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.
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!
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.
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