Cheesecake Hawaiian Style

Pat Duran


Paula G says, "There is a taste of the tropics in this lightly sweet , no bake delight. A great dessert to serve on a warm summer day." Her Recipe posted in
This is my take on this recipe which is a little different- but the taste is the same.

This was so easy and tasty that I had 2 pieces!
A new family favorite.

★★★★★ 2 votes
6 to 9 servings
30 Min
15 Min



3/4 c
ginger cookie crumbs
1/4 c
macadamia nuts, finely chopped
2 Tbsp
granulated sugar
1/4 c
butter, melted


1 oz
can crushed pineapple, drained, juice reserved
1/4 c
flaked coconut
8 oz
pkg. cream cheese, softened
1 c
part skim ricotta cheese
3 Tbsp
powdered sugar


1 c
rhubarb, cut into chunks
1/4 c
reserved pineapple juice
2 c
strawberries, sliced, divided
3 Tbsp
granulated sugar


Place all ingredients, except butter on a food processor and drizzle in butter while pulsing a few times until combine.
Press into and 8- inch square baking pan and bake at 375^ for 6 minutes. Remove and allow to cool completely on wire rack.
2Cheese Cake:
Put pineapple in a mesh bag and drain, gently pressing on the pineapple to get out and reserve juice.
Put the cheese and ricotta in a large mixing bowl. Blend on medium-low speed of mixer until combine. Slowly add in sugar . Fold in the pineapple and coconut. Spoon this mixture into cooled crust. Chill in fridge until set about 3 hours or overnight , if desired.
3S and R Sauce:
In a stainless steel saucepan combine all ingredients, but only 1/2 cup of the strawberries. Cook over medium heat for 8 minutes or until rhubarb is tender.
Stir in remaining berries and chill thoroughly.
To Serve:
Cut cheesecake into 6 or 9 squares (cut into 6), Place on individual plates and spoon chilled sauce over top.! ENJOY!

About this Recipe

Course/Dish: Fruit Desserts
Main Ingredient: Dairy
Regional Style: American