No-Bake Pineapple Cheesecake Bars
There are three layers of delicious starting with a graham cracker crust, thick cream cheese filling and crowned with a juicy pineapple topping.
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
Calories: 190kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 14mgSodium: 145mgPotassium: 74mgFiber: 1gSugar: 23gVitamin A: 186IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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