No-Bake Tropical Cheesecake

"A taste of the tropics in this lightly sweet, no bake delight. A delightful dessert to serve on a warm summer eve."
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
45mins
Ingredients:
14
Serves:
9
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ingredients

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directions

  • 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!

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Reviews

  1. Wow, what a great, great recipe! This cheesecake is a little more labour intensive than others, but so worth it! YUM! It comes out rich, creamy and fruity with such a nice crunchy crust. The pineapple and coconut in the filling go great together and pair lovely with the flax and macadamia cornflake crust.<br/>I used only 1/8 cup butter in the crust as that was plenty to hold it together and reduced the sugar in the filling to 2 tbs splenda granular. Also I used unsweetened coconut as thats all I can get here in Germany. It was sooo good and still sweet enough for our taste.<br/>The sauce was very yummy, too, Im just not sure if its the perfect match for the tropical cheesecake as the strawberries kinda overpowered the filling. I liked them better eaten separately.<br/>I had a slight problem with the sauce being too runny, so I just added in a tbs of cornstarch to thicken it up.<br/>All in all this was my first no-bake cheesecake and I am sooo glad that I tried your recipe. Its wonderful and will be made again.<br/>THANK YOU SO MUCH for sharing your creation with us, chef and GOOD LUCK in the contest!<br/>Made and reviewed for RSC #16 May 2011.
     
  2. Outstanding cheesecake, this is, & except for taking Lalaloula's tip about the cornstarch in the sauce, I followed your recipe right on down & was most satisfied! Loved the strawberry/coconut/pineapple combo & look forward to making it again! Thanks for sharing this great recipe! [Made & reviewed in I Recommend recipe tag]
     
  3. This was amazing. I strained the sauce then added extra strawberries. Topped with crushed macadamia nuts and whipped cream. Everyone loved it. TART and sweet cheesecake.
     
  4. I've never used rhubarb before, so I was a bit apprehensive about trying the recipe, but am I ever glad I did. This is a wonderful dessert. The rhubarb kept it from being too sweet. I left out the flax seed, as I didn't have any and I also thickened the topping with cornstarch. Thanks for sharing the recipe, which I will make again.
     
  5. Light, fluffy and delightful! I never made cheesecake using a blend of cream cheese and ricotta cheese. The ricotta cheese tones down the taste of the cream cheese and gives the cheesecake a creamier texture. The crushed pineapple and toasted coconut were the perfect compliment to the cheesecake. I have never cooked rhubarb before and the strawberries and rhubarb sauce really takes this dessert over to top. I took some over to my inlaws and my FIL, who says he hates cream cheese, said to give this recipe 10 stars. Made for April 2013 Aus/NZ Swap.
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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