Go Back
mini pineapple cakes on a plate

No Bake Mini Pineapple Cakes

With only quick mixing, you have a yummy dessert to munch on and your family will love you for it.
Prep Time 10 mins
Cook Time 0 mins
Resting time 2 hrs
Course Dessert
Cuisine American
Servings 12 mini cakes

Ingredients
  

For the base:

  • 10 biscuits (graham crackers or other type you like)
  • ¼ cup melted butter

For the filling:

  • 1 cup cream
  • 1 cup cream cheese
  • ½ cup sugar
  • ¼ cup  frozen pineapples
  • 1 teaspoon lemon juice

For garnish:

  • Cut fruits

Instructions
 

  • If you are using a mini cheesecake tin, grease it well.
  • In a blender, blend the base ingredients to a sand texture.
  • Divide the base mixture evenly in all cups / cavities.
  • Press down with a spoon or a small glass the base mixture to the bottom of the cups / cavities.
  • Set aside.
  • In a blender, blend the frozen pineapple with 2 tablespoons of the cream to a smooth cream.
  • Pour the pineapple batter to a bowl and add the cream cheese, sugar, rest of the cream and lemon. Whip well to a unify batter.
  • Pour the filling into the cups.
  • Place the cakes in the freezer for 1-2 hours to set.
  • Before serving, garnish the cakes.
  • Have a mini cake and enjoy!
Keyword Summer