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How To make No Bake Pineapple Cheesecake
FOR CRUST:
12 Graham cracker squares
-(2 1/2"; 16 for 10" plate) 1/3 c Grape Nuts cereal
-(1/2 cup for 10" plate) 2 tb Granulated sugar
1 tb Hazelnut, walnut or canola
-oil 1 ts Unsalted butter, melted
(2 t for 10" place) 1/2 lg Egg white (1 tb for 10"
-plate) 2 tb Fruit juice or water, or as
-needed (1 tb for 10" plate) FOR FILLING:
1 1/4 c Non-fat vanilla yogurt
1 cn Crushed pineapple,
-unsweetened or in light -syrup (20 oz) 3/4 c Non-fat cottage cheese
3/4 c Low-fat cream cheese, at
-room temperature 3/4 c Granulated sugar
1 ts Vanilla extract
1 1/2 ts Pineapple extract
3 tb Lemon juice
3 1/2 ts Unflavored gelatin
To make crust: Position rack in center of oven, and preheat oven to 350'F. Crumble the graham crackers into the bowl of a food processor
and process until crumbs form. Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice. Turn the crumbs into an 8" springform pan or a 10" pie plate and use your hand or the back of a metal spoon to press an even layer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom. Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner. Bake the shell for 7 minutes. Cool completely on a wire rack before filling. The crust firms and crisps as it cools. To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes. Transfer to a small bowl, and discard the whey. Drain the crushed pineapple in a strainer set over a bowl. Press the fruit lightly with the back of a large spoon to release all the juice. Transfer the pineapple to a small bowl, and reserve 1/2 cup of the juice. Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds. Place the cottage cheese and cream cheese in a blender or a food processor. Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula. Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse until well blended. Scrape down the sides with a rubber spatula, and pulse several times. Add 1 1/2 cups of the drained crushed pineapple and pulse just to blend. In a small saucepan, combine the reserved 1/2 cup pineapple juice and the lemon juice. Sprinkle on the gelatin and allow to sit about 3 minutes to soften. Then stir the mixture over low heat just until the gelatin is dissolved; do not boil. With the blender or food processor running, add the gelatin mixture and pulse to blend. Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving. Once the top is firm, cover it with plastic wrap.
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No Bake Pineapple Cheesecake
Pineapple cheesecake is so simple to make and out of this world delicious. The great thing being, it's made with 5 simple ingredients: Graham crust, whipping cream, sugar, cream cheese, and pineapple tidbits. The cheesecake can be made in about 20 minutes. The hardest part is allowing it to set in the fridge for a few hours. I usually leave it in overnight, however. There are a few variations you can try, as well. For example, in place of pineapple tidbits, fresh pineapple could be used. Instead of whipping the cream by hand, Redi Whip or Cool Whip can be used. You could also make the Graham crust by hand. Whether you try the recipe as is or make variations, you'll simply love this pineapple cheesecake.
As always, let us know what you think. Get the recipe:
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Pineapple Dream Dessert || No Bake Pineapple Dessert Recipe - RKC
Pineapple Dream Dessert || No Bake Pineapple Dessert Recipe - RKC
Pineapple dream dessert is one of my family’s favorite one. Very easy to make and it’s perfect for any gatherings. You just need Cream cheese, melted butter, crushed pineapple, whipped cream and graham crackers. Must try!
Ingredients
Crust:
* 2 1/2 cups graham crumbs, 2 sleeves
* 1/2 cup unsalted butter, melted
Layers:
* 2 cups powdered sugar, adjust to your taste
* 8 oz cream cheese softened
* 8 oz Cool Whip or 1 cup heavy cream
* 20 oz crushed pineapple drained well
Instructions
* First crush the graham crackers in a food processor or you can use a rolling pin as well.
* Melt butter in the microwave or stove and allow to cool. Combine the crumbs and the melted butter and toss together until incorporated. Press 2 cups of the crumb mixture firmly into an 9×13 dish and let it chill in the refrigerator for 15 minutes.
* Beat the cream cheese first, and add the powdered sugar one cup at a time until incorporated. Increase the speed and beat well for a minute or so. Add half of the drained pineapple and stir in with a spatula. Spread the cream cheese and pineapple mixture over the crust.
* Fold the remaining pineapple into the Cool Whip and spread on top of the cream cheese mixture. Sprinkle the remaining graham cracker crumb mixture on top. Refrigerate for at least 4 hours, preferably overnight.
Mango Cream Dessert (New Recipe) Check it out!
Here is a dream dessert for all the mango lovers! This mango cream is a heavenly delight!
Music : Bensound.com - Perception (Copyright Free)
Pineapple Cream Dessert -- No Bake -- Very Delicious
Pineapple Cream Dessert -- No Bake -- Very Delicious
Pineapple Cream Dessert (No Bake)
Ingredients
FILLING
• 8 oz softened cream cheese
• 8 oz tub whipped topping
• 14-16 oz large can crushed pineapple, drained
• 3/4 cup confectioner’s sugar
• 1/2 cup pineapple chunks
• 1/2 cup shredded coconut for topping.
CRUST
• 1 1/2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter melted
Instructions
1. For crust: Mix the graham cracker crumbs and sugar. Add the melted butter and stir to combine well. Press into a 8 x 8- or 9 x 9-inch pan.
2. Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
3. Beat in the tub of whipped topping. Then fold in the drained pineapple.
4. Spread filling on top of crust. Top with pineapple chunks and sprinkle with coconut.
5. Chill very well—at least 4 hours, preferably overnight
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Pineapple Cheesecake
Pineapple cheesecake, follow Mama Ree on facebook at Cooking With Mama Ree
No Bake Pineapple Cheesecake Recipe by Fine Art of Cooking 美味菠萝芝士蛋糕, 无需烘烤
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This pineapple cheesecake looks elegant and enticing. It tastes refreshingly fruity and creamy. It is a no-bake, quick and easy recipe.
INGREDIENTS:
Cake Base
10 Graham crackers - 5 oz (142 g)
4 oz (113 g) Butter
Cake Filling
1 can, 20 oz (590 ml) crushed pineapple in juice
16 oz (450 g) cream cheese
8 oz (225 g) heavy cream
1 can, 14 oz (397 g) sweetened condensed milk
1/4 oz (7.1 g) unflavored gelatin
1 tsp vanilla bean paste
1/2 teaspoon salt
Cake Topping
3/4 cup pineapple juice from the canned crushed pineapple
1/8 oz (3.55 g) gelatin
Pineapple slice for garnish, optional
Cake pan: 8” x 3 “ (20.32 x 7.62 CM)
8 inch Detachable cake pan:
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Music: Youtube audio library - Dream of the Ancestor
#Pineappledessert #nobakedessert #pineapplecake