No Bake Pineapple Lemon Cheesecake Recipe 465

EASY NO-BAKE PINEAPPLE CHEESECAKE

Steps:

• Cover with plastic wrap and chill thoroughly-at least 2 to 3 hours-before serving.

NO-BAKE PINEAPPLE LEMON CHEESECAKE RECIPE - (4.6/5)

Steps:

• Drain pineapple in a colander set over a large mixing bowl; press down on it to get all the juice out. Set the pineapple aside. Pour the pineapple juice in a measuring cup and add enough water to measure 1 cup. In a 1-quart saucepan, bring the pineapple juice mixture to a boil. Remove from heat and whisk in the dry gelatin mix until dissolved. Set aside on a wire cooling rack. Meanwhile, in a large mixing bowl, beat together the cream cheese, confectioners sugar, and pineapple until creamy. Pouring in a thin stream, slowly beat the gelatin mixture into the cream cheese mixture. (Mixture will be thin). Refrigerate until it begins to set but do not let it set up completely. (I left mine about 30 minutes, but check on it occasionally). Remove mixture from refrigerator and fold in 2 cups Cool Whip; spoon mixture into into the graham cracker crust. (I had a little bit left over). Refrigerate. For the optional crumb topping: Melt butter in a small custard cup in the microwave; add graham cracker crumbs and stir with a fork until thoroughly combined. Put in the freezer for 5 minutes then sprinkle on top of pie. Refrigerate pie for 1 to 2 hours before serving.

NO BAKE LEMON CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven.
• Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside.
• In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture.
• Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.

PINEAPPLE NO BAKE CHEESECAKE RECIPE - (4.6/5)

Steps:

• In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with additional whipped topping and fresh pineapple. Notes: I have not tried this recipe using fresh whipped cream, so I cannot attest to the results. The amount of sugar you need will depend on the sweetness of your pineapple. I recommend tasting and adjusting the level of sweetness before filling your serving dishes.

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• Cream together softened cream cheese, sour cream, and sugar.
• Thoroughly drain the crushed pineapple.
• Gently fold in crushed pineapple.
• Put mixture into pie crust. You'll probably have a little left over.
• Top with pineapple chunks.
• Refrigerate for several hours or overnight before serving.

NO BAKE PINEAPPLE CHEESECAKE

Steps:

• In a large mixing bowl mix together the whipped cream, cream cheese and sugar.
• Drain as much of the pineapple juice as you can from the can of crushed pineapple. This step is very important because too much juice left in the pineapple will prevent the cheesecake from setting properly.
• Once the pineapple has been drained, add the pineapple to the rest of the ingredients and mix well.
• Pour the mixture into the prepared graham cracker crusts.
• Refrigerate for at least an hour.
• Enjoy!