No-Bake Pineapple Cheesecake

By srumbel

This No-Bake Pineapple Cheesecake is cool and creamy with a buttery vanilla wafer crust. And, the crushed pineapple gives this cheesecake a nice tropical flavor - for a delicious taste of summer through and through!
from Author: Heather Carter - MySweetMission.com

Ingredients

• Crust:
• Crust:
• 1 1/2 1 1/2 55-60 cups vanilla wafers, 55-60 finely crushed
• 1 1/2 1 1/2 55-60 cups vanilla wafers, 55-60 finely crushed
• 6 6 6 tablespoons butter, melted
• 6 6 6 tablespoons butter, melted
• 1/3 1/3 1/3 cup white sugar
• 1/3 1/3 1/3 cup white sugar
• Cheesecake filling:
• Cheesecake filling:
• 8 8 8 ounces crushed pineapple, with juice
• 8 8 8 ounces crushed pineapple, with juice
• 1/4 1/4 1 ounce Knox unflavored gelatine, 1 packet
• 1/4 1/4 1 ounce Knox unflavored gelatine, 1 packet
• 4 4 4 ounces cream cheese, softened
• 4 4 4 ounces cream cheese, softened
• 3/4 3/4 3/4 cup white sugar
• 3/4 3/4 3/4 cup white sugar
• 8 8 8 ounces light whipped topping, Cool Whip or similar
• 8 8 8 ounces light whipped topping, Cool Whip or similar
• Decorating:
• Decorating:
• 8 8 8 swirls of whipped cream
• 8 8 8 swirls of whipped cream
• 8 8 8 vanilla wafers
• 8 8 8 vanilla wafers

Details

Preparation time 15mins
Cooking time 330mins

Preparation

Step 1

Crust:

Mix the vanilla wafers in a food processor until fine crumbs. Put the crumbs in a bowl, along with the melted butter and 1/3 cup white sugar and mix until well blended. Reserve 1/2 cup for the top and press the rest into the bottom of a 9" springform pan.

Cheesecake filling:

Drain the crushed pineapple over a small saucepan, sprinkle the gelatine and let it sit a minute. Cook over low heat 3 minutes, or until the gelatine is completely dissolved, stirring occasionally.

In a large bowl, beat the softened cream cheese and 3/4 cup white sugar together. Add the thickened gelatine and beat until blended. Chill in fridge 15-30 minutes, or until slightly thickened.

Add the crushed pineapple and light whipped topping to the cream cheese mixture and whisk together well. Pour the mixture over the crust and sprinkle the reserved 1/2 cup vanilla wafer crumbs around the edge of the cheesecake. Cover with foil and chill 5 hours.

Decorating:

Add 8 swirls of whipped cream and 8 vanilla wafers. Cut into slices and serve.

Recipe Notes

Pick up the springform pan by the sides, instead of the bottom. Because if you put your hand on the bottom it might push the cheesecake up and you want to keep it level.



You can also make this cheesecake the day before. Just follow the instructions above and add the whipped cream swirls, and an additional 8 vanilla wafers before serving.



You can use a traditional graham cracker crust, but, the vanilla wafer crust is amazing too!

Servings: 8

Nutrition Facts
No-Bake Pineapple Cheesecake
Amount Per Serving
Calories 423 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 33mg 11%
Sodium 235mg 10%
Potassium 35mg 1%
Total Carbohydrates 63g 21%
Sugars 45g
Protein 2g 4%
Vitamin A 5.8%
Vitamin C 3.2%
Calcium 1.7%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.