• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Sugar Free Kitchen

  • By Category
  • Dinner
  • Dessert
  • Baking
  • About
menu icon
go to homepage
search icon
Homepage link
  • By Category
  • Dinner
  • Dessert
  • Baking
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Sugar Free Tarts and Cheesecakes

    Pineapple Fridge Tart

    LAST UPDATED: May 20, 2020 | PUBLISHED: February 4, 2020 | BY: Kim

    Pineapple Tart - Pinterest

    This is a no bake Pineapple Fridge Tart made with both canned and fresh pineapple.  Its creamy, tangy, fresh and light enough to eat  in all seasons.  There are no refined sugars in this tropical dessert, and its made on a base of medjool dates and walnuts, with a tangy pineapple centre, and luscious whipped cream and fresh pineapple on top.  Because it’s a fridge tart, there’s no oven required!

    Jump to Recipe
    Whole Pineapple Tart with pineapple chunks on top

    Pineapple Fridge Tart Ingredients

    Base:  Medjool dates + Walnuts

    Filling:  Canned crushed pineapple and juice, gelatin powder, water, 2 packets of cream cheese, granulated sweetener, whipping cream

    - Exact ingredient quantities in recipe card below

    Related: No Bake Lemon Coconut Slice

    The Sweetener

    I used Lakanto Monkfruit Sweetener in this recipe.  It measures like sugar and is so convenient to use and tastes just like real sugar, but without the calories or sugar spikes.

    Alternatively you could use Natvia Stevia Sweetener that also measures like sugar.  I would avoid using a sweetener that doesn’t measure like sugar as it may not turn out.

    Pineapple tart base ingredient process shots

    More No Bake Desserts

    • Delicious Dairy Free No Bake Chocolate Tart
    • Tangy Mini Lemon Tarts
    • Raw Caramel Slice Squares (also dairy free!)
    • Lemon Cheesecake Balls
    • After Diner Choc Mint Bliss Balls

    My Pineapple Tart Base

    The pineapple fridge tart base is super simple with just two ingredients.  Make sure dates are at room temperature, with seeds removed, add them to the food processor along with the walnuts.  Blitz to combine and you have your base.  Base Tips:

    • You can lightly toast the walnuts beforehand in the oven at 180 degrees C/320 degrees F for 5 minutes for a richer flavour
    • Spray springform tin with oil first, then line with baking paper to make sure it will be easy to get out.  Press the base mix into a springform tin with damp fingers, using the back of a spoon to get into allnareas

    How To Make Pineapple Tart Filling

    1. Add the cream cheese, cream, and sweetener to a food processor and blitz on high until all combined. 
    2. Add the drained crushed pineapple and 2 tablespoons of pineapple juice and blitz until mixed in.
    3. Add  ¼  cup tap water to a dessert bowl and gently sprinkle 1 tablespoon gelatine powder into the water, whisking it in.  Once it is whisked add 1 more tablespoon of gelatine, and whisk it in thoroughly.
    4. Add gelatine to the tart filling and blitz in food processor for 20 seconds until it is all mixed in.
    5. Spoon the tart filling into the tin, using the back of a spoon to smooth out the top.
    Pineapple tart filling ingredients collage

    Gelatin Tips

    • Make sure to buy the powdered kind.  I use Mackenzies.
    • Use Tap water at room temperature to mix with the gelatin
    • Use a dessert bowl and sprinkle gelatin into the bowl (as opposed to pouring it all into one spot in the bowl – to avoid clumping)
    • Work quickly, using a whisk

    Decoration

    Decorate Pineapple Fridge Tart with fresh whipped cream, after the tart has set for a few hours in the fridge

    To make the whipped cream its best to use electric hand beaters or a mix master if you have one.  I used my electric hand beaters and had the cream whipped within 5 minutes or less.

    Cut up pieces of fresh pineapple to decorate the top of the tart.  The fresh pineapple really makes it come alive and is the perfect way to finish it off.

    pineapple tart on a white plate with slice out

    How To Store

    Always store in the fridge in an air tight container with lid, both before it has the cream on and after.  It will last in the fridge for 3 to 4 days

    Is it Suitable to Freeze

    No this pineapple tart is not suitable to be frozen because of the cream and cream cheese – it doesn’t defrost very well.  Best to eat it all within 4 days, or invite some friends over to help you eat it!

    a slice of pineapple tart on a green plate
    Pineapple tart on a white plate

    Pineapple Fridge Tart

    Kim
    This is a no bake Pineapple Fridge Tart made with both canned and fresh pineapple.  Its creamy, tangy, fresh and light enough to eat  in all seasons.  There are no refined sugars in this tropical dessert, and its made on a base of medjool dates and walnuts, with a tangy pineapple centre, and luscious whipped cream and fresh pineapple on top. 



    5 from 3 votes
    Prevent your screen from going dark
    Print Recipe Save Recipe Saved!
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Fridge time 10 hours hrs
    Total Time 10 hours hrs 15 minutes mins
    Course Dessert
    Cuisine Australian
    Servings 12 slices
    Calories 295 kcal

    Ingredients
     

    Base

    • 10 medium medjool dates - seeds removed
    • 2 cups walnuts packed tightly

    Filling

    • 1 cup Crushed pineapple - (drained, reserve juice)
    • 2 tablespoons Pineapple juice
    • 2 tablespoons  gelatin powder
    • ¼ cup cold tap water
    • 2 cups Philadelphia cream cheese softened  - (approx 2 blocks)
    • ½ cup granulated sweetener that measures like sugar
    • 1 cup  whipping cream

    Instructions
     

    Tart Base

    • Add deseeded dates (make sure they are at room temperature) and walnuts to food processor. Blitz until a wet crumb is formed.
    • Using a 22.5 cm heavy gauge springform cake pan, release the bottom and place a square piece of baking paper in the bottom (side corners will stick out) and then fasten the clip to tighten the round side piece back into place. Line the sides of the cake pan with baking paper as well. This step helps to remove the tart much more easily when it is ready to be eaten.
    • Once the cake tin is lined, press the date/walnut mix into a tart dish with your fingers or the back of a spoon, making sure you go right to the edges. (See note 4)

    Tart Filling

    • Add the cream cheese, cream, and sweetener to a food processor and blitz on high until all combined. Add the drained crushed pineapple and 2 tablespoons of pineapple juice and blitz until mixed in.
    • Leave tart filling in food processor while you prepare the gelatine

    Gelatine

    • Add ¼ cup tap water to a dessert bowl and gently sprinkle 1 tablespoon gelatine powder into the water, whisking it in. Once it is whisked add 1 more tablespoon of gelatine, and whisk it in thoroughly. (See note 3)
    • Add gelatine to the tart filling and blitz in food processor for 20 seconds until it is all mixed in.
    • Spoon the tart filling into the tin, using the back of a spoon to smooth out the top.

    To Set

    • Refrigerate overnight or for 10 hours. Decorate with whipped cream and fresh pineapple

    To Decorate

    • Fresh whipped cream spooned over the top of the tart
    • Fresh pineapple chunks topped in the middle

    Notes

    1. I use Lakanto Monkfruit Sweetener available from most mainstream supermarkets in the baking aisle. 
    2. I use a springform cake pan 22.5 cm wide.
    3. I use Mckenzie powdered gelatine, available from Woolworths and Coles in Australia. When using powdered gelatine, the trick is to try and get it smooth. Don’t worry though if you end up with a few lumps – press them out with the back of a spoon as best you can before putting it into the food processor.
    4. Wet fingers with oil (any type) if date/walnut mixture is sticking to your fingers – the oil will help it to stay off your fingers as you press it down into the tin.
    5. The sugar on the nutritional information for this recipe is from the natural sweetness of the fruits.

    Nutrition

    Calories: 295kcalCarbohydrates: 22gProtein: 7gFat: 21gSaturated Fat: 9gFiber: 2gSugar: 8g

    Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.

    Keyword pineapple tart
    Looking To Cut Out Sugar? Get the FREE Healthy Food Swaps Checklist Pack!Get your FREE Healthy Food Swaps Checklists with over 65 Healthy Food Alternatives to Help you Ditch The Sugar Without Feeling Deprived.

    More Tarts and Cheesecakes

    • 10 cheesecake balls piled high on white plate
      No Bake Lime Cheesecake Balls
    • Chocolate cheesecake in a jar with blueberries
      No Bake Chocolate Blueberry Cheesecake In a Jar
    • a stack of 3 mini strawberry cheesecakes
      Mini Strawberry Cheesecakes
    • a stack of 3 mini lemon cheesecake bites
      Mini Lemon Cheesecake
    • Facebook

    Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Kim Morris Hi there! I’m Kim. My sugar free kitchen is a site dedicated to creating healthy and delicious clean eating dinners and sweet treats with less sugar using simple ingredients and natural sweeteners. Read More...
    • Facebook
    • Instagram
    • Pinterest

    Healthy Asian Dinners

    yaki soba noodles featured image

    Vegetable Yaki Udon Noodles

    mongolian chicken with rice in a grey bowl

    Chinese Mongolian Chicken

    6 chicken meatballs in a bowl with rice and broccoli

    Asian Chicken Meatballs

    Chinese pineapple chicken and rice in a bowl

    Chinese Chicken with Pineapple

    Most Popular

    a stack of 3 date bars with nuts and chocolate on top

    Date Nut Bars

    lots of date snickers with chocolate and sea salt spread out on a rack

    Date Snickers

    low calorie bliss balls

    Low Calorie Energy Balls

    a glass of chocolate mousse pudding

    Healthy Chocolate Cocoa Avocado Pudding

    places where this blog has been featured

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Amazon Disclosure

    Free Stuff

    • Sign Up! for emails and updates
    • Clean eating Tips
    • Mindful Eating Tips

    Contact

    • Contact
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 My Sugar Free Kitchen