DOLE Canned Fruit Hawaiian No Bake Cheesecake Recipe

This delicious DOLE Canned Fruit tropical cheesecake is brought to you by my sponsor, DOLE. All opinions in the post are 100% my own. 

Cheesecake. The ultimate delicious dessert with the weird name. I love to make the stuff. It’s quick and easy, and it tastes delicious. Today, I’m going to be sharing my  no bake cheesecake recipe using DOLE canned fruit. I like using DOLE because it’s more convenient than fresh fruit, but it keeps that great fuity tasted going on. For this Hawaiian No Bake Cheesecake Recipe, I decided to use the tropical DOLE canned fruit variety. It’s time for a tropical escape – in my belly!

DOLE Canned Fruit Hawaiian No Bake Cheesecake Recipe

This Hawaiian no bake cheesecake is one of my favorites to make. I live in Florida, so I’ve been raised on tropical fruits. When I go on a cruise, one of my favorite things to do is have fresh tropical fruit from the area, so of course my cheesecake will feature DOLE Tropical Fruit.

5 from 1 vote

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DOLE Canned Fruit Hawaiian No Bake Cheesecake Recipe

Course Dessert

Cuisine American

Author Jenn Quillen

Ingredients

• INGREDIENTS
• Crust:
• 1 1/2 c. vanilla wafer crumbs crumble in food processor or smash in tiny pieces in zip-loc baggie
• 2 T. butter melted
• Cheesecake:
• 2 Cans Dole Tropical Fruit drained, save juice
• 1/2 Cup sugar
• 2 Envelopes unflavored gelatin
• 1 8 oz. package cream cheese cubed
• Handful of maraschino cherries for top of cheesecake
• 1/4 Cup Sweetened Coconut Shavings lightly toast
• 2 c. whipped topping such as Cool Whip

Instructions

1. For the Crust:
2. In a small bowl, combine vanilla wafer crumbs and melted butter. Press into the bottom of a 9-inch spring form pan lightly coated with nonstick cooking spray. Set aside.
3. For the Filling:
4. In a small saucepan, stir in Dole Tropical Fruit and sugar. Warm over medium heat for 5-7 minutes until sugar is melted and forms a syrup.
5. Pour ½ cup reserved juice in a small bowl and sprinkle in unflavored gelatin. Let stand for 1 minute until thick. Stir gelatin mixture into the warm fruit/syrup mixture.
6. Reduce heat to low and add cream cheese. Stir often until cream cheese is melted and the mixture is well blended and creamy. Remove from heat and allow to cool completely.
7. Fold in the whipped topping. Pour into spring form pan completely covering crust. Cover with saran wrap and refrigerate for at least 5 hours. (Pie should be hard enough to not leave a fingerprint when touching the top)

If tropical fruit isn’t your thing, you can substitute it out with any of the great DOLE canned fruit varieties available. They have a tone of selections, including Mandarin Oranges, Mangoes, and several varieties of pineapple, so it won’t be hard to find one that you love. When I was pregnant with Angeline, I practically lived off of their pineapple chunks!

The best part of making my cheesecake – or almost any dessert, really – with DOLE canned fruit is that it adds great texture and increases the moistness of your baked goods. DOLE canned fruit is also naturally fat and cholesterol free, low in sodium, and packed with Vitamins A and C, so you can delude yourself into thinking your cheesecake is actually good for you. Hey, it tastes good and that’s basically the same thing, right?

DOLE Canned Fruit – Perfect for Snacking or Desserts

If cheesecakes and other sweets aren’t your thing, DOLE canned fruit is also perfect for more healthy snacks and dessert options. Their wide variety of canned fruits make a healthy mix-in for cottage cheese or yogurt, great fruit salads, or even in oatmeal. DOLE canned fruit is really an all-purpose choice for just about anything, and since it’s available in the canned fruit aisle of pretty much every canned fruit aisle in America, you can always find it when you need it.

Did you enjoy my tropical fruit cheesecake? Do you have any great recipes using DOLE canned fruit to share? I’d love to hear from you.

This is a sponsored post written by me on behalf of DOLE Canned Fruit.