This incredible no bake pineapple cheesecake has a cinnamon crust, creamy vanilla filling and a fresh 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 adds an extra dimension of texture, aroma and flavour to every bite.
Best of all you can make this beautiful pineapple cheesecake in about 30 minutes, making it a perfect dessert to whip up the night before a special occasion.
To make this pineapple cheesecake, you'll start with the base. You'll simply crush some digestive biscuits (or graham crackers), stir in cinnamon and melted butter and press into the base of a tin.
For the filling, you'll whip cream, cream cheese, sugar and vanilla until thick and then fold in cooled melted white chocolate.
For the topping, you'll grab a couple of tins of pineapple chunks - no chopping! See, told you it was easy!
You'll simply arrange the pineapple chunks on top of the cheesecake and then make a jelly by warming the juice from the tins with a little sugar and some gelatine powder.
Pour the jelly mixture over the fruit, pop the whole thing in the refrigerator and you'll just a night's sleep away from a dreamy dessert.
I have made this pineapple cheesecake for three special events now and it's always a huge hit, whatever the occasion. In fact, it's so popular, I've now created mango cheesecake and peach cheesecake versions for you to try too!
Here's the full recipe for my irresistible, no-bake pineapple cheesecake, complete with detailed instructions and lots of step-by-step photographs to help you see what to aim for every step of the way.
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly 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 - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Equipment
Instructions
Make the base
Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.
Add the cinnamon.
Stir.
Add the melted butter.
Stir.
Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make the cheesecake filling
Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
Put the cream cheese, cream, vanilla and sugar in a bowl.
Whisk until thick.
Add the cooled melted white chocolate.
Whisk briefly to combine.
Tip the filling into the tin, level off with a spatula and place in the fridge.
Make the pineapple topping
Put the gelatine in a small bowl.
Add 2 tablespoons of liquid from the jug.
Leave for a few minutes and it should turn to a thick gel.
Open the pineapple tins and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling.
Add the gelatine and sugar.
Stir until dissolved. Set the juice aside to cool to room temperature.
Retrieve the cheesecake from the fridge and arrange the drained pineapple chunks on top.
Pour the cooled juice over the top - you might not need it all. Place in the refrigerator to chill over night.
Serve
When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.
Slide the cheesecake onto a board and slice with a sharp knife to serve.
Enjoy!
Print this pineapple cheesecake recipe
Pineapple Cheesecake
Ingredients
For the base
- 250 g (8.8 oz) digestive biscuits
- 100 g (3.5 oz) slightly 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 - don't throw away the juice
- 10 g (0.4 oz) powdered gelatine
- 25 g (0.9 oz) caster sugar
Instructions
Make the base
- Break the digestive biscuits down to a fine crumb - you can do this in a bag with a rolling pin, or in a food processor. Tip the crumbs into a bowl.
- Add the cinnamon and mix.
- Stir in the melted butter.
- Tip the crumb into a greased 23cm (9in) springform tin. Press down firmly to create an even base, then place in the fridge to chill.
Make the cheesecake filling
- Melt the white chocolate and set aside to cool - it can't go into the cheesecake mixture hot.
- Put the cream cheese, cream, vanilla and sugar in a bowl and whisk until thick.
- Add the cooled melted white chocolate and whisk briefly to combine.
- Tip the filling into the tin, level off with a spatula and place in the fridge.
Make the pineapple topping
- Put the gelatine in a small bowl and add 2 tablespoons of liquid from the jug.
- Leave for a few minutes and it should turn to a thick gel.
- Open the pineapple tins and measure 240ml (1 cup) of juice into a jug. Warm the juice in the jug so it is hot but not boiling.
- Add the gelatine and sugar and stir until dissolved. Set the juice aside to cool to room temperature.
- Retrieve the cheesecake from the fridge and arrange the drained pineapple chunks on top.
- Pour the cooled juice over the top - you might not need it all. Place in the refrigerator to chill over night.
Serve
- When you're ready to serve your cheescake, run a knife around the inside of the tin then unclip and allow the sides to drop away.
- Slide the cheesecake onto a board and slice with a sharp knife to serve.
Video
Nutrition
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