No-Bake Tropical Cheesecake Recipe

Name: No-Bake Tropical Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 3/4 cup crushed corn flakes; 1/4 cup macadamia nuts, finely chopped; 2 tablespoons ground flax seeds; 2 tablespoons sugar; 1/4 cup butter, melted; Cheese Cake; 1 (16 ounce) can crushed pineapple, drained, juice reserved; 1/2 cup sweetened flaked coconut, lightly toasted; 1 (8 ounce) package cream cheese, at room temperature; 1 cup part-skim ricotta cheese; 3 tablespoons powdered sugar (to taste); Strawberry Rhubarb Sauce; 1 cup rhubarb, cut into chunks; 1/4 cup pineapple juice; 2 cups strawberries, sliced (divided); 2 -3 tablespoons sugar (to taste)

Servings: persons

Crust
3/4 cup crushed corn flakes
1/4 cup macadamia nuts, finely chopped
2 tablespoons ground flax seeds
2 tablespoons sugar
1/4 cup butter, melted
Cheese Cake
1 (16 ounce) can crushed pineapple, drained, juice reserved
1/2 cup sweetened flaked coconut, lightly toasted
1 (8 ounce) package cream cheese, at room temperature
1 cup part-skim ricotta cheese
3 tablespoons powdered sugar (to taste)
Strawberry Rhubarb Sauce
1 cup rhubarb, cut into chunks
1/4 cup pineapple juice
2 cups strawberries, sliced (divided)
2 -3 tablespoons sugar (to taste)

1
For the crust combine the cornflake crumbs, chopped nuts, ground flax seed and sugar. Place in a food processor and drizzle in butter while pulsing a couple of times until combine. Press into 8 inch square pan and bake at 375*F for 5 to 7 minutes. Remove from oven and allow to cool completely.
2
Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
3
Place the cream cheese and ricotta cheese in a large mixing bowl. Blend on medium low speed of mixer until combined. Gradually add in sugar until incorporated. Fold in the well drained pineapple and toasted coconut. Spoon the cheese mixture into cooled prepared crust. Chill in refrigerator until set, at least 2 hours before serving.
4
In a non-reactive saucepan, combine the rhubarb, reserved pineapple juice, sugar and about 1/2 cup of the strawberries. Cook over medium heat for 5 to 10 minutes or until the rhubarb is tender. Turn off heat and allow to cool slightly. Stir in remaining strawberries and place in refrigerator to thoroughly chill.
5
When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 3/4 cup crushed corn flakes, 1/4 cup macadamia nuts, finely chopped, 2 tablespoons ground flax seeds, and more.

Yes, No-Bake Tropical Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

No-Bake Tropical Cheesecake

How did you like this recipe?

Frequently Asked Questions