No Bake Pineapple CheesecakeNo Bake Pineapple Cheesecake
No Bake Pineapple Cheesecake
No Bake Pineapple Cheesecake
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Recipe - Stillwater
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No Bake Pineapple Cheesecake
Prep Time15 Minutes
Servings12
Cook Time480 Minutes
0
Ingredients
½ cup packed sweetened flaked coconut
2 sleeves graham crackers (18 to 20 crackers)
¼ cup packed light brown sugar
½ tsp cinnamon
6 tbsp butter, melted
2 pkg. (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk
½-1 tsp. finely grated lemon zest, optional
1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Slices or Chunks
Directions
  1. Toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Immediately remove from skillet; set aside 2 tablespoons for topping.
  2. Add graham crackers, toasted coconut, sugar, and cinnamon to a food processor. Pulse 10 times or until it makes an even crumb. Add butter and pulse until mixed well. Firmly press crumbs onto bottom and 1 ½ inches up sides of a 9 or 10-inch springform pan. Chill 10 to 30 minutes while preparing the pineapple and filling.
  3. Meanwhile, drain and pat dry pineapple. Set aside 6 slices for a 9-inch pan or 7 slices for a 10-inch pan. Chop the remaining slices into 1/4-inch pieces and set aside.
  4. Beat cream cheese in a large bowl with electric mixer on medium speed until smooth. Add condensed milk and lemon zest and mix until well combined. Pour half of cream cheese mixture into chilled crust. Sprinkle evenly with the diced pineapple then cover with remaining cream cheese filling. Smooth surface and arrange pineapple slices on top. Loosely cover pan with plastic wrap and chill 8 hours or overnight. Run a knife between the crust and pan before loosening sides of pan. Sprinkle with reserved toasted coconut to serve.

NOTE: If using pineapple chunks, arrange all pieces in concentric circles over cream cheese filling starting along the pan edge and moving toward the center before chilling.

15 minutes
Prep Time
480 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
½ cup packed sweetened flaked coconut
Essential Everyday Coconut Flakes, Sweetened
Essential Everyday Coconut Flakes, Sweetened, 7 Ounce
$1.99$0.28/oz
2 sleeves graham crackers (18 to 20 crackers)
HONEY MAID Honey Graham Crackers
HONEY MAID Honey Graham Crackers, 14.4 Ounce
$3.79 was $5.29$0.26/oz
¼ cup packed light brown sugar
Crystal Sugar Sugar, Light Brown
Crystal Sugar Sugar, Light Brown, 2 Pound
$3.79$1.90/lb
½ tsp cinnamon
McCormick Ground Cinnamon
McCormick Ground Cinnamon, 2.37 Ounce
$2.49 was $4.29$1.05/oz
6 tbsp butter, melted
Essential Everyday Butter, Sweet Cream, Salted
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$4.49$1.12 each
2 pkg. (8 oz each) cream cheese, softened
Philadelphia Original Cream Cheese
Philadelphia Original Cream Cheese, 8 Ounce
$3.00 was $3.49$0.38/oz
1 can (14 oz) sweetened condensed milk
Essential Everyday Condensed Milk, Sweetened
Essential Everyday Condensed Milk, Sweetened, 14 Ounce
$2.49 was $2.49$0.18/oz
½-1 tsp. finely grated lemon zest, optional
Produce Lemon
Produce Lemon, 1 Each
$0.99
1 can (20 oz.) Del Monte® Deluxe Gold® Pineapple Slices or Chunks
Del Monte Deluxe Gold Pineapple Tidbits
Del Monte Deluxe Gold Pineapple Tidbits, 20 Ounce
$2.79$0.14/oz

Directions

  1. Toast coconut in a dry skillet over medium heat, stirring constantly, until golden brown. Immediately remove from skillet; set aside 2 tablespoons for topping.
  2. Add graham crackers, toasted coconut, sugar, and cinnamon to a food processor. Pulse 10 times or until it makes an even crumb. Add butter and pulse until mixed well. Firmly press crumbs onto bottom and 1 ½ inches up sides of a 9 or 10-inch springform pan. Chill 10 to 30 minutes while preparing the pineapple and filling.
  3. Meanwhile, drain and pat dry pineapple. Set aside 6 slices for a 9-inch pan or 7 slices for a 10-inch pan. Chop the remaining slices into 1/4-inch pieces and set aside.
  4. Beat cream cheese in a large bowl with electric mixer on medium speed until smooth. Add condensed milk and lemon zest and mix until well combined. Pour half of cream cheese mixture into chilled crust. Sprinkle evenly with the diced pineapple then cover with remaining cream cheese filling. Smooth surface and arrange pineapple slices on top. Loosely cover pan with plastic wrap and chill 8 hours or overnight. Run a knife between the crust and pan before loosening sides of pan. Sprinkle with reserved toasted coconut to serve.

NOTE: If using pineapple chunks, arrange all pieces in concentric circles over cream cheese filling starting along the pan edge and moving toward the center before chilling.