Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

Pineapple and Coconut No-Bake Cheesecake: A Tropical Delight

Table of Contents

Ingredients

For the Base:

    • 200 g (7 oz) cookies (digestive biscuits or graham crackers work well)
    • 80 g (2.8 oz) melted butter
    • 30 g (1 oz) coconut flakes

For the Filling:

    • 200 g (7 oz) canned pineapple, drained and chopped
    • 2 egg yolks
    • 1 tsp vanilla sugar
    • 30 g (1 oz) cornstarch
    • 80 g (2.8 oz) white chocolate, melted
    • 80 g (2.8 oz) condensed milk
    • 80 g (2.8 oz) ricotta cheese
    • 100 ml (3.5 fl oz) whipping cream
    • Juice of 1 lemon

For Garnish:

  • Cinnamon or cocoa powder (optional)

Instructions

1. Prepare the Base

    • Place the cookies in a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
    • Transfer the cookie crumbs to a bowl and stir in the coconut flakes. Pour in the melted butter and mix until the mixture resembles wet sand.
  • Press the mixture firmly into the base of a springform pan (8–9 inches in diameter). Use the back of a spoon to smooth the surface. Place the pan in the refrigerator to set while you prepare the filling.

2. Cook the Pineapple Filling

    • In a medium saucepan, combine the chopped pineapple, egg yolks, vanilla sugar, cornstarch, and lemon juice. Mix well until smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5–7 minutes. Once thickened, remove from heat and let it cool to room temperature.
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3. Prepare the Creamy Layer

  • In a large bowl, beat the ricotta cheese, condensed milk, and melted white chocolate until smooth and creamy.
  • In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the cream.
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4. Assemble the Cheesecake

    • Spread the cooled pineapple filling over the chilled cookie base. Smooth it out evenly with a spatula.
  • Pour the ricotta and whipped cream mixture over the pineapple layer, spreading it evenly to the edges of the pan.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.

5. Garnish and Serve

    • Before serving, carefully remove the cheesecake from the springform pan.
  • Sprinkle the top with cinnamon or cocoa powder for a decorative finish. Slice into pieces and serve chilled.

Why This Recipe Is Timeless

The Pineapple and Coconut No-Bake Cheesecake is a dessert that transcends time and trends for several reasons:

    1. Ease of Preparation: With no baking required, this cheesecake is perfect for novice bakers or anyone short on time.
    1. Universal Appeal: The tropical flavors of pineapple and coconut are universally loved, making this a crowd-pleaser at any gathering.
    2. Adaptability: This recipe is incredibly versatile. You can swap out pineapple for mango, passion fruit, or even berries to create a new variation.
    3. Light Yet Decadent: The no-bake method results in a light and creamy texture, balanced by the richness of the ricotta and condensed milk.
  1. Year-Round Relevance: This dessert works beautifully for summer picnics, winter holidays, and everything in between, thanks to its refreshing yet indulgent qualities.
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Nutrition Facts (Per Serving)

    • Calories: 320 kcal
    • Protein: 6 g
    • Carbohydrates: 32 g
    • Fat: 19 g
    • Fiber: 1 g
  • Sugar: 22 g
  • Sodium: 140 mg

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