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Creamy Pineapple Cheesecake Delight

Creamy Pineapple Cheesecake Delight

Indulge in the refreshing and creamy goodness of this Creamy Pineapple Cheesecake Delight. A no-bake tropical dessert perfect for any occasion. Try it now.
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Prep Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 pieces
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup crushed María cookies
  • 6 tablespoons unsalted butter
  • 500 g cream cheese
  • 1 can condensed milk
  • 1 cup well-drained crushed pineapple
  • 2 units lemons (juice)
  • 1 tablespoon vanilla essence
  • 2 cups fresh or syrup-drained pineapple chunks
  • q.s. raspberries
  • q.s. fresh mint leaves

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Removable-bottom cake mold
  • Knife for slicing

Method
 

  1. Mix the crushed cookies with the butter until sandy in texture and press it firmly into the bottom of a removable mold; refrigerate for 20 minutes to set.
  1. Beat the cream cheese in a large bowl until soft and fluffy, then add condensed milk, lemon juice, and vanilla essence, mixing until smooth; fold in the drained crushed pineapple.
  1. Pour the filling over the chilled base, spreading evenly and tapping the mold gently to release air bubbles; chill for at least 4 hours or overnight.
  1. Once set, remove the cheesecake from the mold and decorate with pineapple chunks, raspberries, and mint leaves; slice and serve.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 40mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 8IUVitamin C: 5mgCalcium: 6mgIron: 2mg

Notes

For a gluten-free option, swap María cookies for gluten-free cookies or nuts. For dairy-free alternatives, consider using plant-based cream cheese and vegan butter. Thoroughly drain and pat dry the pineapple to avoid a soggy filling. Store leftovers in an airtight container in the fridge for up to 3 days; avoid freezing for best texture.
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