No-Bake Pineapple Cheesecake Bars

No Bake Pineapple Cheesecake is a perfect summer dessert. Light, creamy, & easy to make, you can whip it up quickly for any gathering or last-minute treat.

Is it just me, or is the year flying by? Somehow, it is June already, which means that summer is quickly on its way. I don’t know about you, but to me, no-bake desserts are just perfect for summer. Something about their simplicity, lightness, and that they are generally cool just make them the ultimate summer treat. These No-Bake Pineapple Cheesecake Bars are no different.

Making your Crust

No-Bake Pineapple Cheesecake Bars take about 30 minutes to prep. While easy to make, there are several steps involved. If you can, I recommend buying already crushed graham cracker crumbs, as this will save you some time. When mixing the crust ingredients, you’ll want it to be somewhat crumbly, but easy to pack into a crust without it being too dry.

Making your Cheesecake Mixture

You’ll want to make sure that your cream cheese is nice and soft before mixing. If it is still too cold, you’ll end up with a clumpy mixture. Nobody wants clumpy cheesecake, right? It should be creamy and smooth! I usually take my cream cheese out of the box and leave it on the counter wrapped in the foil for 2-3 hours. This seems to be the perfect amount of time to let it soften and become mixable.

I wouldn’t recommend softening in the microwave, as this can make it too soft and begin to ‘liquify’ or melt the cream cheese.

Once you add the sugar and begin beating the cream cheese, you’ll want it to be thoroughly mixed and creamy in consistency. 3-4 minutes on a medium speed is usually perfect with a stand mixer. Mixing times may vary depending on your mixer and speed.

After the cream cheese and sugar are mixed, you can start adding your gelatin mixture. I added it in 5 increments, beating well for 15-20 seconds after each addition.

Since I used a stand mixer, I transferred the cheesecake mixture to another bowl. I did a quick clean and wipe of the stand mixer bowl so I could then make the whipped cream. If you are using a hand mixer, you can bypass this step and just use another mixing bowl for the whipped cream.

The whipped cream should be thick with soft peaks. You’ll know it is ready when it still looks creamy but not clumpy. When a small amount is taken with a spoon and held upside down, it should hold its shape but not fall off.

When folding the whipped cream into the cheesecake mixture, do it in about 4 batches. Fold it in gently, but until no large white whipped cream patches remain. Once all of the whipped cream is folded into the cheesecake, you’ll be ready to transfer the mixture to your crust.

To let your cheesecake fully set, refrigerate it for 4 hours. Be sure to leave a little of the mixture to ‘sample’ for yourself in the meantime. *wink, wink*

No-Bake Pineapple Cheesecake: The Perfect Summer Treat

The end result is a dessert that is perfect for your next get-together. The light, fluffy, creamy texture is perfect even on the hottest day.

If you’re looking for something to make for a barbeque, cookout, or summer gathering, No-Bake Pineapple Cheesecake Bars are sure to be a hit!

If you love no-bake desserts that are perfect for summer, also try Magnolia Bakery Banana Pudding

HELPFUL TOOLS FOR THIS RECIPE

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

MIXING BOWL SET – There is no such thing as too many mixing bowls, right? This set is amazing. They are durable, great quality, and the no-slip bottom makes them easy to use without them sliding all around your counter.
FLEXIBLE BOWL SCRAPER– I absolutely love my bowl scraper. It really helps to get every last bit of batter, dough, and filling out of your bowl.
KITCHENAID STAND MIXER– I know, I know. I recommend this mixer ALL OF THE TIME! There’s a reason for that, though. It is literally the best kitchen investment I have ever made. I’ve had mine for 11 years and it is still going strong. I use it at least once a week and it’s not showing any signs of slowing down. Not only that, there are a variety of attachments that you can get for it. I have a cheese grater, veggie spiralizer, pasta maker, and more.

Print Recipe

No Bake Pineapple Cheesecake Bars

(20 votes, average: 5.00 out of 5)

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Dessert

Serves: 12

Prep Time: 30 Total Time: 4 hours 30 minutes

No-Bake Pineapple Cheesecake is a perfect summer dessert. Light, creamy, & easy to make, you can whip it up quickly for any gathering or last-minute treat.

Ingredients

• 1 cup finely crushed graham cracker crumbs
• 4 Tbsp. butter or margarine, melted
• 1/2 tsp. ground cinnamon
• 1 env. Unflavored Gelatine
• 1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided
• 3 pkg. (8 oz. each) cream cheese, softened at room temperature for several hours
• 3/4 cup sugar
• 8 oz heavy whipping cream, whipped to soft peaks

Instructions

1

Mix 1 cup graham cracker crumbs, butter, and cinnamon. Press onto the bottom of a 9" x 9" baking pan. Set aside.

2

Drain juice from crushed pineapple into a small saucepan. Sprinkle gelatine over reserved pineapple juice and let stand 1 min. Cook on low heat for 3 minutes or until gelatine is completely dissolved, stirring occasionally.

3

Beat cream cheese and sugar in a large bowl with a mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 minutes or until slightly thickened. Transfer to a medium-sized mixing bowl.

4

Clean bowl and pour in the 8 oz of heavy whipping cream. Beat on medium speed until whipping cream starts to thicken. You'll want the whipping cream to stay on a spoon and hold its form.

5

Gently fold whipped cream into the cheesecake mixture, making sure it is well-combined.

6

Transfer cheesecake mixture to graham cracker crust and smooth top.

7

Refrigerate for at least 4 hours before serving.