No-Bake Pineapple Cheesecake Bars

This looks like a No-Bake Cream Cheese Pineapple Dessert (also known as Pineapple Cheesecake Bars). It’s rich, creamy, and refreshing with a buttery graham cracker crust, a fluffy cream cheese layer, and a delightful hint of pineapple. Here’s a long, detailed recipe so you can make it just like the picture!

🍍 No-Bake Pineapple Cheesecake Bars

📌 Yield: 9–12 squares

🕒 Prep Time: 30 minutes

🧊 Chill Time: 4–6 hours or overnight

🍽️ No baking required!

🧾 Ingredients

🔹 For the Graham Cracker Crust:

• 2 cups (about 200g) graham cracker crumbs (or digestive biscuits)
• 1/2 cup (113g) unsalted butter, melted
• 2 tbsp granulated sugar (optional for extra sweetness)
• Pinch of salt

🔹 For the Cream Cheese Filling:

• 16 oz (450g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream or 1 container (8 oz / 225g) whipped topping (like Cool Whip)
• 3/4 cup (90g) powdered sugar (or to taste)
• 1 tsp vanilla extract
• 1 can (8 oz / 227g) crushed pineapple, well-drained (press out extra liquid with a sieve or paper towel)
• Zest of 1 lemon (optional, for brightness)

🔹 For the Topping:

• 2–3 tbsp reserved graham cracker crumbs for sprinkling on top

👨‍🍳 Instructions

🔸 Step 1: Make the Crust

1. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt.
2. Stir until the texture is like wet sand.
3. Press the mixture evenly into the bottom of a 9×9-inch or 8×8-inch square pan. Use the bottom of a measuring cup or glass to press it firmly.
4. Place the pan in the refrigerator for 15–30 minutes while you make the filling.

🔸 Step 2: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy (2–3 minutes).
2. Add the powdered sugar and beat again until fully incorporated.
3. Mix in the vanilla extract and lemon zest (if using).
4. Fold in the drained crushed pineapple. Make sure it’s not watery—squeeze it well!
5. In a separate bowl, whip the heavy cream to stiff peaks, or use Cool Whip if using store-bought whipped topping.
6. Gently fold the whipped cream into the cream cheese mixture until light and fluffy. Don’t overmix.

🔸 Step 3: Assemble the Dessert

1. Remove the crust from the fridge.
2. Spoon the cream cheese-pineapple filling over the crust and spread evenly with a spatula.
3. Sprinkle reserved graham cracker crumbs on top for texture and decoration.

🔸 Step 4: Chill & Serve

1. Cover the pan tightly with plastic wrap or foil.
2. Refrigerate for at least 4–6 hours, or preferably overnight to allow the dessert to firm up.
3. Slice into squares using a sharp knife. For clean cuts, wipe the knife between slices.

🍽️ Serving Suggestions

• Serve chilled with a dollop of whipped cream or a mint leaf for presentation.
• Pairs beautifully with iced tea, lemonade, or light white wine.

🧊 Storage

• Store leftovers in the fridge for up to 5 days.
• You can freeze the entire dessert (unbaked) wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before serving.

💡 Tips & Variations

• No Pineapple? Try well-drained mandarin oranges, mango chunks, or even chopped strawberries.
• Add texture: Mix shredded coconut or chopped nuts into the crust or sprinkle on top.
• Make it a pie: Instead of bars, use a round 9-inch springform pan or pie dish.
• Vegan version: Use dairy-free cream cheese, coconut cream, and vegan butter/graham crackers.

Would you like a printable version, or to convert it into a keto or gluten-free version?