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!
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.
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
- 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.
- 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.
- 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.
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.
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!
Pineapple Fridge Tart
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
- I use Lakanto Monkfruit Sweetener available from most mainstream supermarkets in the baking aisle.
- I use a springform cake pan 22.5 cm wide.
- 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.
- 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.
- The sugar on the nutritional information for this recipe is from the natural sweetness of the fruits.
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