NO-BAKE PINEAPPLE CREAM DESSERT
The filling is a creamy pineapple-flavored cheesecake and it’s mounded on top of a buttery graham cracker crust. It’s just totally yummy.
Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.
Why? Because you can substitute low-fat and low-sugar products for the regular. In fact, I made this for a friend who wanted to lose a few pounds but not skimp on his beloved cheesecake.
I made the filling with Neufchatel cheese (aka “low-fat cream cheese”) and light whipped topping. The sugar was omitted in the crust because grahams are pretty sweet anyway, plus I used low-fat grahams. Not that it made any difference in calories, but I used unrefined coconut oil to bind the crumbs. Now THAT is yummy no matter what version you make because it adds a subtle coconut flavor which enhances the coconut in the filling.
There was absolutely no flavor or texture loss using the reduced-fat products. My friend has eaten this dessert made the standard way so he knows what it tastes like. He said he couldn’t tell the difference and this fellow is a “foodie” who knows his food!
INGREDIENTS
Filling:
Crust:
INSTRUCTIONS
for full instruction please see : bakeatmidnite.com
Keep in mind that the cheesecake layer may also be used as a sweet dip. Of course it goes well with graham crackers, but it’s also nice with vanilla or chocolate wafers.
Why? Because you can substitute low-fat and low-sugar products for the regular. In fact, I made this for a friend who wanted to lose a few pounds but not skimp on his beloved cheesecake.
I made the filling with Neufchatel cheese (aka “low-fat cream cheese”) and light whipped topping. The sugar was omitted in the crust because grahams are pretty sweet anyway, plus I used low-fat grahams. Not that it made any difference in calories, but I used unrefined coconut oil to bind the crumbs. Now THAT is yummy no matter what version you make because it adds a subtle coconut flavor which enhances the coconut in the filling.
There was absolutely no flavor or texture loss using the reduced-fat products. My friend has eaten this dessert made the standard way so he knows what it tastes like. He said he couldn’t tell the difference and this fellow is a “foodie” who knows his food!
INGREDIENTS
Filling:
- 8 oz softened cream cheese
- 1 tub (8 oz) whipped topping
- 1 large can (14-16 oz) crushed pineapple, drained
- ¾ cup confectioner’s sugar
- ½ cup pineapple chunks
- ½ cup shredded coconut for topping.
Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup sugar
- ½ cup butter, melted
INSTRUCTIONS
- 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.
- Filling: In a large bowl, beat the softened cream cheese and confectioner’s sugar until very smooth.
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for full instruction please see : bakeatmidnite.com