Quote of the Day:
A home without a grandmother is like an egg without salt
Pineapple No Bake Cheesecake
Prep Time: 15 minutes
3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar (see note below)
12 ounces fresh pineapple, pureed
1/2 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving. If desired, garnish with additional whipped topping and fresh pineapple.
You'll notice that mine look pink and has a strawberry on it. My family does not like Pineapple. So where you see the call for pineapple I used strawberries. I made 10 of these and they were served at our Christmas dinner. To get the cheesecake into the glass I used a Wilton Icing Bag and squirted it in there. I just spooned in the cool whip. It was wonderful and family members liked the idea of individual treats in a wine glass.
I also maintain another blog about my journey with Breast Cancer. Breast Cancer - Open In Front