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Refrigerator Pineapple Cheesecake recipe

This is a perfect example of a lowfat,no-bake cheesecake: molasses-flavored crust with a cottage cheese-lemonfilling topped with a pineapple glaze. Reduce the fat not thetaste.

Recipe: Refrigerator PineappleCheesecake

1 cup graham cracker crumbs
2 tablespoons butter or margarine, melted
1 (3-ounce) package lemon gelatin
1 cup boiling water
3 cups cottage cheese
1/4 cup granulated sugar
1 (8-ounce) can crushed pineapple, undrained
1 tablespoon water
2 teaspoons cornstarch

  • Mix together graham cracker crumbs andbutter; press into bottom of a 9-inch springform pan and refrigerate.If too crumbly, add one more tablespoon of butter.
  • Dissolve gelatin in boiling water; letcool until lukewarm.
  • Mix cottage cheese and sugar in a blender.Slowly add gelatin mixture and blend well. Pour into preparedcrust and refrigerate until firm.
  • Place pineapple, water and cornstarchin a small saucepan and bring to a boil, stirring constantly.Cool for 15 minutes then spread over cheesecake and continuerefrigerating for 1 hour.

    Makes 10 servings.

    Grillin-N-Chillin's No-Bake Pineapple Cheese Cake

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  • Comments

    1 Comment


    I added some lemon jello mix. I was hoping the gelatin would give this pineapple cheesecake recipe at little substance, and help it hold it s shape.  Also, the added flavor complements the pineapple, and gives color without my having to add food coloring. There is a trend toward food that are gourmet, with exotic produce and fascinating flavor combinations. Once again, I adore eating this way, but do I want to cook this way? Not so much. I suspect there are plenty of you who agree with me.

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