Summer is all about enjoying the sunshine, relaxing with friends, and of course, indulging in light and refreshing desserts that complement the warm weather.
If you’re looking for a dish that’s easy to make, bursting with tropical flavors, and sure to impress at any gathering, look no further than this No-Bake Pineapple Cream Dessert. It’s the perfect sweet ending to your summer BBQ or picnic, offering a delightful balance of creamy and fruity goodness without the need to turn on the oven.
Why You Should Make This Recipe
The beauty of this No-Bake Pineapple Cream Dessert lies not only in its flavor but in how effortlessly it comes together. There’s no baking involved, which means you can whip it up in a matter of minutes and avoid heating up your kitchen on those scorching summer days.
This dessert has all the characteristics that make it a crowd-pleaser: it’s light, refreshing, and the tropical pineapple flavor is the star of the show. The creaminess of the base contrasts beautifully with the bursts of sweet pineapple, creating a dessert that’s both indulgent and refreshing.
Perfect for summer BBQs, picnics, or casual gatherings, this dessert is versatile enough to suit any occasion. Its vibrant color and tropical flavor profile will instantly transport your guests to a beachy paradise. Whether you’re hosting a family reunion or a small dinner party, this dish is guaranteed to add that “wow” factor without you having to spend hours in the kitchen.
What makes this dessert even more fantastic is its adaptability. You can serve it in a large dish for easy sharing or portion it into individual cups for a more elegant presentation. Either way, it’s bound to disappear quickly!
Ingredients to make No-Bake Pineapple Cream Dessert
- Graham cracker crumbs
- Butter, melted
- Water
- Granulated Sugar
- Egg yolks
- Cream cheese
- Heavy Cream
- Crushed pineapple, well-drained
- Confectioner’s sugar
- Pineapple chunks (for topping)
- Shredded coconut (optional, for topping)
How to make No-Bake Pineapple Cream Dessert
Crust
- In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter and mix well. Press into the bottom of an 8×8 or 9×9-inch pan. Chill in the fridge while preparing the filling.
Pineapple Egg Cream
- In a medium saucepan, combine 1/2 cup of water and 1/2 cup of sugar.
- Warm it over medium heat, stirring occasionally, until the sugar is fully dissolved.
- Add the pineapple, chopped into very small pieces, and stir to combine.
- Let the mixture simmer on low heat for about 5 minutes, just until the pineapple softens and the flavors start to come together.
- Remove the pan from the heat and let it cool slightly—just enough so it doesn’t cook the eggs too quickly.
- Slowly drizzle in the beaten egg yolks while whisking vigorously to prevent curdling.
- Return the pan to low heat and cook for another 2 minutes, stirring constantly, until the mixture thickens slightly.
Cream Cheese Filling
- In a separate bowl, beat softened cream cheese and confectioner’s sugar until smooth and fluffy.
- Mix in the whipped topping until combined. Gently fold in the drained crushed pineapple.
- Spread the creamy pineapple mixture evenly over the chilled crust.
- Top with pineapple chunks and shredded coconut, if using.
- Refrigerate for at least 4 hours, or overnight for best results.
Storage Tips
One of the best things about this No-Bake Pineapple Cream Dessert is its ability to stay fresh and delicious for several days. After preparing it, simply cover it with plastic wrap or a lid and store it in the refrigerator. It will stay good for about 3-4 days, making it a great option for prepping in advance. If you’re planning on serving it at a party, you can make it a day or two ahead, which will save you time and effort when the big day arrives.
For the best texture, be sure to store it in an airtight container, as this will help maintain the creaminess and prevent the dessert from absorbing any unwanted odors from your fridge. If you’re working with individual servings, clear plastic cups or glass jars work wonderfully for both storage and serving.
Freeze Tips
In the event that you make a large batch or want to save leftovers for later, freezing this No-Bake Pineapple Cream Dessert is a great option! Simply transfer the dessert to an airtight container or freezer-safe dish, making sure to cover it well. Freezing will allow the dessert to maintain its texture, but you might notice a slight change in consistency when it thaws. However, the pineapple flavor and creamy elements should remain just as delicious.
To serve, allow the dessert to thaw in the refrigerator for a few hours or overnight. Freezing works particularly well for individual portions, which you can pull out as needed for a sweet treat on a hot day. It’s also the perfect way to keep some of that tropical flavor for whenever you need a quick dessert to satisfy your sweet tooth!
In conclusion, this No-Bake Pineapple Cream Dessert is a simple, no-fuss recipe that’s perfect for summer gatherings, picnics, and BBQs. Its fresh, fruity flavor and creamy texture make it an irresistible treat that’s guaranteed to be a hit with guests of all ages. Whether you serve it immediately or store it for later, it’s a dessert that will continue to shine in the warm months ahead.
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Servings |
people
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- 1 1/2 cup graham cracker crumbs
- 1/2 cup melted butter
- 1/2 cup water
- 1/2 cup Granulated Sugar
- 1/2 cup finely chopped pineapple (fresh or canned, drained)
- 3 egg yoks beaten
- 1/2 cup Cream Cheese softenedd
- 1 cup Heavy Cream
- 14 oz can crushed pineapple, well-drained
- 3/4 cup confectioner’s sugar
- 1/2 cup pineapple chunks for topping
- 1/2 cup shredded coconut (optional, for topping optional, for topping
Ingredients
Crust
Pineaplle Egg Cream
Cream Cheese Filling
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- In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter and mix well. Press into the bottom of an 8×8 or 9×9-inch pan. Chill in the fridge while preparing the filling.
- In a medium saucepan, combine 1/2 cup of water and 1/2 cup of sugar.
- Warm it over medium heat, stirring occasionally, until the sugar is fully dissolved.
- Add the pineapple, chopped into very small pieces, and stir to combine.
- Let the mixture simmer on low heat for about 5 minutes, just until the pineapple softens and the flavors start to come together.
- Remove the pan from the heat and let it cool slightly—just enough so it doesn’t cook the eggs too quickly.
- Slowly drizzle in the beaten egg yolks while whisking vigorously to prevent curdling.
- Return the pan to low heat and cook for another 2 minutes, stirring constantly, until the mixture thickens slightly.
- In a separate bowl, beat softened cream cheese and confectioner’s sugar until smooth and fluffy.
- Mix in the whipped topping until combined. Gently fold in the drained crushed pineapple.
- Spread the creamy pineapple mixture evenly over the chilled crust.
- Top with pineapple chunks and shredded coconut, if using.
- Refrigerate for at least 4 hours, or overnight for best results.
