This unbelievable no bake pineapple cheesecake has a cinnamon crust, creamy vanilla filling and a contemporary and fruity pineapple jelly topping.
Pineapple and cheesecake is a match made in heaven. The acidic pineapple balances out the creamy sweetness of the cheesecake, and the crisp cinnamon base provides an additional dimension of texture, aroma and flavour to each chew.
Better of all you may make this stunning pineapple cheesecake in about half-hour, making it an ideal dessert to whip up the evening earlier than a special day.
To make this pineapple cheesecake, you will begin with the bottom. You may merely crush some digestive biscuits (or graham crackers), stir in cinnamon and melted butter and press into the bottom of a tin.
For the filling, you will whip cream, cream cheese, sugar and vanilla till thick after which fold in cooled melted white chocolate.
For the topping, you will seize a few tins of pineapple chunks – no chopping! See, informed you it was simple!
You may merely prepare the pineapple chunks on high of the cheesecake after which make a jelly by warming the juice from the tins with a bit sugar and a few gelatine powder.
Pour the jelly combination over the fruit, pop the entire thing within the fridge and you will only a evening’s sleep away from a dreamy dessert.
I’ve made this pineapple cheesecake for 3 particular occasions now and it is all the time an enormous hit, regardless of the event. In reality, it is so common, I’ve now created mango cheesecake and peach cheesecake variations so that you can attempt too!
This is the total recipe for my irresistible, no-bake pineapple cheesecake, full with detailed directions and plenty of step-by-step pictures that can assist you see what to goal for each step of the way in which.
Components
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the pineapple topping
- 2 cans pineapple chunks in juice 260g/9oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Tools
Directions
Make the bottom
Break the digestive biscuits right down to a superb crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
Add the cinnamon.
Stir.
Add the melted butter.
Stir.
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create a fair base, then place within the fridge to sit back.
Make the cheesecake filling
Soften the white chocolate and put aside to chill – it could’t go into the cheesecake combination scorching.
Put the cream cheese, cream, vanilla and sugar in a bowl.
Whisk till thick.
Add the cooled melted white chocolate.
Whisk briefly to mix.
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the pineapple topping
Put the gelatine in a small bowl.
Add 2 tablespoons of liquid from the jug.
Depart for a couple of minutes and it ought to flip to a thick gel.
Open the pineapple tins and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s scorching however not boiling.
Add the gelatine and sugar.
Stir till dissolved. Set the juice apart to chill to room temperature.
Retrieve the cheesecake from the fridge and prepare the drained pineapple chunks on high.
Pour the cooled juice excessive – you won’t want all of it. Place within the fridge to sit back over evening.
Serve
If you’re able to serve your cheescake, run a knife across the within the tin then unclip and permit the perimeters to drop away.
Slide the cheesecake onto a board and slice with a pointy knife to serve.
Take pleasure in!
Print this pineapple cheesecake recipe
Pineapple Cheesecake
This unbelievable no bake pineapple cheesecake has a cinnamon crust, creamy vanilla filling and a contemporary and fruity pineapple jelly topping.
Servings: 16 slices
Components
For the bottom
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) barely salted butter melted
- 1/2 tsp (0.5 tsp) cinnamon
For the cheesecake filling
- 200 g (7.1 oz) white chocolate melted
- 300 ml (10.1 floz) double cream
- 560 g (1.2 lb) cream cheese
- 1 tsp vanilla
- 100 g (3.5 oz) caster sugar
For the pineapple topping
- 2 cans pineapple chunks in juice 260g/9oz drained weight per can – do not throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Directions
Make the bottom
-
Break the digestive biscuits right down to a superb crumb – you are able to do this in a bag with a rolling pin, or in a meals processor. Tip the crumbs right into a bowl.
-
Add the cinnamon and blend.
-
Stir within the melted butter.
-
Tip the crumb right into a greased 23cm (9in) springform tin. Press down firmly to create a fair base, then place within the fridge to sit back.
Make the cheesecake filling
-
Soften the white chocolate and put aside to chill – it could’t go into the cheesecake combination scorching.
-
Put the cream cheese, cream, vanilla and sugar in a bowl and whisk till thick.
-
Add the cooled melted white chocolate and whisk briefly to mix.
-
Tip the filling into the tin, degree off with a spatula and place within the fridge.
Make the pineapple topping
-
Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
-
Depart for a couple of minutes and it ought to flip to a thick gel.
-
Open the pineapple tins and measure 240ml (1 cup) of juice right into a jug. Heat the juice within the jug so it’s scorching however not boiling.
-
Add the gelatine and sugar and stir till dissolved. Set the juice apart to chill to room temperature.
-
Retrieve the cheesecake from the fridge and prepare the drained pineapple chunks on high.
-
Pour the cooled juice excessive – you won’t want all of it. Place within the fridge to sit back over evening.
Serve
-
If you’re able to serve your cheescake, run a knife across the within the tin then unclip and permit the perimeters to drop away.
-
Slide the cheesecake onto a board and slice with a pointy knife to serve.
Diet
Energy: 442kcal | Carbohydrates: 41g | Protein: 5g | Fats: 30g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 73mg | Sodium: 249mg | Potassium: 217mg | Fiber: 2g | Sugar: 31g | Vitamin A: 943IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg
* Observe: dietary data is estimated, primarily based on publicly out there information. Nutrient values might range from these revealed. Info on this web site shouldn’t be taken as medical recommendation. Cuisines determine the first area of inspiration for a dish.
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