There’s nothing quite like the refreshing taste of pineapple, especially in a no-bake dessert that’s both light and creamy. No-bake cheesecakes are perfect for when you’re craving something sweet but don’t want to turn on the oven, making them an ideal summer treat or a holiday dessert when you're juggling lots of cooking. This no-bake pineapple cheesecake combines the tropical flavor of pineapple with the smoothness of mascarpone cheese, all on top of a buttery cookie crust.
The texture is rich yet light, thanks to the whipped cream and gelatin, which helps the cheesecake hold its shape without needing to bake. The pineapple puree gives it a bright, fruity flavor that pairs perfectly with the creamy filling. As an added bonus, the recipe is finished with a fun holiday twist using mini KitKats and shredded coconut for decoration. It’s a simple, no-fuss recipe that looks and tastes like something straight from a bakery!
The key to a smooth and airy filling is not over-mixing the whipped cream into the cheesecake mixture. Doing it gently ensures that the filling stays light and fluffy, while the gelatin gives it enough structure to hold up once chilled. So, if you're ready to make a no-bake cheesecake that’s both easy and impressive, here’s the recipe for you.
Ingredients:
Crust:
- 200 grams cookies (use your favorite type)
- 60 grams melted butter
Cheesecake Filling:
- 250 grams heavy whipping cream
- 400 grams pineapple (blended smooth)
- 5 gelatin sheets
- 500 grams mascarpone cheese
- 250 grams sweet condensed milk
Decoration:
- Christmas mini KitKats
- Shredded coconut
Instructions:
Step 1: Cookie Crust
- Start by crushing your cookies until they turn into fine crumbs. You can use a food processor, or place the cookies in a sealed plastic bag and crush them with a rolling pin.
- Melt the butter and pour it over the cookie crumbs. Mix well until the crumbs are fully coated with butter.
Step 2: Press the Crust
- Press the cookie mixture firmly into the bottom of your cheesecake mold. Make sure it's evenly distributed and tightly packed to form a solid base. Refrigerate or freeze the crust while you prepare the filling.
Step 3: Whip the Cream
- Pour the heavy whipping cream into a cold bowl and whisk until soft peaks form. You want the cream to hold its shape but still be slightly billowy. Be careful not to over-whip it. Set aside in the fridge.
Step 4: Prepare Gelatin
- Soak the gelatin sheets in cold water for 3-5 minutes. After soaking, squeeze out the excess water.
Step 5: Warm Mascarpone and Dissolve Gelatin
- Warm up half of the mascarpone cheese slightly, then add the gelatin sheets to the warmed cheese and mix until the gelatin is completely melted.
Step 6: Blend Pineapple and Mix Filling
- Blend the pineapple until it’s super smooth. If necessary, strain it to remove any chunks.
- Add the rest of the mascarpone, the blended pineapple, and the condensed milk to the gelatin mixture. Mix until the filling is smooth and fully combined.
Step 7: Fold in Whipped Cream
- Gently fold in the whipped cream. First, fold in half of the whipped cream and mix lightly. Then, add the remaining half and carefully fold until the filling is smooth and airy.
Step 8: Assemble the Cheesecake
- Pour the cheesecake filling into the prepared cookie crust. Tap the bottom of the pan gently on the counter to remove any air bubbles. Refrigerate the cheesecake for at least 4 hours, but it's best to let it chill overnight.
Step 9: Decorate and Serve
- Once set, decorate the cheesecake with shredded coconut around the edges and place mini KitKats on top for a festive touch. Your no-bake pineapple cheesecake is now ready to enjoy!
This cheesecake is a light, tropical treat that’s perfect for any occasion, from summer gatherings to holiday parties!