Ingredients

Scale

For the Crust

2¼ cups graham cracker crumbs
½ cup unsalted butter, melted

For the Cream Cheese Filling

2 packages (8 oz / 250 g each) cream cheese, softened to room temperature
1½ cups powdered (icing) sugar
1¼ cups canned crushed pineapple (from a 19 oz / 540 ml can), thoroughly drained — reserve the juice
2 to 3 tablespoons reserved pineapple juice
1 teaspoon vanilla extract
1 cup heavy whipping cream

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered (icing) sugar

Instructions

Step 1: Make the Crust

In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until every crumb is evenly coated and the mixture resembles damp sand. Set aside 2 tablespoons of this mixture — you will use it for garnishing at the end. Press the remaining crumb mixture firmly and evenly into the bottom of a 9×13 inch baking dish. A flat-bottomed glass or measuring cup works well for pressing it into a compact, even layer. Set the crust aside while you prepare the filling.

Step 2: Beat the Cream Cheese

In a large bowl, beat the softened cream cheese with an electric hand mixer or stand mixer on medium speed until completely smooth and fluffy, with no lumps remaining. This step is critical — any lumps now will remain in the finished filling. Add 1½ cups of powdered sugar and continue beating until the mixture is smooth and well combined.

Step 3: Add the Pineapple

Drain the crushed pineapple thoroughly through a fine mesh sieve, pressing gently to remove as much liquid as possible. Reserve the juice. Add the drained pineapple, 2 tablespoons of the reserved juice, and the vanilla extract to the cream cheese mixture. Beat on low speed until everything is evenly combined. If you prefer a slightly looser, creamier texture, add the third tablespoon of pineapple juice at this stage.

Step 4: Fold in the Whipped Cream

In a separate clean bowl, beat 1 cup of heavy whipping cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese and pineapple mixture using a spatula, working in slow, deliberate strokes to preserve the airiness. Do not stir aggressively — the folding technique keeps the filling light and mousse-like rather than dense.

Step 5: Fill and Chill

Spread the filling evenly over the prepared graham cracker crust, smoothing the top with a spatula. Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 to 8 hours. Overnight chilling is strongly recommended — it allows the filling to firm up completely, the flavors to meld, and produces clean, sharp slices when serving.

Step 6: Add the Whipped Cream Topping

Just before serving, beat the remaining 1 cup of heavy whipping cream with the 2 tablespoons of powdered sugar until stiff peaks form. Spread the whipped cream evenly over the chilled filling. Sprinkle the reserved 2 tablespoons of graham cracker crumbs across the top for texture and presentation. Slice and serve immediately.

Notes

Prep and Serving Details

Prep Time: 25 minutes
Chill Time: 6 to 8 hours (or overnight)
Total Time: Approximately 8 hours 25 minutes
Servings: 12 to 16 portions
Difficulty: Easy
Method: No-Bake
Pan Size: 9×13 inch baking dish