No-Bake Pineapple Cheesecake Bars
No-bake pineapple cheesecake bars taste like cool tropical sunshine! There are three layers of delicious starting with a graham cracker crust, thick cream cheese filling and crowned with a juicy pineapple topping.
No-Bake Pineapple Cheesecake Bars
One of my favorite fruits is pineapple and I absolutely love anything with cream cheese. So I decided to combine the two in these no-bake pineapple cheesecake bars!
This has a cream cheese filling that is sooo light and fluffy! It's impossible to resist. Combined with a luscious pineapple layer, these bars are some of my all-time favorite!
One of my criteria for a good summer dessert is one that involves no baking at all. My go-to usually involves a refrigerator dessert like Strawberry Shortcake Icebox Cake, which layers graham crackers with cream and strawberries.
Unlike icebox cakes, these bars have a proper graham cracker crust, and one of the perks is that this particular graham cracker crust doesn't need to bake. It all sets up in the fridge.
Of course, if you'd like to bake it for that extra toasty flavor, about 10 minutes at 350°F will do the trick. I always love adding flavor where I can, but my poor A/C can't keep up in the summertime.
I do make an exception for Boston Cream Poke Cake. I cannot resist a poke cake for the life of me, especially when it involves custard and chocolate!
I think the cheesecake filling is the best part of these bars, because I love the tang, but then again I am the cheese fanatic here.
But don't worry, there's plenty of sweetness with the beautiful layer of juicy pineapple on top. I use pineapple jello to set the topping and give it shine.
Pineapple jello can be difficult to find at some grocers, so if your store doesn't carry it you can just fold (well-drained) pineapple into the cheesecake filling. It may not as pretty as the three layers, but it will still be tasty!
Note: do not use fresh pineapple in this recipe or the jello will not set up.
No-Bake Pineapple Cheesecake Bars
Ingredients
- For the crust
- 2 cups graham cracker crumbs
- ½ cup salted butter melted
- 2 tablespoons granulated sugar
- For the filling
- 2 boxes cream cheese, softened 16 oz total
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 8 oz tub whipped topping thawed
- For the topping
- 1 3.4 oz box pineapple jello
- ½ cup boiling water
- 1 20 oz can pineapple tidbits undrained
Instructions
Crust
- In a large mixing bowl, combine the graham cracker crumbs, butter and sugar.
- Press into the bottom of a 13×9 pan.
- Refrigerate while preparing remaining ingredients.
Filling
- Using a mixer, beat the cream cheese and sugar until light and fluffy, about 2 minutes.
- Stir in vanilla.
- Fold in whipped topping.
- Spread over crust and refrigerate.
Topping
- In another bowl, stir jello and water until dissolved, about 2 minutes.
- Add pineapple with juice and stir to combine.
- Evenly pour over cheesecake, cover and refrigerate until set, at least 2 hours.
Notes
- Do not use fresh pineapple in this recipe or the jello will not set up.
- For easy removal of bars, line dish with foil or parchment paper overlapping the sides.
Nutrition
Pin these no-bake pineapple cheesecake bars to your dessert recipes board!
I would like to substitute canned mandarin oranges and orange Jello instead of the pineapple. I may have to chop the oranges up a bit first, but do you think this would work OK?
Yes, I think that would be great! I have a recipe for Tropical Orange Pretzel Salad which is somewhat different, but it uses mandarin oranges and orange Jello as well. Delicious!