No-Bake Pineapple Lemon Cheesecake Cream Pie is a delicious, creamy, easy to make dessert. Refreshing and a must have recipe for all cheesecake lovers !
The kids’ favorite cheesecake is a Lemon cheesecake I usually make when I am out of ideas for dessert. Or it has been specifically requested by one of them.
This time round I decided to make a Pineapple Lemon Cheesecake Cream Pie ~ quite a mouthful, but each word in the name is definitely worth mentioning.
The pineapple and lemon works great together and has just the right tartness I like in a pie.
You can also add more Icing Sugar to the whipped cream if you want to. However, I prefer a cream topping which is not too sweet as it might take away most of the cheesecake – or other pie’s – actual flavor.
The Cheesecake Cream Pie is quick to make and the only waiting time is the chilling to ensure has set. A great idea is to make it in the morning (or even the evening before) !
This will only leave you with the topping before serving and that should only take a couple of minutes.
Sooo, if you are pineapple lovers, this is most definitely one dessert you have to try. I am sure you will also come to love it !
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More Cheesecake recipes you might like:
- Tiramisu Cheesecake (No-Bake)
- Apple Carrot Caramel Cheesecake
- Oreo Chocolate Mousse Cheesecake
- Light Lemon Cheesecake Bars
- Cheesecake Bites Covered In Chocolate
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Pineapple Lemon Cheesecake Cream Pie
Pineapple Lemon Cheesecake Cream Pie
Ingredients
CRUST:
- 200 grams Cookie Crumbs finely crumbled (Tennis biscuits OR Graham Crackers) - ( 6 oz )
- ½ cup Unsalted Butter melted
PINEAPPLE LEMON FILLING:
- 5 TB Cornflour Cornstarch
- 4 TB Caster Sugar Superfine Sugar
- 1 Lemon medium, finely grated rind and juice
- 1 can 400 grams Crushed Pineapple
- 1 Egg Yellow extra-large
- 250 grams Cream Cheese plain, softened ( 8 oz )
TOPPING:
- 1 cup Fresh Cream whipping cream/double cream
- 2 TB Icing Sugar Powdered Sugar
- Fresh Lemon slices to garnish
Instructions
- Combine the cookie crumbs and the melted Butter – press into a lined, loose bottom pan
- Mix together the Cornflour, Caster sugar, Lemon Rind and Lemon Juice in a small saucepan – add the Pineapple ( with the syrup ) – cook over medium heat until the mixture thickens – remove from heat and let cool 2 – 3 minutes
- Add the Egg Yellow, by quickly stirring it into the Pineapple mixture, followed by adding the Cream Cheese – stir well to combine
- Pour mixture onto the prepared crust – chill 4 hours or until firm – transfer to a serving plate
- Whisk together the Cream and Icing Sugar until stiff peaks form – scoop or pipe onto the cheesecake
- Garnish with the Lemon slices and serve
Recipe linked up at : Weekend Potluck – The Country Cook
