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no bake tropical cheesecake dessert

cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is my interpetation of a dessert that my husband had at the Baker's Square on Sunday. I read some of the main ingredients in the recipe, & since the fruits seem Tropical, that is why I chose the name. To cut down on some of the calories & sugar, I used a SUGAR FREE Strawberry Glaze, UNSWEETENED COCONUT, & NO SUGAR ADDED Pineapple Tidbits. You could also use a SUGAR FREE Whipped topping. My husband could not wait until it set completely before cutting into it. He said it was VERY TASTY & DELICIOUS. I used Extra serving Graham Cracker Crust. A great Summer Dessert, COOL & REFRESHING.

yield 6 -8 depending on portion size
prep time 30 Min
method No-Cook or Other

Ingredients For no bake tropical cheesecake dessert

  • 1
    extra serving graham cracker crust
  • 8 oz
    cream cheese, softened
  • 1/3 c
    lemon juice concentrate or use fresh
  • 1 can
    14 oz.sweetened condensed milk, not evaporated milk
  • 1 c
    no sugar added pineapple tidbits, divided
  • 1 c
    fresh strawberries, sliced as desired
  • 1 c
    chopped pecans or macadamia nuts
  • 1 1/4 c
    unsweetened coconut, divided
  • 1 can
    solo pineapple cake/pastry filling
  • 1/2 c
    unsweetened strawberry glaze, or more as desired
  • 8-10
    strawberry halves for garnish
  • 1/4 c
    pecan halves,(for garnish optional
  • 8 oz
    cool whip, thawed as topping for each serving

How To Make no bake tropical cheesecake dessert

  • 1
    These are some of the main ingredients for this recipe.
  • 2
    Wash hull and slice strawberries as desired. Set aside till needed.
  • 3
    I used NO SUGAR ADDED PINEAPPLES, DRAINED, BUT USE WHAT YOU PREFER.
  • 4
    Add the softened cream cheese & condensed milk to a medium size bowl, and beat until creamy and smooth.
  • 5
    Add in the lemon juice and beat again until blended together. Then remove beaters and replace with a spatula or spoon to fold in the remaining ingredients.
  • 6
    Add in the 3/4 cup pineapple tidbits, chopped or sliced strawberries, unsweetened coconut, & chopped pecans or nuts of your choice. Fold into batter until blended.
  • 7
    Pour mixture into Graham Cracker Crust and smooth over the top with back of spatula.
  • 8
    Spread on the Solo Pineapple Fruit filling.
  • 9
    Then top with strawberry & pecan halves in desired arrangement. Then add in the reserved 1/4 cup pineapple tidbits as desired. NOTE: YOU COULD CHILL AT THIS POINT, AND NOT USE THE GLAZE OR COCONUT, BUT IT SURE DOES ADD EXTRA FLAVORS.
  • 10
    Now top each strawberry half with a dollop of strawberry glaze, OR EVEN MORE IF DESIRED, then lightly sprinkle with unsweetened coconut over top. Top with cool whip as desired when ready to serve. REFRIGERATE FOR AT LEAST 4 HOURS OR PREFERABLY OVER NIGHT, unless you can't resist the temptation as my husband did & cut it sooner. smile
  • 11
    Once the dessert has had time to set completely, this is what it looks like when sliced.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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