Cheesecake, No Bake, Lemon and Pineapple

Cheesecake, No Bake, Lemon and Pineapple


11 people made this

A wonderfully light and very tasty cheesecake. Recipe passed on to me 40 years ago after we so enjoyed it at a social gathering. Have been making it on and off ever since!

RickBoston South Australia, Australia

Makes: 1 cheesecake

  • 3 tablespoons caster sugar
  • 1 packet Granita biscuits, crumbed
  • 120g (4oz) butter, melted
  • 1 packet lemon jelly crystals
  • 1 cup (250ml) hot water
  • 1 (425g) tin evaporated milk, chilled
  • 1 cup caster sugar
  • 225g (8oz) cream cheese, softened
  • 1 cup crushed pineapple, without juice

Preparation:30min  ›  Extra time:8hours chilling  ›  Ready in:8hours30min 

  1. Add 3 tablespoons of caster sugar to crumbed biscuits and mix in melted butter. Press in to base and slightly up the sides of a 20cm (8") spring-form cake pan. Chill in refrigerator.
  2. Dissolve jelly in 1 cup of hot water and cool to medium set, do not allow to get thick.
  3. Whisk milk until thick. Cream sugar and cream cheese in a large bowl, add pineapple and jelly and mix well. Fold in whisked milk until evenly mixed.
  4. Spoon mixture into biscuit base and chill overnight.


I make no excuses for the Imperial measurements!

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Reviews (3)


- Rated on - 06 May 2014


Really, really unimpressive. I've made around 8 different cheesecakes over the past few months and this was easily the worst. Won't do it again. - 17 Oct 2014


This was great. My daughter wanted a no bake cheesecake for her birthday and this was easy to make, it was a good ratio of base to filling. The caster sugar is not necessary at all. I tasted the base mix without the sugar and it was fine. I mixed all the filling ingredients together and tasted and it was incredibly sweet so again I did not add the sugar. My birthday girl and her friends all loved it so they did not miss the sugar either. - 13 Jun 2014

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