No-Bake Pineapple Cream Slice

Ingredients

For the crust  

- 2 cups (about 200 g) graham cracker or digestive biscuit crumbs  

- 7 tablespoons (100 g) unsalted butter, melted  

- 2 tablespoons sugar (optional)

For the cream filling  

- 16 oz (450 g) cream cheese, softened  

- 1 cup powdered sugar  

- 1 teaspoon vanilla extract  

- 2 cups (480 ml) cold heavy cream or whipping cream  

- 2 cups pineapple chunks, well drained and patted dry  

- 1 tablespoon lemon juice (optional, for freshness)

For the topping  

- 1 cup pineapple chunks  

- 1–2 cups whipped cream (for piping or dollops)  

- Fresh raspberries (optional)

Preparation

1. Prepare the pan  

   - Line an 8x8 inch (20x20 cm) square pan with parchment paper, leaving some overhang to lift the dessert out later.

2. Make the crust  

   - In a bowl, mix cracker crumbs, melted butter, and sugar until the texture feels like wet sand.  

   - Press the mixture firmly and evenly into the bottom of the pan.  

   - Chill in the fridge for 15–20 minutes.

3. Make the cream filling  

   - In a large bowl, beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth and creamy.  

   - In another bowl, whip the cold heavy cream to stiff peaks.  

   - Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.  

   - Fold in the 2 cups of drained pineapple chunks.

4. Assemble  

   - Spread the cream filling evenly over the chilled crust and smooth the top.  

   - Cover and refrigerate for at least 4 hours, or overnight, until firm.

5. Add toppings and serve  

   - Just before serving, top with extra pineapple chunks.  

   - Pipe or spoon whipped cream on top.  

   - Garnish with raspberries if using.  

   - Lift out of the pan using the parchment, cut into squares, and serve cold.

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