Pineapple Cream Cheese Pie

This pineapple cream cheese pie is luscious, decadent, and full of tropical pineapple flavor paired with a graham cracker crust.

Prep Time15

Chill Time4

Total Time4 15

Servings:

Calories: 126kcal

In a large mixing bowl, beat cream cheese, sugar, and vanilla together until smooth.
Add crushed pineapple and whipped topping. Gently mix just until combined.
Transfer mixture to prepared graham cracker crust.
Top with graham cracker crumbs, whipped cream, and cherries.
Slice and serve.

For best results use full fat cream cheese.
Be sure to fully soften your cream cheese, so the filling blends well and gets nice and creamy.
Gently fold your whipped topping and pineapple into the beaten cream cheese mixture with a spatula to create a fluffy and light pie texture.
For best results, be sure to refrigerate the cheesecake for at least 2 hours, but the longer the better to make slicing easier. Do not freeze the pie to help set it.
Use a clean, sharp knife to slice before serving and wipe your knife clean with a paper towel between each cut for best results.