No Bake Pineapple Lemon Cheese Cakes

A homemade, no bake, pineapple lemon base cheesecake with graham cracker crust

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

- Make sure to pull the butter, cream cheese and whipped cream out of the fridge as first step. - Follow the steps on the box for Jigglers. Bring to boil 1 cups of water. - Empty pack of Jell-O mix into a medium glass bowl. - pour boiling water into Jelly mix and stir thoroughly. Or until dissolved - stir in 1/2 cup of cold water and a few cubes of ice. Cover with some film and set in the refrigerator

Step 2

- crushing all of the graham crackers in a ziplock bag making sure to thoroughly crush bigger pieces. - Mix 12oz of butter(3 sticks) with the crushed graham cracker (leave a little crush GC to sprinkle over top - Lightly spray the bottom of a 9x13 baking dish with non stick - Spread the cracker butter along the bottom of the dish evenly trying to spread up on the side of the dish well. - Once you finish setting the crust, set in the fridge to chill.

Step 3

In a large mixing bowl toss 16oz of cream cheese 8oz butter Crushed pineapple 1 cup sugar And vigorously mix

Step 4

Grab Jell-O out of fridge and add it to the mixing bowl It should still be liquid but just starting to set and Add 16oz of whipped cream and fold into the mixture making sure to fold it in.

Step 5

Retrieve that crust and fold in the cakes contents leveling out. Sprinkle crumbs on top Sprinkle cinnamon on top Cover dish with a lid and set back in the fridge for at least 2hrs.