Cheesecake, No Bake, Lemon and Pineapple

    8 hours 30 minutes

    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!


    South Australia, Australia
    37 people made this

    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 in English (2)


    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