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

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Pineapple Lemon Cheesecake Cream Pie

Yield: 10 Servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Chill Time: 4 hours

Total Time: 4 hours 15 minutes

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 !

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Ingredients

CRUST:

• 200 grams Cookie Crumbs, finely crumbled (Tennis biscuits OR Graham Crackers) - ( 6 oz )
• 1/2 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

1. Combine the cookie crumbs and the melted Butter – press into a lined, loose bottom pan
2. 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
3. Add the Egg Yellow, by quickly stirring it into the Pineapple mixture, followed by adding the Cream Cheese – stir well to combine
4. Pour mixture onto the prepared crust – chill 4 hours or until firm – transfer to a serving plate
5. Whisk together the Cream and Icing Sugar until stiff peaks form – scoop or pipe onto the cheesecake
6. Garnish with the Lemon slices and serve

Nutrition Information

Yield 10 Servings Serving Size 1 Slice
Amount Per Serving Calories 405Total Fat 32gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 11gCholesterol 97mgSodium 171mgCarbohydrates 28gFiber 1gSugar 19gProtein 4g

Nutrition value is not always accurate

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Recipe linked up at : Weekend Potluck – The Country Cook