Have you always wanted to combine the delicate creaminess of a cheesecake with the fruity sweetness of pineapple? This no-bake pineapple cheesecake is your wish come true, Its traditional cheesecake with a fresh touch and sure to either improve upon already gorgeous days or add a golden lining to those that need some sprucing up.
Pineapple & Cheesecake: A Match Made in Heaven
The sweet tanginess of pineapple really does compement the tangy creaminess of cheesecake. Together the two make for an irresitable and powerful pair. Our delicious cake reminds us that life is not just about everyday things, but also about moments of pure joy and unexpected combinations.
One bite into this delicious cheesecake is enough to transport you to culinary paradise and remind you that some couplings really can be so harmonious. What we love most about this cake too is that its perfect for bakers who want to avoid baking in the summer! Its great to keep beating the heat and indulging in cooler delights.
But, don’t worry this cake will still carry delightful fragrances to keep your mouth watering and stomach growling. So, follow the tempting aroma from our kitchen to yours and let’s embark on this unforgettable sweet journey together!
Find more good cake eating check out our cherry meringue cake, banana condensed milk cake, and strawberry butter cake.
Pineapple Cheesecake
Ingredients
- 1¾ cups graham crackers
- ½ cup butter
- ½ cup rolled oats
- 4⅔ tbsp gelatin
- 1 can canned pineapple slices
- 2⅔ cups (21 oz.) cream cheese
- ¾ cup raw cane sugar
- ¾ cup coconut milk
- 1 tbsp shredded coconut
Instructions
- To make the crust: Place the graham crackers in a clean kitchen towel and crush them with a rolling pin.
- Melt the butter over low heat in a saucepan, then mix in the graham crackers and oats.
- Line a springform pan with parchment paper and fill it with the crust mixture. Press it down firmly and then chill.
- For the cream: Let 2 table spoons gelatin powder bloom in ½ cup of cold water. Meanwhile purée three pineapple slices. Then, in a large bowl, combine the puréed pineapple with the cream cheese, cane sugar, and coconut milk.
- Transfer the gelatin into a saucepan and dissolve it over low heat. Mix it with a little bit of the cream and then stir it into the pineapple cream.
- Evenly spread the cream over the graham cracker base. Smooth it out, and then let it chill for at least 3 hours.
- Drain the pineapple rings and collect the juice.
- To make the pinapple glaze: Bloom the remaining gelatin powder in cold water again. Transfer it into the same saucepan and let it dissovle over low heat. Take two cups of the reserved pineapple juice and mix it with the dissolved gelatin. Purée the pineapple slices and mix them into the juice.
- Pour the fruit glaze over the cream cheese mixture and chill the pineapple cheesecake for another 2 hours.
- If so desired, serve your pineapple cheesecake with shredded coconut.