No Bake Cheesecake


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I've developed this dessert after years of trial and error. This smooth and creamy dessert tastes better the day after making.

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St Robert, MO


  • 10" or 12" Springform pan
  • 3-4 pkg. soft ladyfingers
  • 2 8-oz. pkg. cream cheese
  • 1 8-oz. container Cool Whip (use 12-oz. container for 12" pan)
  • 1 pt. sour cream
  • 1 med. can crushed pineapple, drained
  • 1 C. sugar

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Put ladyfingers all around the edges of the pan and on the bottom. Beat cheese and sugar until well blended. Add other ingredients,

mixing well after each addition. Alternate ladyfingers with creamed mixture, about three layers of each. The thickness of the creamed mixture should be roughly the same thickness of the ladyfingers or a bit thicker. It is recommended that this be refrigerated and covered with plastic wrap on the top and sides to prevent drying out. This is best made a day ahead.

Reviews (1)

  • Absolutely fabulous. Rather expensive to make as the Ladyfingers are not cheap but the final result was well worth it. I didn't use any pineapple and made the cake without it and served the slices with a bowl of fresh rasberries sprinkled with a little sugar and mashed slightly, leaving some whole. A beautiful presentation which will go into my favorite desserts fike. Thank you to beholder1.

    Flag as inappropriate pbarnes  |  August 14, 2008

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