Layered Pineapple and Lemon Cheesecake Pie
Indulge in the creamy, tangy sweetness of this Layered Pineapple and Lemon Cheesecake Pie—a no-bake dessert that's as elegant as it is easy to make! Featuring a buttery graham cracker crust, this pie boasts a luscious dual-layer filling: one infused with tropical crushed pineapple and the other bursting with zesty lemon flavor complemented by a delicate spread of tart lemon curd. With just 25 minutes of prep and no baking required, this refreshing cheesecake pie is perfect for warm weather gatherings, dinner parties, or whenever you need a slice of sunshine on your table. Garnish with whipped cream, lemon zest, or pineapple chunks for a vibrant finishing touch, and let this show-stopping dessert take center stage.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 1 cup Powdered sugar
- 1 cup Heavy whipping cream
- 1 teaspoon Vanilla extract
- 3 tablespoons Fresh lemon juice
- 1 teaspoon Lemon zest
- 1 cup Crushed pineapple, drained
- 0.5 cup Lemon curd (store-bought or homemade)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom of a 9-inch pie dish to form the crust. Set aside in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the heavy whipping cream and vanilla extract to the cream cheese mixture. Beat on medium-high speed until light and fluffy, about 2-3 minutes.
Divide the cream cheese mixture in half. In one half, gently fold in the lemon juice and lemon zest to create the lemon layer.
In the other half, gently fold in the drained crushed pineapple to create the pineapple layer.
Remove the prepared crust from the refrigerator and spread the pineapple cheesecake layer evenly across the crust as the first layer.
Spread a thin layer of lemon curd on top of the pineapple cheesecake layer for added tartness.
Gently spread the lemon cheesecake layer on top of the lemon curd layer, smoothing the top with a spatula.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to allow the layers to set fully.
Before serving, garnish with whipped cream, lemon zest, or a few pineapple chunks, if desired.
Nutrition Facts
Calories |
5493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 382.7 g | 491% | |
| Saturated Fat | 224.1 g | 1120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 3086 mg | 134% | |
| Total Carbohydrate | 459.4 g | 167% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 306.2 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1248 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
