Recipe may contain gluten, peanuts, tree nuts, milk and soy.
This no-bake recipe is perfect for when you want to make your dessert ahead of time. Cream cheese and condensed milk give it a smooth texture and the little bits of crushed pineapple burst with sweetness when you bite into them.
250g plain sweet biscuits
125g butter, melted
440g can crushed pineapple
60ml (1/4 cup) boiling water
3 teaspoons gelatine powder
500g cream cheese, at room temperature, chopped
395g can sweetened condensed milk
2 teaspoons vanilla extract
Yellow food colouring, to tint, optional
300mls thickened cream
2 tbsp icing sugar
8 Method Steps
Step 1Grease a 20 x 30cm slice pan. Line the base and 2 long sides with baking paper, allowing the paper to overhang the long sides.
Step 2Process biscuits(250g plain sweet biscuits) in a food processor until finely crushed. Add the butter (125g butter, melted) and process until combined. Press mixture firmly over the base of the prepared pan. Place in the fridge for 30 minutes to chill.
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Step 3Meanwhile, drain the pineapple (440g can crushed pineapple), reserving 60ml (1/4 cup) of the juice.
Step 4Place the boiling water (60ml (1/4 cup) boiling water) in a small bowl. Sprinkle over gelatine (3 teaspoons gelatine powder). Stir until gelatine dissolves. Cool for 5 minutes.
Step 5Meanwhile, use electric beaters to beat the cream cheese (500g cream cheese, at room temperature, chopped) until smooth. Add the reserved pineapple juice, condensed milk (395g can sweetened condensed milk) and vanilla (2 teaspoons vanilla extract). Beat until combined. Add the gelatine and beat until combined. Fold in the pineapple. Tint mixture yellow with food colouring, if using.
Step 6Pour mixture over prepared base in pan. Smooth top. Place in the fridge for 6 hours or overnight until set.
Step 7Use electric beaters to beat the cream (300mls thickened cream) and sugar (2 tbsp icing sugar) until firm peaks form. Spread evenly over the cheesecake layer. Place in the fridge for 30 minutes or until chilled.
Step 8Cut the slice into squares to serve.
This recipe requires 7 hours refrigeration.