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No-Bake Pineapple Lemon Cheesecake Pie

Bright, creamy, and downright irresistible—this pie brings a little sunshine to your table with every bite. No oven, no fuss, and nothing fancy required—just simple ingredients and a few easy steps anyone can handle.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 4 hours 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 8 oz cream cheese softened
  • 14 oz sweetened condensed milk
  • 2 tbsp fresh lemon juice
  • lemon zest zest of 1 lemon
  • 1 1/2 cups crushed pineapple drained well
  • 1 cup whipped topping
  • extra pineapple or lemon zest for garnish

Method
 

  1. Mix graham cracker crumbs with melted butter until combined.
  2. Press the mixture into a pie dish to form the crust.
  3. Chill the crust for 15–20 minutes.
  4. Beat the softened cream cheese until smooth.
  5. Add sweetened condensed milk, lemon juice, and lemon zest, then mix until creamy.
  6. Fold in crushed pineapple and whipped topping.
  7. Pour the filling into the chilled crust and smooth the top.
  8. Chill the pie for 4–6 hours until set.
  9. Top with extra pineapple or lemon zest before serving.

Notes

Store covered in the refrigerator for up to 3–4 days to keep it firm and creamy. Serve chilled with fresh fruit or a simple scoop of vanilla ice cream for an easy, crowd-pleasing dessert.