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5
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Pineapple Cheesecake Recipe
This incredible no bake pineapple cheesecake has a cinnamon crust, creamy vanilla filling and a fresh and fruity pineapple jelly topping.
Prep Time
30
minutes
mins
Cook Time
2
minutes
mins
Chill overnight
8
hours
hrs
Total Time
32
minutes
mins
Course:
Cheesecakes, Dessert
Cuisine:
American
Servings:
16
slices
Author:
Emily Leary
Equipment
Weighing scales
Measuring jug
Food processor
Round 23cm (9") springform cake tin
Large mixing bowl
Electric whisk
Silicone spatula
Ingredients
For the base
250
g
digestive biscuits
100
g
slightly salted butter
melted
1/2
tsp
cinnamon
For the cheesecake filling
200
g
white chocolate
melted
300
ml
double cream
560
g
full fat cream cheese
1
tsp
vanilla
100
g
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
powdered gelatine
25
g
caster sugar
Metric
-
Ounces
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
Calories:
442
kcal
|
Carbohydrates:
41
g
|
Protein:
5
g
|
Fat:
30
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
1
g
|
Cholesterol:
73
mg
|
Sodium:
249
mg
|
Potassium:
217
mg
|
Fiber:
2
g
|
Sugar:
31
g
|
Vitamin A:
943
IU
|
Vitamin C:
7
mg
|
Calcium:
97
mg
|
Iron:
1
mg
Tried this recipe?
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@amummytoo
on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!