No-Bake Pineapple Tart

December  5, 2022
3 Ratings
Photo by MJ Kroeger. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 15 minutes
  • Serves 6 to 8
Author Notes

This no-bake tart comes together in just 15 minutes, and it’s loaded with sweet, juicy Dole® Canned Pineapple Chunks. Pineapple is suspended in the filling for a fruity, tangy burst with each bite, while perfectly arranged chunks also act as a gorgeous topping. I recommend using cold cream cheese and heavy cream so that the filling sets and thickens more quickly, but you can use room temperature ingredients if you prefer (just be sure to let the tart sit in the refrigerator for a few hours before serving). A store-bought Graham cracker crust pairs beautifully and saves you extra time, but you can also make this with any type of pie crust, store-bought or homemade. —Vallery Lomas

Test Kitchen Notes

This recipe is shared in partnership with Dole®. —The Editors

What You'll Need
  • 2 (20-ounce cans) Dole® Canned Pineapple Chunks in Heavy Syrup, divided
  • 1 (8-ounce) package cream cheese
  • 3/4 cup heavy cream
  • 1/2 cup confectioners’ sugar
  • 1 graham cracker pie crust
  • Whipped cream, for serving
  1. Open a can of Dole Pineapple Chunks and drain well, reserving the liquid for another use. Roughly chop the pineapple chunks and set aside.
  2. Place the cold cream cheese, cream, and confectioners’ sugar in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, if using a hand mixer). Beat at high speed until stiff peaks form and the filling is smooth. It may be a little lumpy initially, but just keep beating—you want it to really thicken up and this will take about 2 minutes.
  3. Add the chopped pineapple chunks. Use a rubber spatula to fold into the cream cheese filling. Spread the filling evenly in the pie crust, then set in the refrigerator until firm.
  4. When ready to serve, open the second can of pineapple chunks and drain well, reserving the liquid for another use. Arrange the fruit on top.
  5. The cheesecake can be refrigerated for up to 2 days before serving. If your filling isn’t firm after mixing, just set it in the refrigerator before arranging the fruit on top.

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1 Review

Cristian June 21, 2023
This pineapple cheesecake is easy to make and delicious. Although it is yummy on its own, I add star fruit and or kiwi fruit. Then for pretties I add edible flowers! Makes the cake!
Enjoy Cristan