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Pinapple Recipes Dessert - A Bright, Sweet Treat You’ll Make on Repeat

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 2 cups graham cracker crumbs (or digestive biscuits)
  • 1/2 cup unsweetened shredded coconut
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • For the filling: 1 1/2 cups finely chopped fresh pineapple (very well drained)
  • 1 can (8 ounces) crushed pineapple in juice, drained well
  • 8 ounces cream cheese, softened
  • 1/2 cup plain Greek yogurt (or sour cream)
  • 1/2 cup sweetened condensed milk
  • 1/4 cup powdered sugar
  • Zest of 1 lime + 1 tablespoon lime juice
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • For topping (optional but great): Lightly toasted coconut flakes
  • Extra pineapple chunks
  • Whipped cream
  • Fresh mint

Method
 

  1. Prep the pineapple: Pat the fresh and canned pineapple dry with paper towels. Extra moisture can make the filling loose, so take a minute here. Set aside.
  2. Make the crust: In a bowl, mix graham crumbs, shredded coconut, sugar, and salt. Stir in melted butter until the mixture feels like damp sand and holds together when pressed.
  3. Press and set: Press the crust into a 9-inch pie dish or springform pan, going slightly up the sides. Use a flat-bottomed glass for a firm, even layer. Bake at 350°F (175°C) for 8–10 minutes, or chill for 30 minutes if you prefer a no-bake route. Let it cool.
  4. Blend the base: In a large bowl, beat cream cheese until smooth and fluffy. Add Greek yogurt, sweetened condensed milk, powdered sugar, vanilla, lime zest, lime juice, and salt. Mix until silky with no lumps.
  5. Fold in pineapple: Use a spatula to gently fold in the prepared pineapple. Don’t overmix—keep those juicy bits intact for texture.
  6. Fill and chill: Spread the filling evenly over the cooled crust. Smooth the top. Cover and chill for at least 4 hours, or overnight for best slicing.
  7. Garnish and serve: Top with whipped cream, toasted coconut, and extra pineapple right before serving. Slice with a sharp knife, wiping the blade between cuts.