This creamy pineapple dessert is everything you want in a no-bake sweet treat: velvety, fruity, and lightly crunchy with layers of texture and flavor. Made with simple ingredients like cookies, canned pineapple, condensed milk, and ricotta cheese, it offers a refreshing taste that perfectly balances creaminess and tanginess. Whether you’re entertaining guests or just treating yourself, this easy dessert is a guaranteed crowd-pleaser.
Ingredients
Cookie Base
- 7 ounces (200 g) milk cookies or Maria cookies
- 5 ½ tablespoons (80 g) melted butter
- 2.8 ounces (80 g) white chocolate
- 3 tablespoons shredded coconut
Pineapple Cream and Filling
- 2 egg yolks
- 7 ounces (200 g) canned pineapple (with syrup)
- 2.8 ounces (80 g) sweetened condensed milk
- 2.8 ounces (80 g) ricotta cheese
- ½ cup (100 ml) whipped cream
- 1 teaspoon vanilla sugar or liquid vanilla extract
- 3 tablespoons cornstarch
- Juice of 1 lemon
- Ground cinnamon or cocoa powder (optional, for garnish)
Preparing the Pineapple Cream
Make the Pineapple Puree
Pour the syrup from the canned pineapple into a small saucepan. Chop the pineapple slices into small chunks and add them to the pan.
Use an immersion blender to blend the mixture directly in the saucepan until smooth. If you don’t have one, blend the pineapple and syrup in a regular blender and then pour it back into the pan.
Tip: Prefer canned peaches instead of pineapple? Go ahead! The process is the same, and the result is equally delicious.
Cook the Cream
In a separate bowl, whisk the egg yolks with vanilla sugar (or liquid vanilla) and cornstarch until fully combined.
Slowly pour this egg mixture into the saucepan with the pineapple puree, stirring constantly to prevent lumps.
Cook over low heat, stirring continuously, until the mixture thickens into a pudding-like consistency.
Once the cream is thick, remove it from the heat. Transfer to a clean bowl, press plastic wrap directly on the surface to avoid skin formation, and allow it to cool completely to room temperature.
Making the Cookie Base
Crush and Mix
Place the milk cookies or Maria cookies in a food processor and pulse until finely ground.
Transfer the crumbs to a bowl and add the shredded coconut.
Melt the white chocolate in a microwave-safe bowl (30 seconds at a time, stirring in between) or using a double boiler.
Stir the melted chocolate and melted butter into the cookie mixture until everything is evenly moistened.
Layer the Base
Press a portion of the cookie mixture into the bottom of a rectangular or square glass dish to form a firm base.
Reserve the remaining mixture for creating additional layers later. You’ll be making a total of three cookie layers.
Assembling the Ricotta Cream
Whip the Filling
In a separate bowl, beat the sweetened condensed milk with the juice of one strained lemon and ricotta cheese using a hand mixer. Beat until the mixture thickens and becomes smooth.
Add the whipped cream and beat again until fully integrated and airy.
Combine with Pineapple Cream
Once the pineapple cream has cooled, gently fold it into the ricotta mixture until you get a uniform, creamy texture. This forms the main filling of your dessert.
Assembling the Dessert
Layering the Components
Start by spreading a generous layer of the pineapple-ricotta cream over the cookie base in your glass dish. Use a piping bag or spatula to spread the layer evenly.
Next, sprinkle or gently press a layer of the reserved cookie crumb mixture over the cream.
Repeat the process: one layer of cream, one layer of cookie mixture.
Finish with a final top layer of cream, smoothing the surface beautifully. For an elegant touch, use a piping bag to create decorative swirls or peaks.
Final Decoration and Chill
Sprinkle ground cinnamon or cocoa powder lightly over the top layer as an optional garnish.
Refrigerate the dessert for at least 1 hour to allow it to set fully. Longer chilling (up to 4 hours) makes the flavors even more pronounced and the layers more defined.
Tips for Best Results
- Use full-fat ricotta. It gives the cream a richer, smoother texture.
- Drain your pineapple well. Avoid extra moisture to prevent the cream from becoming too loose.
- Use fresh lemon juice. The acidity reacts with the condensed milk to help thicken the filling.
- Chill thoroughly. Don’t rush this step. The cream needs time to firm up and the cookie layers will soften to cake-like perfection.
- Decorate just before serving. If using cocoa or cinnamon, sprinkle it at the last minute for the freshest appearance.
Optional Additions
- Tropical Fusion: Add a splash of coconut cream to the ricotta mixture for an island vibe.
- Nutty Crunch: Mix chopped pistachios or almonds into the cookie crumb layer for added texture.
- Fruit Garnish: Decorate the top with thin pineapple rings, mint leaves, or citrus zest for a fresh finish.
- Chocolate Lovers’ Version: Use dark chocolate instead of white chocolate for a more robust contrast.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, but it must be cooked down with a bit of sugar and blended to match the sweetness and texture of canned pineapple. Canned pineapple in syrup is ideal because it’s already sweet and soft.
How long does this dessert last in the fridge?
This creamy pineapple dessert can be stored in an airtight container in the fridge for up to 3 days. The flavor and texture remain great during this time.
Can I make it the day before?
Absolutely. In fact, it’s recommended. Preparing it a day ahead gives it ample time to set and allows the flavors to meld beautifully.
What if I don’t have ricotta cheese?
You can substitute ricotta with cream cheese, mascarpone, or even Greek yogurt (strained for thickness). Just keep in mind that each substitute brings its own flavor and texture.
Is this dessert freezer-friendly?
Freezing is not recommended as the texture may become grainy or separate upon thawing. It’s best enjoyed fresh from the fridge.
Can I make this without eggs?
Yes. If you need an egg-free version, omit the egg yolks and replace the thickening process by increasing the cornstarch by 1 additional tablespoon. Heat the pineapple mixture until thickened and proceed as normal.
What kind of cookies are best?
Maria cookies or any mildly sweet, dry biscuit-style cookies work well. Avoid overly soft or flavored cookies as they can overpower the pineapple or turn mushy.
Final Thoughts
This creamy pineapple dessert is a wonderful no-bake recipe that combines light, tropical fruit with velvety filling and a crunchy base. The ease of preparation, versatility in ingredients, and stunning layered presentation make it a perfect go-to treat for any occasion—from a casual summer evening to a festive holiday table.
Simple ingredients, minimal cooking, and a ton of flavor—this dessert is proof that you don’t need a complicated recipe to create something unforgettable. Try it once, and it might just become your new favorite no-bake indulgence.