Lemon Pineapple no bake cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 345.0
  • Total Fat: 20.0 g
  • Cholesterol: 49.7 mg
  • Sodium: 147.5 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 6.7 g

View full nutritional breakdown of Lemon Pineapple no bake cheesecake calories by ingredient
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Introduction

Made with granola, honey in place of sugar and greek yoghurt
Great for breakfast, Base is easily adapted to be gluten free.
Made with granola, honey in place of sugar and greek yoghurt
Great for breakfast, Base is easily adapted to be gluten free.

Number of Servings: 12

Ingredients

    Crust:
    2c Granola (without fruit)
    1 tsp lemon rind
    1Tbsp lemon juice
    6 tbsp butter melted
    1/3 c honey
    1/2 tsp ginger

    Topping:
    I medium can strained crushed pineapple (keep juice)
    1 pkt knox gelatine
    1.5 pkts cream cheese (375g)
    1.5 c greek yoghurt
    1/2 c honey
    1/4 c lemon juice
    1tsp lemon rind
    1tsp vanilla



Tips

Flavor gets better with time


Directions

Base:
Throw ingredients for base into blender and blend until finely chopped.
Press into bottom of casserole dish (you may need to wet your fingers or a spoon as the honey can get pretty sticky)
Refrigerate until topping is ready.

Topping:
Take 1/4 cup juice from can of pineapple along with lemon juice, pour into small microwave container and sprinkle gelatine over top. leave to sit for 10 minutes

Beat cream cheese until soft, add yoghurt and continue to beat.
Add honey, vanilla, lemon rind and pineapple
Beat until blended.
Microwave gelatine mixture for 15 seconds, so that it is runny but not hot.
Beat in with cream cheese mixture
Pour over base

Cover and refrigerate for minimum of 6 hours
preferably overnight for best texture.



Serving Size: makes 12 pieces use 9x9 glass casserole dish - Ready in 6+ hrs

Number of Servings: 12

Recipe submitted by SparkPeople user SKRONBERGER.

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