No Bake Tropical Cheesecake Dessert Recipes

Steps:

• In a small bowl, combine coconut and almonds; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. , In a bowl, beat cream cheese and sugar until smooth. Add cornstarch and beat well. Add eggs; beat on low just until combined. Add sour cream, lemon juice and extract; beat just until blended. Pour over crust. , Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Remove sides of pan. , In a small saucepan, melt preserves, stirring to break up any apricot pieces. Arrange pineapple and kiwi on top of cheesecake. Brush preserves over fruit and on sides of cheese cake. Press coconut onto the sides of the cheesecake. Chill until serving.

Steps:

• 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.

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Stir in pineapple. In another bowl, combine dessert topping mix with milk and vanilla; beat until stiff. Fold into pineapple mixture. Spread evenly into crust. Chill.

Steps:

• 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.
• Put the pineapple in fine mesh strainer and drain, gently pressing on fruit to extract the juice. Reserve the juice and set aside.
• 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.
• 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.
• When ready to serve, cut the cheesecake into 9 squares, place each on a serving plate and spoon the chilled sauce over. Enjoy!