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 !
200gramsCookie Crumbsfinely crumbled (Tennis biscuits OR Graham Crackers) - ( 6 oz )
½cupUnsalted Buttermelted
PINEAPPLE LEMON FILLING:
5TBCornflourCornstarch
4TBCaster SugarSuperfine Sugar
1Lemonmedium, finely grated rind and juice
1can400 grams Crushed Pineapple
1Egg Yellowextra-large
250gramsCream Cheeseplain, softened ( 8 oz )
TOPPING:
1cupFresh Creamwhipping cream/double cream
2TBIcing SugarPowdered Sugar
Fresh Lemon slicesto 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
Nutrition Facts
Pineapple Lemon Cheesecake Cream Pie
Serving Size
1 Slice
Amount per Serving
Calories
405
% Daily Value*
Fat
32
g
49
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
11
g
Cholesterol
97
mg
32
%
Sodium
171
mg
7
%
Carbohydrates
28
g
9
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.