These No Bake Pineapple Cheesecake Bars feature a golden sandwich cookie crust with a silky smooth pineapple cheesecake filling. These bars are the perfect treat on a hot summer day!
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My mother in law and step father in law celebrated their wedding anniversary this past weekend, which was originally supposed to be spent in Hawaii. Of course that trip had to be postponed so my mother in law decided to bring Hawaii to them with festive decorations and a fun Hawaiian themed menu. I made these tasty little bars as their dessert - the perfect ending to their Hawaiian staycation!
These bars make the perfect treat for the hot summer days we're experiencing right now. Anything that does not require turning on the oven is what I'm all about these days. Also, making these bars couldn't be easier!
How To Make No Bake Pineapple Cheesecake Bars
Just like any other no bake cheesecake recipe, these babies are a breeze to make. For the crust, pulse golden Oreo cookies in a food processor into fine crumbs. Add 8 tablespoons of melted butter and mix until all crumbs are moistened.
Tightly pack cookie crust into the bottom of a 9x13 inch baking dish. Use the bottom of a measuring cup or the back of a wooden spoon to really pack it tightly. The tighter it's packed, the less likely it is to crumble when cutting. Place crust in the freezer while making the filling.
Whip 1 ¼ cups of heavy cream in a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer on high speed until stiff peaks form, scraping down the bowl as needed. Set aside.
Next, beat 3 blocks of room temperature cream cheese and ¾ cup of granulated sugar with the paddle attachment or an electric hand mixer on medium high until creamy. Be sure and scrape down bowl at least once.
Add sour cream, powdered sugar and vanilla extract. Mix on medium high until smooth and creamy, about 2 minutes. Make sure no lumps remain in cream cheese.
Next, gently fold in whipped cream and crushed pineapple. It will take about 7 or 8 turns of your spatula. Be gentle as not to deflate the air in the whipped cream.
Remove the crust from the freezer and pour filling right over top of crust. Smooth out evenly with the back of a wooden spoon or a rubber spatula. Refrigerate for at least six hours, preferably overnight.
When ready to serve, I like to pop the pan in the freezer for about 10 minutes so make cutting a bit cleaner. Top each square with a little chunk of pineapple if you prefer. Enjoy!
Storing Pineapple Cheesecake Bars
These bars can be stored in the fridge in an air tight container for up to 3 days.
To freeze these bars, place the pan with the bars in the freezer for an hour to harden them. Then remove the bars from the pan and wrap the hardened bars in plastic wrap, then foil and place inside a freezer bag.
The bars should keep for up to 30 days this way. To thaw, simply remove plastic wrap and foil and pop them in the microwave for a few seconds.
You Will Also Love This No Churn Chocolate Chip Cookie Dough Recipe!
📖 Recipe
No Bake Pineapple Cheesecake Bars
Ingredients
- 26 golden Oreo cookies crushed into crumbs
- 8 tbsp unsalted butter melted
- 1 ¼ cups heavy whipping cream
- 24 oz (3 blocks) cream cheese room temperature
- ¾ cup granulated sugar
- ¼ cup sour cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- ½ cup crushed pineapple drained
Instructions
- Pulse golden Oreo cookies in a food processor into fine crumbs. Add 8 tablespoons of melted butter and mix until all crumbs are moistened.
- Tightly pack cookie crust into the bottom of a 9x13 inch baking dish. Use the bottom of a measuring cup or the back of a wooden spoon to really pack it tightly. Place crust in the freezer while making the filling.
- Whip heavy cream in a stand mixer with the whisk attachment or in a large bowl with an electric hand mixer on high speed until stiff peaks form, scraping down the bowl as needed. Set aside.
- Beat cream cheese and ¾ cup of granulated sugar with the paddle attachment or an electric hand mixer on medium high until creamy.
- Add sour cream, powdered sugar and vanilla extract. Mix on medium high until smooth and creamy, about 2 minutes. Make sure no lumps remain in cream cheese.
- Next, gently fold in whipped cream and crushed pineapple.
- Remove the crust from the freezer and pour filling right over top of crust. Smooth out evenly with the back of a wooden spoon or a rubber spatula. Refrigerate for at least six hours, preferably overnight.
- Top each square with a little chunk of pineapple if you prefer. Enjoy!
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