Log in
No-Bake Hawaiian Punch Pineapple Cheesecake Bars (with Flavor Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Hawaiian Punch
Author:
Dolce Flav
Servings
12
Prep Time
260 minutes
Cook Time
0 minutes
Why this ranks: This recipe follows a proven, high-engagement no-bake cheesecake bar structure—graham crust + cream-cheese/whipped layer + pineapple gel topping—commonly used by successful dessert sites. We swap in Hawaiian Punch Flavor Extract for bold, controlled fruit-punch flavor without extra liquid.
Ingredients
Crust
-
2 cups graham cracker crumbs
-
6 Tbsp unsalted butter, melted
-
2 Tbsp granulated sugar
Cheesecake Filling
-
16 oz (2 bricks) cream cheese, softened
-
¾ cup powdered sugar
-
1 tsp vanilla extract
-
1–2 tsp Hawaiian Punch Flavor Extract (to taste)
-
8 oz whipped topping (thawed) or lightly sweetened whipped cream
Pineapple Topping
-
1 box (3.4 oz) pineapple gelatin
-
1 cup boiling water
-
1 can (20 oz) pineapple tidbits with juice (do not drain)
Directions
Make the crust: Stir graham crumbs, melted butter, and sugar until evenly moistened. Press firmly into a parchment-lined 9×13-inch pan. Chill while you make the filling. (No-bake crust approach as seen in leading no-bake bar recipes.)
Whip the filling: Beat cream cheese and powdered sugar until smooth. Mix in vanilla and Hawaiian Punch Flavor Extract (start with 1 tsp; add more to taste). Fold in whipped topping until light and fluffy. Spread evenly over the chilled crust; refrigerate 30 minutes to begin setting.
Pineapple gel layer: Whisk pineapple gelatin with boiling water until fully dissolved. Stir in the entire can of pineapple tidbits with juice. Let cool to room temp (about 10 minutes), then gently spoon over the filling.
Chill & slice: Refrigerate at least 4 hours, preferably overnight, until the topping is jiggly-firm and the bars cut cleanly. Lift via parchment, slice with a hot, dry knife, and serve cold.
Recipe Note
10 FAQs
Why use flavor extract instead of juice?
Extract delivers concentrated fruit-punch flavor without adding liquid that can loosen a no-bake filling. Fruit-punch style no-bake desserts commonly rely on concentrated flavoring for stability.
Can I swap the whipped topping?
Yes—use stabilized whipped cream if serving the same day; topping helps the filling set light and sliceable.
How strong should the extract be?
Start with 1 tsp in the filling; taste and increase to 1½–2 tsp for a bolder punch.
Will gelatin plus pineapple set?
Yes—dissolving gelatin in boiling water first and cooling before pouring over the filling yields a shiny, sliceable top with pineapple tidbits.
Pan size alternatives?
Use an 8×8-inch pan for thicker bars (add 30–60 minutes more chill).
Can I make individual cups?
Absolutely—layer crust, filling, and gel in clear cups for parfait-style desserts; chill until set.
How long do leftovers keep?
3–4 days covered and refrigerated; crust stays crisper when well-packed.
Can I freeze these bars?
Freeze (well-wrapped) before adding the pineapple layer for up to 1 month. Add topping and chill to set after thawing.
Any garnish ideas?
Toasted coconut or maraschino cherries add luau vibes and visual pop.
Is there a baked option?
If you prefer baked bars, you can briefly bake the crust 8–10 minutes at 350°F for extra toasty flavor, then proceed no-bake for the filling and topping.