A super smooth and creamy no bake pineapple Cheesecake with shredded coconut and Christmas mini KitKats is an indulgent dessert that is sure to impress everyone. The texture of this Cheesecake is incredibly smooth, with a velvety consistency that literally melts into your mouth.
the combination of mascarpone cheese, condensed milk, whipped cream and pineapple pure makes this no bake pineapple Cheesecake a rich and luscious cake. The shredded coconut on top adds a tropical twist, giving the cake a nutty flavor.
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No bake pineapple Cheesecake
Ideal dessert for any occasion especially during the Holliday season, bringing joy and deliciousness to your Christmas celebration.
the Christmas KitKat are gonna add a festive touch to the cheesecake. This cake is perfect for those who want to make an easy and delicious dessert without having to use an oven and it takes less than 30 minutes to prepare. You could make it and leave it on the fridge overnight and you would have it ready for the next day.
Ingredients
YOU NEED
- Cookies
- melted butter
Ingredients
YOU NEED
- heavy whipping cream
- pineapple
- gelatin sheets
- mascarpone cheese
- condensed milk
- Coconut
- Christmas mini Kit Kats
Pineapple
for this no bake pineapple Cheesecake recipe you have the option to use either canned innegable or fresh pineapple, if you are using canned pineapple make sure to drain the juice before using it.
to achieve a super smooth texture for the pineapple you’ll need to blend it really well. Using a blender or a food processor, add the pineapple cut into pieces and blend until it becomes a really smooth purée. Make sure to blend it enough time so there are no lumps or chunks remaining. Then to make it even smoother you can strain it through a fine mesh sieve or a cheesecloth. This step will remove any fibrous bits or small pieces.
Gelatin sheets
For this no bake pineapple Cheesecake we will need gelatin sheets. Theyre made of animal collagen and they are used as a thickening and setting agent. To incorporate them into this cake you will need to soak them in cold water for 3 to 5 minutes and then squeeze the excess water.
warm up half of the mascarpone cheese we need from this recipe and then mix it with the gelatin sheets. If the mascarpone is not warm enough you will have pieces of gelatin all over the cheesecake which is not good. Make sure the mascarpone is hot but not too hot.
More
for this recipe we used mascarpone cheese but you could also use cream cheese instead.
If you can’t find fresh pineapple use canned pineapple.
you can make the cookies for the cookie crust yourself or you can use store bought cookies. We used some cookies we made for another recipe.
condensed milk is really important on this recipe but if you dont have enough of it you could also use powdered sugar
Process
Tips
- Warm up the mascarpone cheese to mix with the gelatin sheets
- important to soak the gelatin sheets in cold water 3-5 minutes and squeeze the excess of water.
- blend the pineapple and then strain it through a fine mesh sieve or a cheesecloth.
- whip heavy whipping cream but make sure to not whip it completely or when you mix it with the rest of ingredients it will be over whipped.
- fold in the whipped cream into the no bake pineapple Cheesecake filling. Add the heavy whipped cream in two times.
- do not over mix.
- leave on the fridge for at least 5 h, better if you leave it there overnight so it has enough time to set.
RECIPE in cups and grams
you can find the recipe in cups if you scroll down a little>.<
INGREDIENTS:
Crust
- 200 grams cookies
- 60 grams melted butter
Cheesecake filling
- 250 grams heavy whipping cream
- 400 grams pineapple
- 5 gelatin sheets
- 500 grams mascarpone cheese
- 250 grams sweet condensed milk
decoration
- Christmas mini kit kats
- coconut
INSTRUCTIONS:
1)First step, cookie crust
start by crushing your preferred cookies until they turn into crumbs. You can use a food processor, or place them on a sealed plastic bag and crush them using a Rolling pin.
melt some butter and then pour them over the crushed cookies. Mix well until all the crumbs are evenly coated with the butter.
2)Second step, cookie crust
press the mixture firmly into the bottom of the cheesecake mold. Make sure the cookies are evenly distributed and pressed down firmly to create a solid base. Leave it on the fridge or freezer while we make the cheesecake filling.
3)Third step, whipped cream
pour the heavy whipping cream into a cold bowl and mix with an electric mixer or a whisk until it reaches soft peaks, it has to hold its shape but still has a slight billowy texture. Be careful not to over whip the cream as it can become stiff and difficult to incorporate smoothly into the other ingredients and the no bake pineapple Cheesecake would not be as smooth. Set aside in the fridge,
4)Forth step, gelatin sheets
You wanna soak the gelatin sheets in cold water for 3 to 5 minutes and then squeeze the excess of water. You will see how the texture of the gelatin will change once it’s been on the water for a couple minutes.
5)Fifth step, warm mascarpone
warm up half of the mascarpone cheese for this step. In a bowl add the gelatin sheets and pour in the warm mascarpone cheese, mix until you can’t see more gelatin and it’s completely melted.
6)Sixth step, rest of ingredients
blend the pineapple for a couple minutes, it has to be super smooth and make sure you can’t see any pineapple chunks, if you feel like its not really smooth and you still see some big chunks blend it some more. To make it even more smooth you can strain it. Through a fine mesh or a cheesecloth.
You wanna add the rest Of ingredients to the gelatin mix. Mascarpone cheese, pineapple pure and condensed milk. Mix until you can see that everything is well incorporated and you have a smooth texture,
7)Seventh step, add whipped cream
fold in the whipped cream. First add half of it and mix carefully and once it’s almost completely incorporated to the mix add the other half. Do not overmix just mix enough until you have a really smooth and airy texture.
8)Eight step, cheesecake
pour the cheesecake filling into the cookie crust. To prevent any unwanted air bubbles in the filling gently tap the bottom of the pan on a fat surface a couple of times. This helps the filling settle and removes any trapped air pockets. Leave in the fridge at least 4h but it’s better if you leave it overnight.
to decorate add shredded coconut on the sides of the cake and Christmas mini KitKats on top.
9)Ninth step, eat
theyre ready to eat and enjoy:)
pineapple no bake Cheesecake
Ingredients
Crust
- 200 grams cookies
- 60 grams melted butter
Cheesecake filling
- 250 grams heavy whipping cream
- 400 grams pineapple
- 5 gelatin sheets
- 500 grams mascarpone cheese
- 250 grams sweet condensed milk
decoration
- Christmas mini kit kats
- coconut
Instructions
1)First step, cookie crust
- start by crushing your preferred cookies until they turn into crumbs. You can use a food processor, or place them on a sealed plastic bag and crush them using a Rolling pin.200 grams cookies
- melt some butter and then pour them over the crushed cookies. Mix well until all the crumbs are evenly coated with the butter.60 grams melted butter
2)Second step, cookie crust
- press the mixture firmly into the bottom of the cheesecake mold. Make sure the cookies are evenly distributed and pressed down firmly to create a solid base. Leave it on the fridge or freezer while we make the cheesecake filling.200 grams cookies, 60 grams melted butter
3)Third step, whipped cream
- pour the heavy whipping cream into a cold bowl and mix with an electric mixer or a whisk until it reaches soft peaks, it has to hold its shape but still has a slight billowy texture. Be careful not to over whip the cream as it can become stiff and difficult to incorporate smoothly into the other ingredients and the no bake pineapple Cheesecake would not be as smooth. Set aside in the fridge,250 grams heavy whipping cream
4)Forth step, gelatin sheets
- You wanna soak the gelatin sheets in cold water for 3 to 5 minutes and then squeeze the excess of water. You will see how the texture of the gelatin will change once it’s been on the water for a couple minutes.5 gelatin sheets
5)Fifth step, warm mascarpone
- warm up half of the mascarpone cheese for this step. In a bowl add the gelatin sheets and pour in the warm mascarpone cheese, mix until you can’t see more gelatin and it’s completely melted.5 gelatin sheets, 500 grams mascarpone cheese
6)Sixth step, rest of ingredients
- blend the pineapple for a couple minutes, it has to be super smooth and make sure you can’t see any pineapple chunks, if you feel like its not really smooth and you still see some big chunks blend it some more. To make it even more smooth you can strain it. Through a fine mesh or a cheesecloth.400 grams pineapple
- You wanna add the rest Of ingredients to the gelatin mix. Mascarpone cheese, pineapple pure and condensed milk. Mix until you can see that everything is well incorporated and you have a smooth texture,500 grams mascarpone cheese, 250 grams sweet condensed milk, 400 grams pineapple
7)Seventh step, add whipped cream
- fold in the whipped cream. First add half of it and mix carefully and once it’s almost completely incorporated to the mix add the other half. Do not overmix just mix enough until you have a really smooth and airy texture.250 grams heavy whipping cream
8)Eight step, cheesecake
- pour the cheesecake filling into the cookie crust. To prevent any unwanted air bubbles in the filling gently tap the bottom of the pan on a fat surface a couple of times. This helps the filling settle and removes any trapped air pockets. Leave in the fridge at least 4h but it’s better if you leave it overnight.
- to decorate add shredded coconut on the sides of the cake and Christmas mini KitKats on top.Christmas mini kit kats, coconut
9)Ninth step, eat
- theyre ready to eat and enjoy:)
Nutrition
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