Ingrédients pour No Bake Tropical Cheesecake
- Corn Flakes
- Macadamia Nuts
- Ground Flax Seeds
- 1 cup granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- Crushed Pineapple
- Sweetened Flaked Coconut
- 16 ounces cream cheese, softened
- Part Skim Ricotta Cheese
- Powdered Sugar
- 1 cup chopped rhubarb
- Pineapple Juice
- 1 cup sliced strawberries
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Comment préparer No Bake Tropical Cheesecake
- **Make the crust:** In a medium bowl, combine the crushed cornflakes, chopped nuts, ground flaxseed, and 1/4 cup sugar.
- Add the melted butter and stir until evenly moistened.
- Press the mixture firmly into the bottom of an 8-inch square baking pan.
- Bake at 375°F (190°C) for 5-7 minutes, or until lightly golden. Let cool completely.
- **Drain the pineapple:** Place the crushed pineapple in a fine-mesh sieve and press gently to remove excess juice. Reserve about 1/4 cup of the juice; discard the rest.
- **Make the cheesecake filling:** In a large bowl, beat the softened cream cheese and ricotta cheese together until smooth. Gradually add the 1 cup of sugar, beating until well combined.
- Gently fold in the drained pineapple and toasted coconut.
- Pour the cheesecake mixture into the cooled crust and refrigerate for at least 2 hours, or until set.
- **Make the rhubarb sauce:** In a small saucepan, combine the chopped rhubarb, reserved pineapple juice, 2 tablespoons of sugar, and half of the sliced strawberries.
- Cook over medium heat for 5-10 minutes, or until the rhubarb is tender. Stir occasionally.
- Remove from heat and stir in the remaining strawberries. Let cool completely and refrigerate until chilled.
- **Serve:** Once the cheesecake is set, cut into 9 squares. Top each square with a generous spoonful of the chilled rhubarb sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
85g
Fat
58g
Carbs
9g
