No Bake Pineapple Cheesecake
10 servings
40 minutes
No-bake pineapple cheesecake is a refined dessert with a delicate, airy texture and refreshing tropical flavor. This recipe combines a creamy base of cream cheese and whipped cream with the sweetness of pineapple puree and the lightness of a jelly layer. The cinnamon cookie crust adds a subtle spice to the dessert. The gelatin layer with pineapple juice makes the cheesecake not only beautiful but also extraordinarily refreshing. The dessert is perfect for summer evenings, celebrations, or entertaining guests. The origins of such cheesecakes trace back to European culinary traditions, where cold no-bake desserts became popular for their simplicity and elegance. Its lightness and delicate taste make this cheesecake a favorite among connoisseurs of refined sweets.
1
Prepare all the products.
2
Crush the cookies.
- Shortbread: 200 g
3
Melt the butter in the microwave. Mix cinnamon, crushed cookies, and melted butter.
- Butter: 90 g
- Cinnamon: 0.5 teaspoon
4
Place a ring in the cheesecake dish, add the dough, spread it on the bottom, and compact it with the bottom of a glass.
5
Puree 200 grams of pineapple.
- Canned pineapple: 1 jar
6
Combine cream cheese with pineapple puree and sugar, and beat with a mixer.
- Cream cheese (curd cheese spread): 600 g
- Sugar: 150 g
7
Pour 40 grams of gelatin into 220 ml of cold boiled water, at a rate of 55 ml per 10 grams of gelatin.
- Gelatin: 70 g
- Water: 400 ml
8
Whip the cream to soft peaks.
- Whipping cream 33%: 250 ml
9
Mix the cottage cheese with whipped cream, adding the cream in portions and folding the mixture from bottom to top.
10
Melt the gelatin in the microwave for 30 seconds, stir.
11
Add melted gelatin to the cheese-cream mixture and stir quickly.
- Gelatin: 70 g
12
Distribute the mass on the base, level the surface, and refrigerate for 30 minutes.
13
Soak 30 grams of gelatin in 165 ml of cold water, then melt in the microwave for 30 seconds. Strain the pineapple syrup, add juice from the package to make 500 ml, and combine the juice with the gelatin.
- Gelatin: 70 g
- Water: 400 ml
- Canned pineapple: 1 jar
- Pineapple juice: 200 ml
14
Take the cheesecake out of the fridge, arrange the pineapple rings, optionally place blueberries in the center of each ring, pour the cheesecake mixture, put it in the fridge for 2-3 hours until the jelly sets, take it out of the fridge, and remove the ring.
15
Cut into portions and serve.
