Egg Free No Bake Pineapple Cheese Cake Recipe

Craving cheesecake but need an egg-free option? This incredibly easy and delicious no-bake pineapple cheesecake is the perfect solution! Allergic to eggs? This recipe is a game-changer, even better than those boxed mixes that sneak eggs in! Get ready for creamy, tangy, and tropical perfection that chills quickly, leaving you with a delightful dessert in under an hour.

Prep Time 20 mins
Cook Time 40 mins
Calories 524.8 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Egg Free No Bake Pineapple Cheese Cake 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Free No Bake Pineapple Cheese Cake

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How to Make Egg Free No Bake Pineapple Cheese Cake

  1. Drain one (20 ounce) can of crushed pineapple, pressing out excess juice. Set aside to drain further.
  2. In a large mixing bowl, beat 1 (8 ounce) package of cream cheese until smooth and creamy.
  3. Add 1 (8 ounce) container of Cool Whip and mix until combined.
  4. Stir in the drained pineapple and 1/2 cup of granulated sugar. Mix until well combined.
  5. Pour the cheesecake mixture into a prepared graham cracker crust (see optional crust recipe below).
  6. Refrigerate for at least 30 minutes, or until chilled and set. For best results, chill for 2-4 hours.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

128g

Fat

116g

Carbs

14g