Description
No-Bake Pineapple Cheesecake Bars
Ingredients:
For the crust:
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup brown sugar
For the filling:
500g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream, whipped
1/2 cup pineapple juice
1 packet (7g) unflavored gelatin
For topping:
1/2 cup crushed graham crackers
1/2 cup chopped pineapple pieces
Instructions:
In a bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press firmly into a lined baking dish and refrigerate for 30 minutes. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Dissolve gelatin in warm pineapple juice, then mix it into the cream cheese mixture. Fold in whipped cream until fully combined. Pour over the crust and smooth the top. Refrigerate for at least 4 hours or until set. Before serving, sprinkle with crushed graham crackers and top with pineapple pieces. Slice and enjoy.
Step-by-Step Guide
1. Prepare the Pan: Line an 8×8 or 9×9 inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass to compact it. Refrigerate for 30 minutes.
3. Bloom the Gelatin: Pour the pineapple juice into a small heatproof bowl. Sprinkle the packet of unflavored gelatin evenly over the surface. Let it sit for 5 minutes to “bloom.” Then, gently warm the mixture (in the microwave in 10-second bursts or over a double boiler) until the gelatin is fully dissolved and the liquid is clear. Set aside to cool slightly.
4. Make the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fully combined. While mixing on low speed, slowly stream in the slightly cooled gelatin-pineapple juice mixture until incorporated.
5. Fold in Cream: In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain. Be careful not to deflate the mixture.
6. Chill and Set: Pour the filling over the chilled crust and smooth the top. Cover and refrigerate for at least 4 hours, but preferably overnight, until completely firm.
7. Serve: Use the parchment paper to lift the entire dessert from the pan. Sprinkle the top with the additional crushed graham crackers and chopped pineapple pieces. Slice into bars with a sharp knife wiped clean between cuts.
Serving Suggestions
For an elegant presentation, serve these bars on a platter with extra fresh pineapple wedges on the side. A dollop of lightly sweetened coconut whipped cream complements the tropical flavors beautifully. These bars are perfect for picnics, potlucks, or as a refreshing finish to a summer barbecue.
How-to Summary
Create a buttery graham cracker crust and chill. Dissolve gelatin in warm pineapple juice. Beat cream cheese, sugar, and vanilla until smooth, then blend in the gelatin mixture. Fold in freshly whipped cream. Pour over the crust, chill until firm (4+ hours), then top with graham cracker crumbs and pineapple before slicing.
Frequently Asked Questions
Can I use fresh pineapple instead of juice? Yes, but you must cook it first. Fresh pineapple contains an enzyme (bromelain) that prevents gelatin from setting. Lightly simmer the crushed pineapple, then strain to get the juice, or use canned pineapple/juice which is already heat-treated.
My filling isn’t setting. What went wrong? The gelatin may not have fully dissolved, or the mixture was added to the cream cheese while too hot, potentially damaging the structure. Ensure the gelatin liquid is clear before mixing, and let it cool to room temperature. Also, ensure adequate chilling time.
Can I make this dairy-free? You can substitute the cream cheese with a plant-based alternative and use coconut cream instead of heavy cream. Ensure all substitutes are at room temperature for proper mixing.
How long do these bars keep? Stored in an airtight container in the refrigerator, they will keep for 3-4 days. The crust will gradually soften but will still be delicious.
Can I freeze these cheesecake bars? Yes, for up to 1 month. Freeze them on a tray before wrapping individually. Thaw in the refrigerator overnight before serving.
Common Mistakes to Avoid
- Using Cold Cream Cheese: This leads to a lumpy filling. Ensure your cream cheese is fully softened at room temperature.
- Over-mixing After Adding Cream: Folding too vigorously deflates the whipped cream, resulting in a dense, not light and airy, filling.
- Not Pressing the Crust Firmly: A loosely packed crust will crumble when sliced. Press it down very firmly.
- Adding Hot Gelatin Mixture: If the gelatin liquid is too hot, it can melt the cream cheese and whipped cream, breaking the emulsion. Cool it slightly first.
Conclusion
These No-Bake Pineapple Cheesecake Bars are the ultimate easy dessert, delivering a perfect balance of creamy, tangy, and tropical flavors without ever turning on your oven. By following the detailed steps and avoiding common pitfalls, you’ll achieve a professional-looking, irresistibly delicious treat that is sure to impress at any gathering. Enjoy the simplicity and the delicious results!