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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

No-bake Pina Coloda Cheesecake Recipe

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This recipe for No-bake Pina Coloda Cheesecake is from The Flaman Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 boxes mini Fillo (phyllo) shells

Cheesecake:
1 - 8 oz. pkg. cream cheese
2 tbsp. sour cream
2 tbsp. sugar
2 tsp. coconut extract
1/4 c. shredded coconut

Topping:
2 c. fresh pineapple
1 tbsp. sugar
1 tbsp. cornstarch

15 maraschino cherries
15 pineapple tidbits
Directions:
Directions:
Preheat oven to 350ºF (175ºC). Bake shells in oven for 3-5 minutes or until crisp. Cool before filling.

Cheesecake:
Beat cream cheese, sour cream, sugar, and coconut extract until smooth. Stir in coconut. Fill shells with cheese mixture.

Topping:
Puree pineapple in blender to create mostly pineapple juice. Press through fine mesh strainer into small saucepan. In a bowl, mix sugar and cornstarch. Stir into pineapple juice. Bring to boil on medium heat, stirring constantly until sauce thickens. Cool to room temperature and refrigerate for 1 hour. Top each cheesecake with 2 teaspoons of pineapple topping. Garnish with cherry and/or pineapple tidbits on toothpick.

 

 

 

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