Variation
with pineapple jam topping
: Make an additional topping by mixing 125 ml pineapple jam with 30 ml warm water. Spread it evenly over the cheesecake, which should be chilled for 30 minutes before serving.
With coconut
: Add 125 ml shredded coconut to the filling along with the pineapple for a more intense tropical flavor. Sprinkle with toasted coconut for a crunchy touch.
With a chocolate cookie base:
Replace the Maria cookies with crushed chocolate cookies to create a more pronounced contrast between the base and the fruity topping.
Individual servings
: Serve individual servings in small molds or glasses for an elegant presentation, perfect for formal dinners.
Preparation tips:
For best results, make sure all ingredients are at the correct temperature before starting. The cream cheese should be completely at room temperature, which may take 2 to 3 hours to cool out of the refrigerator.
To drain the pineapple, gently press the pieces with paper towels to remove excess juice. Too much liquid can prevent the cheesecake from setting properly and give it a soft, mushy texture.
To achieve the characteristic creamy texture of cheesecake, always use an electric mixer. Beating by hand does not guarantee a smooth, professional consistency.
When folding in the whipped cream, use gentle circular motions to maintain an airy consistency that will give the final dessert a light and airy appearance.
Serving tip:
This no-bake pineapple cheesecake is the perfect dessert after a tropical dinner or summer barbecue. Its refreshing flavor makes it the ideal dessert after a hearty or spicy meal.
To enhance its tropical flavors, pair it with a glass of sparkling wine or champagne. For a more relaxed occasion, an iced coffee or iced tea pairs perfectly with the sweetness of this dessert.
Serve in medium portions, as the richness of the fresh cheese is already very satisfying even in small quantities. For an elegant presentation, garnish each serving with a thin slice of fresh pineapple and a mint leaf.
If fresh pineapple isn’t in season, a great alternative is canned pineapple, preserved in its juice (not syrup). Be sure to drain it well.
For a smoother texture, pass the cream cheese through a sieve before whipping to eliminate any lumps that may have formed during storage.
For best results and greater volume in less time, make sure all utensils remain cold while whipping the cream.
If it’s very hot, place the bowl in the refrigerator and beat for 15 minutes before whipping the cream to ensure proper whipping.
Preparation time
: 25 minutes
Refrigerate for 4-8 hours
Total time: 4 hours 25 minutes – 8 hours 25 minutes
Nutritional information
Calories: 385 kcal per serving
Protein: 6 grams
Carbohydrates: 42 grams
Fat content: 22 grams
Sodium: 285 mg
Fiber: 2 grams
Sugars: 38 grams
Vitamin C: 25% of the recommended daily intake
Calcium: 8% of the recommended daily intake
Frequently asked questions:
Can I freeze a no-bake pineapple cheesecake?
Yes, this cheesecake freezes very well. Freeze it fully assembled in its pan, wrapped in plastic wrap and foil. It will keep for up to 3 months. Let it thaw in the refrigerator for 6-8 hours before serving.
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