No Bake Pineapple Cheesecake Bars
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!
Servings: 24 bars
Calories: 408kcal
Ingredients
- 26 golden Oreo cookies crushed into crumbs
- 8 tablespoon 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 tablespoon powdered sugar
- 1 teaspoon 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!
Notes
When ready to serve, I like to pop the pan in the freezer for about 10 minutes so make cutting a bit cleaner.
Nutrition
Serving: 1bar | Calories: 408kcal