Pineapple Cheesecake

There’s no baking involved with this beaut. It’s the perfect recipe for those warm summer days when the oven is an absolute no-no. 

The key to this dessert is the mixture of full-fat cream cheese and double cream, which sets when left to chill in the fridge for around six hours.

So, instead of standing in front of a hot oven waiting to set, you pop it in the fridge and let it do its thing. I recommend leaving it overnight—that way, it will be perfectly set and ready to be enjoyed the next day.

For me, plain digestive biscuits work best. You want something buttery yet plain, so the other cheesecake flavors come through. Graham cracker crumbs would also work.

With this pineapple cheesecake recipe, I’ve used allspice with the biscuit base. It gives it a subtle spiciness that works wonders with the zesty pineapple. So, it’s even more important that the biscuits you go for are plain. 

You could try a honey graham cracker crust if you fancy a little extra sweetness.

There are lots of different cream cheeses available in most good supermarkets and stores, from big brands to local types. You can just shop around until you find your favorite.

The only golden rule is to use whole-fat cream cheese. This is because total fat helps the cream cheese mixture set properly after chilling in the fridge. 

Reduced-fat cream cheese doesn’t work when it comes to making cheesecakes. So, save it for the cream cheese and salmon bagels!

When making your luscious cream cheese filling, you want to sweeten the deal by whisking in some sugar. You might be tempted to use granulated sugar in place of icing sugar.

Don’t! Using granulated sugar, you’ll have gritty sugar in your cream cheese mixture. Icing sugar is much finer and dissolves into the cream cheese when whisked in.

If you can’t find icing sugar, you can whizz up some granulated sugar in a food processor for a few seconds. It won’t be as good as icing sugar but works in a pinch.

Pineapple concentrate is pineapple juice that has been heated. When heated, a lot of the moisture in pineapple juice evaporates. This gives it a more intense pineapple taste and a thicker consistency.

Making a no-bake cheesecake is a joy! It’s a stress-free, quick and straightforward experience. Especially in the middle of a long, hot summer when the last thing you want to do is bake in a hot oven.

While the whole process is a joy, the decorating stage is the best part (aside from the eating, of course). Come on, we all love the chance to express our inner artist!

As this is a summery cheesecake, bringing a summer vibe to the dessert decorations is a great idea. You can go simple, with fresh crushed pineapple pieces, a squeeze of lime, a scattering of mint leaves, and a few sprinkles of chili flakes.

You could also scatter some graham crackers or digestive crumbs on top for an extra crunch. 

Want to make it extra fruity? Try mixing passion fruit pieces with the pineapple on top.

Your pineapple cheesecake will last up to three days in the fridge. Make sure it’s sealed in an airtight container.

If you want to keep it longer than that, you can freeze pineapple cheesecake for up to three months. You can store the whole cheesecake by tightly wrapping it in plastic wrap and placing it in a large freezer bag or an airtight, freezer-safe container. 

You can also slice the cheesecake into individual portions, then wrap each piece in plastic before storing it in an airtight freezer bag. 

Another tip – slice up your cheesecake into cheesecake bars before freezing them. Cheesecake bars make a delicious dessert snack, even if only partially defrosted!

This cheesecake is excellent to pair with a glass of wine. You’ve got the zesty pineapple flavors and the creamy cheese, both of which make exciting flavor combinations when paired with the right wine.

If you’re a fan of sparkling wines, try a sparkling chardonnay, semi-sweet cava, or semi-sweet prosecco. 

For white wines, go for a Chenin blanc or a harvest Sauvignon blanc. Both have fruity, floral aromas and pair perfectly with fruits such as pineapple.

Also, riesling is another excellent dessert wine that would pair well with a slice of pineapple cheesecake.