No Bake Lemon Pineapple Cheesecake


No Bake Lemon Pineapple Cheesecake

This recipe is a combination of one my mother  had from an old friend and one I use.

For a special Anniversary cake for my husband, I decided to fuse the two recipes together. BOY was that a good idea! 

My disclaimer.  This cake is not for the faint of heart and definitely not one to be eaten too often.

It’s rich, creamy and loaded with calories. 

You may want to keep this recipe under your hat and make just for special occasions. 

It’s beautiful and large as I use a twelve inch spring form pan, making it pretty heavy too. Don’t carry it too far, your arms will thank you later. 

As a last warning….be prepared to fall in love. 

No Bake Lemon Pineapple Cheesecake

This cake is amazing, easy and insanely delicious. It’s loaded with calories so it may be best to keep this recipe under your "Special Occasion" hat.
I used a 12′ spring form pan.


cal Calories 276kcal

fat Total Fat 8g

High sat-fat Saturated Fat 4g

chol Cholesterol 57mg

Low sodium Sodium 81mg

carbs Total Carbohydrate 49g

Serving size 144g Calories from fat 73kcal Fiber 2g Protein 4g Sugar 37g
20 servings


  • 2packages of Lemon Jello
  • 3 – 8 oz packages of cream cheese
  • 1cup of sugar
  • 1can of sweetened condensed milk
  • 1cup of heavy cream
  • 1small can of crushed pineapple
  • 1box of vanilla wafers
  • 1box of lady fingers
  • 1can of sliced pineapple
  • 1small jar of maraschino cherries


  1. Mix 2 packages of lemon jello with 1 cup of boiling water.
  2. Set a side to cool.
  3. Whip 1/2 pint (or 1 cup) of heavy cream and set aside.
  4. Dice 1 package of room temperature cream cheese.
  5. Put in bowl with 1 cup of sugar.
  6. Mix until creamy.
  7. Add jello mix. Combine together.
  8. Add one small can of crushed pineapple.
  9. Fold in whipped cream.
  10. In another bowl, mix 2 packages of diced, room temperature cream cheese with 1 can of sweetened condensed milk.
  11. Mix until creamy. Cover and leave on the counter.
  12. Prepare spring fold pan.
  13. Line bottom of pan with vanilla wafers.
  14. Cut 1/2 inch off of lady fingers so they lay in pan close together.
  15. Line the ring with lady fingers.
  16. Pour the crushed pineapple batter first.
  17. Be sure to pour very slowly so the vanilla wafers do not move. If a couple float to the top, don’t worry. It happens.
  18. Cover with plastic wrap.
  19. Refrigerate for one hour.
  20. Being refrigerated will help it set up (or thicken).
  21. While 1/2 of the cake is chilling. drain pineapple rings and maraschino cherries on plates lined with paper towels.
  22. This will ensure no liquid from either will puddle on top of the finished cake.
  23. After they are fairly dry, cut pineapple wrings in half, leaving one uncut pineapple ring for the center of the cake.
  24. After one hour, take cake out of refrigerator.
  25. Uncover.
  26. Pour in second batter of cream cheese and sweetened condensed milk.
  27. Place cut pineapple wrings around the edges of cake.
  28. Leave one uncut pineapple ring for the center.
  29. Put cherries in the middle of pineapples.
  30. (See picture)
  31. Cover with plastic wrap and chill for 2 hours or overnight.
  32. When ready to serve, slide off the spring pan.
  33. To slide off spring pan, center and sit on top of an upside down plastic container. I use a large yogurt container.
  34. Unlock the pan and slowly slide the ring down until it is completely off. The bottom of the spring pan will remain with the cake.
  35. Using both hands, lift off of plastic container.
  36. Move slowly as cake is heavy.
  37. Slide cake onto a large plate or cake stand.
  38. Serve.
  39. Be sure to keep it covered and refrigerated in between servings.
  40. You can yield 10 large pieces of 20 regular pieces.
  41. Enjoy!


  • If you cannot find lady fingers in the cookie isle, ask the bakery department. My store kept them between the bakery and produce sections.


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