No-bake pineapple cheesecake

Yield: 1 cheesecake

Measure Ingredient
12 Graham cracker squares (2 1/2"; 16 for 10" plate)
⅓ cup Grape Nuts cereal (1/2 cup for 10" plate)
2 tablespoons Granulated sugar
1 tablespoon Hazelnut, walnut or canola oil
1¼ cup Non-fat vanilla yogurt
1 can Crushed pineapple, unsweetened or in light syrup (20 oz)
¾ cup Non-fat cottage cheese
¾ cup Low-fat cream cheese, at
1 teaspoon Unsalted butter, melted
(2 t for 10" place)
½ large Egg white (1 tb for 10" plate)
2 tablespoons Fruit juice or water, or as needed (1 tb for 10" plate) room temperature
¾ cup Granulated sugar
1 teaspoon Vanilla extract
1½ teaspoon Pineapple extract
3 tablespoons Lemon juice
3½ teaspoon Unflavored gelatin



To make crust: Position rack in center of oven, and preheat ove nto 350'F. Crumble the graham crackers into the bowl of a food processor and process until crumbs form. Add the cereal, sugar, oil, butter, egg white and 1 teaspoon juice or water. Pulse until the crumbs are evenly moistened. Pinch a spoonful of crumbs together, and test whether they are moist enough to hold the print of your finger. If necessary, add a few more drops of juice or water and pulse once or twice.

Turn the crumbs into an 8" springform pan or a 10" pie plate and use your hand or the back of a metal spoon to press an even layer around the sides of the pan. Spread the remaining crumbs evenly over the pan bottom. Top with a piece of wax paper, and press to form an even layer, taking care not to build up the crumbs in the corner. Bake the shell for 7 minutes. Cool completely on a wire rack before filling.

The crust firms and crisps as it cools.

To make filling: Place the yogurt in a fine-mesh strainer set over a bowl and set aside to drain for at least 20 minutes. Transfer to a small bowl, and discard the whey. Drain the crushed pineapple in a strainer set over a bowl. Press the fruit lightly with the back of a large spoon to release all the juice. Transfer the pineapple to a small bowl, and reserve ½ cup of the juice.

Place the cottage cheese in a strainer set over a bowl. cover it with a piece of plastic wrap, and press down firmly on the cheese to force excess liquid from the curds.

Place the cottage cheese and cream cheese in a blender or a food processor. Process for at least 3 minutes, or until absolutely smooth, with no trace of graininess, stopping once to scrape down the sides with a rubber spatula.

Add the sugar, vanilla, pineapple extract and drained yogurt. Pulse until well blended. Scrape down the sides with a rubber spatula, and pulse several times. Add 1½ cups of the drained crushed pineapple and pulse just to blend.

In a small saucepan, combine the reserved ½ cup pineapple juice and the lemon juice. Sprinkle on the gelatin and allow to sit about 3 minutes to soften. Then stir the mixture over low heat just until the gelatin is dissolved; do not boil. With the blender or food processor running, add the gelatin mixture and pulse to blend.

Pour the filling into the crust and refrigerate at least 3 hours or overnight before serving. Once the top is firm, cover it with plastic wrap.

Nutritional analysis per serving: 245 calories, 8 grams protein, 6 grams fat, 0.7 gram saturated fat, 42 grams carbohydrate, 270 milligrams sodium, 10 milligrams cholesterol, calories from fat: 22 percent.

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