Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the Cream Cheese Filling
- 8 oz cream cheese, softened to room temperature
- ½ cup powdered sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 can (approximately 20 oz) crushed pineapple, well drained
For the Crumble Topping
- 1 cup rolled oats
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ cup unsalted butter, melted
- A pinch of salt
Optional Garnishes
- Shredded coconut
- Chopped pecans or walnuts
- Fresh pineapple slices or berries
- A dollop of whipped cream or coconut cream
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×9 inch baking dish or line it with parchment paper for easy removal.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles damp sand and holds together when pressed. Firmly press the mixture into an even layer across the bottom of the prepared baking dish. For a slightly crispier base, pre-bake the crust for 10 minutes at 350°F, then allow it to cool before adding the filling. This step is optional but recommended.
In a medium bowl, beat the softened cream cheese and powdered sugar together with a hand mixer until completely smooth and fluffy. Gently fold in the heavy whipping cream and vanilla extract, mixing just until combined — avoid overmixing to keep the texture light and airy. Finally, stir in the well-drained crushed pineapple until evenly distributed throughout the mixture.
In a separate bowl, combine the rolled oats, flour, brown sugar, melted butter, and a pinch of salt. Stir until the mixture forms irregular, crumbly clumps. For a crunchier texture, use cold butter cut into small pieces instead of melted — this creates more defined chunks in the topping.
Spoon the cream cheese and pineapple filling evenly over the graham cracker crust, smoothing it into a uniform layer with a spatula. Sprinkle the crumble topping evenly across the surface. If using shredded coconut or chopped nuts, scatter them over the crumble now.
Place the assembled dish in the preheated oven and bake for 20 to 25 minutes, until the crumble topping is golden brown and fragrant. Keep an eye on it from the 18-minute mark to avoid over-browning.
Remove the dish from the oven and allow it to cool to room temperature. Once cooled, transfer it to the refrigerator and chill for at least 2 hours — or overnight for the best results. Chilling allows the filling to fully set and the flavors to meld beautifully, making each bite cleaner and more cohesive.
Slice into portions and serve chilled. Garnish with a dollop of whipped cream, fresh fruit, or a sprinkle of toasted coconut for an elevated presentation. Individual portions served in small glasses or jars also make a beautiful and practical option for gatherings.