Easy pineapple squares

This no-bake recipe is perfect for when you want to make your dessert ahead of time. Cream cheese and condensed milk give it a smooth texture and the little bits of crushed pineapple burst with sweetness when you bite into them.

Pineaaple Squares Recipe

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250g plain sweet biscuits
125g butter, melted
440g can crushed pineapple
60ml (1/4 cup) boiling water
3 teaspoons gelatine powder
500g cream cheese, at room temperature, chopped
395g can sweetened condensed milk
2 teaspoons vanilla extract
Yellow food colouring, to tint, optional
300mls thickened cream
2 tbsp icing sugar

AllergensRecipe may contain gluten, wheat, milk, lactose and alcohol.

Step 1

Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
Step 2

Process biscuits in a food processor until finely crushed. Add the butter and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.
Step 3

Meanwhile, drain the pineapple, reserving 60ml (1/4 cup) of the juice.
Step 4

Place the boiling 60ml (1/4 cup) boiling water in a small bowl. Sprinkle over gelatine. Stir until gelatine dissolves. Cool for 5 minutes.
Step 5

Meanwhile, use electric beaters to beat the cream cheese until smooth. Add the reserved pineapple juice, condensed milk and vanilla. Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
Step 6

Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
Step 7

Use electric beaters to beat the cream and sugar until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
Step 8

Cut the slice into squares to serve.