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Pineapple tart on a white plate

Pineapple Fridge Tart

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. 

Course Dessert
Cuisine Australian
Prep Time 15 minutes
Cook Time 0 minutes
Fridge time 10 hours
Total Time 10 hours 15 minutes
Servings 12 slices
Calories 295kcal
Author Kim



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



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


  • 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


  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.


Calories: 295kcal | Carbohydrates: 22g | Protein: 7g | Fat: 21g | Saturated Fat: 9g | Fiber: 2g | Sugar: 8g