cream cheese, sugar, and vanilla. Using an electric mixer, beat until smooth. Add the whipping cream and drained pineapple and beat until just combined.
  5. Transfer the filling on top of the prepared crust and smooth to even with a rubber spatula. Refrigerate for at least 2 hours or up to 2 days in advance.