No Bake Pineapple Cheesecake Bars Recipe
These No Bake Pineapple Cheesecake Bars are creamy, cool, and packed with sweet pineapple flavor on a buttery graham cracker crust. Easy dessert recipe!
Servings: 24 bars
Ingredients
For the Crust
- 2 ½ cups graham cracker crumbs, 18 full size crackers
- ½ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake
- 3 packages cream cheese (8 ounce each), softened to room temperature
- 14 ounce can sweetened condensed milk
- 20 ounce can crushed pineapple, drained well
- 8 ounces Cool Whip, thawed, divided
- 8 ounce can pineapple rings, drained
Instructions
- Line a 13x9 baking dish with foil or parchment paper. Set this aside.
- To make the crust, add graham crackers to a food processor. Pulse until fine crumbs. Add in sugar and melted butter. Process until blended.
- Pour crumbs into the bottom of baking dish and press firmly using the heel of your hand. Set this aside.
- In a large mixing bowl (with a whisk attachment and electric mixer), beat cream cheese with sweetened condensed milk for several minutes on medium high until smooth. Fold in drained pineapple and half of the Cool Whip. Mix until combined.
- Pour cheesecake over the crumb layer. Cover with plastic wrap and refrigerate for at least hours.
- When ready to serve, drain the small can of pineapple. Cut cheesecake into bars. Spoon a dollop of the leftover Cool Whip and add a piece of pineapple to each bar.
Notes
- If you're serving straight from the pan, you don't need to line the dish.
- Crust can be made with Golden Oreos or Nilla wafers if desired.
- Can also be made and served in two pie plates. Divide crust and filling evenly. Refrigerate and store the same as bars.
- Store cheesecake in the refrigerator for up to 5 days. Or freeze for up to 3 months in an airtight freezer safe container.
Nutrition
Serving: 1bar
