Description
A creamy, tropical no-bake cheesecake with a buttery granita biscuit crust, smooth pineapple-infused filling, and a fresh pineapple-lime salsa topping. Perfect for summer gatherings and sweet cravings!
Ingredients
Base:
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250g granita biscuits
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125g butter, melted
Filling:
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3 tsp gelatine powder
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60ml (1/4 cup) boiling water
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500g cream cheese, at room temperature, chopped
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2 tsp vanilla extract
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140g (2/3 cup) caster sugar
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300ml thickened cream
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440g can pineapple pieces in juice, juice reserved, chopped
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Yellow food colouring, optional
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200g sour cream
Pineapple Salsa:
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440g can pineapple pieces in juice, drained, cut into 1cm pieces
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2 tsp lime juice
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1 tsp finely grated lime rind
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1 tsp caster sugar
Instructions
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Make the Base:
Line the base of a 20cm springform pan with baking paper. Mix crushed granita biscuits and melted butter. Press into the pan. Chill for 30 minutes. -
Prepare Filling:
Dissolve gelatine in boiling water. Let cool slightly.
Beat cream cheese, sugar, and vanilla until smooth. Add thickened cream, chopped pineapple, and sour cream.
Gradually mix in dissolved gelatine. Add food colouring if using. Pour over the base and smooth the top. Refrigerate at least 4 hours or until set. -
Pineapple Salsa:
Mix pineapple, lime juice, lime rind, and sugar. Refrigerate until ready to serve.
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Serve:
Top cheesecake with salsa before serving. Slice and enjoy!
Notes
Make sure cream cheese is soft for a smooth texture.
Salsa can be made in advance.
Chill overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Fusion