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.

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.

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,

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.

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.

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,

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.

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.

theyre ready to eat and enjoy:)