Last Updated on December 31, 2021 by
No-bake Pineapple Cheesecake With Condensed Milk
This no-bake pineapple cheesecake with condensed milk is so simple, and it is literally as easy as ABC to make. And it is so good! There is absolutely no skill required in making this cheesecake, and it comes out perfect every time. You could even get the children involved in making the dessert, and with adult supervision, of course!
There is no baking required! So you literally just need to throw the ingredients together, and voila, you have an amazing dessert, just like that!
What a way to keep the children busy and out of mischief while they help you out at the same time. And you will also be teaching them some invaluable skills. Who knows, years later, they might become the next Jamie Oliver. Thanks to you for getting them involved in the kitchen!
While you are preparing the salads and sides for the barbeque, the kids can whip up the cheesecake.
I love a dessert that has fruit incorporated into it- it almost makes it “healthy”- or that’s the way I like to see it!
Ok, so it may not be healthy, but it is the perfect way to end a Sunday lunch or an evening alfresco dinner party.
Imagine, Pineapple chunks folded through the cheesecake filling like flavor bombs popping in your mouth. You’ve got to give this recipe a try because it is so quick, so easy, and oh so good. You could even call this The pineapple dessert with condensed milk!
There are Loads of Pineapple Cheesecake Recipes,
but this is mine, and I have been perfecting it over the years. The thought of pineapple just screams tropical, and that is why I like to add lime to the usual classic cheesecake filling. Think pineapple, lime, and mint syrup, and you almost have yourself a pina colada!
Talking about Pina colada’s, be sure to have these on offer at the barbeque too. Ok, so hubby has the barbeque ready, you’ve done the sides, and the kids have done the dessert – what a team effort! Well done, family.
Serving up The No-bake Pineapple Cheesecake,
After everyone has indulged in the barbeque’s deliciousness and all the savory things, you can bring out the big guns!
Remove the cheesecake from the springform tin, and place it on a pretty platter. Some like to garnish a cheesecake with whipped cream; personally, I think that’s overkill and unnecessary calories. But each to their own.
A lovely garnish to top your pineapple cheesecake with, and to keep in the tropical theme, top the cheesecake with passionfruit pulp. If you have fresh passionfruit, even better. You can use some roses as garnish if you have some pretty roses in the garden. Use some of the petals to add a bit of color to the cheesecake.
Don’t forget to have the side plates and cake forks ready for your party to dig in. Slice up the cheesecake using a hot knife. And let everyone tuck in and enjoy while you wait for the compliments to flow in! Even if the kids made it.
What You Will Need To Make No-bake Pineapple Cheesecake
Ingredients:
- 2pkts biscuits
- 125 cup butter, melted
- 1 tub cream cheese
- 1 tin condensed milk
- 1 lemon, juiced
- 1 lime, juiced, and zest
- 1 tin crushed pineapple pieces
- passion fruit pulp
Equipment:
- food processor
- springform cake tin
- mixing bowls
- whisk
- big soon
- micro plain
- spatula
Step-by-Step Instructions
Step1.MAKE THE BISCUIT BASE MIXTURE
in the food processor, blend the biscuits until they resemble bread crumbs. In a large mix bowl, melt the butter in the microwave until liquid. Add the blended biscuits to the butter and mix well. This biscuit mix should resemble wet sand.
Step2. PREPARE THE BASE IN THE CAKE TIN
Spoon the biscuit crumb mixture into the cake tin. Using the back of a spoon, press the biscuit mixture into the base of the springform tin. This should be a nice even and compact base. Place it in the fridge to chill and firm up.
Step3. MAKE THE CHEESECAKE FILLING
Into a mixing bowl, place the cream cheese. Soften the cream cheese using a spatula. Then using the whisk, mix in the condensed milk. Add the condensed milk slowly, whisking the mixture continuously, so you don’t end up with lumps.
Step4.FLAVOUR UP THE CHEESECAKE FILLING
Add both the lemon and lime juice, as well as the lime zest. Combine well into the mixture.
Step5.ADD THE PINEAPPLE
Drain the pineapple from its liquid thoroughly, then fold it through the cream cheese mixture.
Step6.POUR FILLING INTO THE CAKE TIN
Pour the cheesecake filling into the biscuit base and place it in the fridge to set. But be sure to keep it level in the refrigerator.
Step7.REFRIGERATE TO SET
Leave the cheesecake to set for at least four hours, or preferably overnight. Make sure it is on a level surface, so the cheesecake doesn’t set at an angle.
Step8.TO SERVE
Remove the cheesecake from the springform tin, and place it on a serving platter. Top the cheesecake with a tin of passionfruit pulp and some rose petals if you have one.
Preparation Time And Portions
The cheesecake is very quick to make, but it does need a fair bit of time to set in the fridge. Preparing the cheesecake will take 30 minutes. But the cheesecake will also need at least 4 hours in the refrigerator to set. So you are looking at 4 ½ hours in total.
The cheesecake can comfortably serve 12 people
Top Tips:
- Make sure the cream cheese is at room temperature, making it easier to mix with the condensed milk.
- Some recipes use sugar, but I prefer the recipes with sweetened condensed milk and pineapple; it’s way smoother and more creamy.
- If you are not a fan or lover of pineapple, you can easily substitute it for any other fruit. Tinned peaches could work just as well. You could even use fresh fruit- fresh strawberries folded through the cheesecake mixture would be next level.
No-bake Pineapple Cheesecake
Servings: 12Equipment
- Food processor
- Springform cake tin
- Mixing bowls
- Whisk
- big soon
- micro plain
- Spatula
Ingredients
- 2 pkts biscuits
- 125 cup butter melted
- 1 tub cream cheese
- 1 tin condensed milk
- 1 lemon juiced
- 1 lime juiced, and zest
- 1 tin crushed pineapple pieces
- passion fruit pulp
Instructions
- in the food processor, blend the biscuits until they resemble bread crumbs. In a large mix bowl, melt the butter in the microwave until liquid. Add the blended biscuits to the butter and mix well. This biscuit mix should resemble wet sand.
- Spoon the biscuit crumb mixture into the cake tin. Using the back of a spoon, press the biscuit mixture into the base of the springform tin. This should be a nice even and compact base. Place it in the fridge to chill and firm up.
- Into a mixing bowl, place the cream cheese. Soften the cream cheese using a spatula. Then using the whisk, mix in the condensed milk. Add the condensed milk slowly, whisking the mixture continuously, so you don't end up with lumps.
- Add both the lemon and lime juice, as well as the lime zest. Combine well into the mixture.
- Drain the pineapple from its liquid thoroughly, then fold it through the cream cheese mixture.
- Pour the cheesecake filling into the biscuit base and place it in the fridge to set. But be sure to keep it level in the refrigerator.
- Leave the cheesecake to set for at least four hours, or preferably overnight. Make sure it is on a level surface, so the cheesecake doesn't set at an angle.
- Remove the cheesecake from the springform tin, and place it on a serving platter. Top the cheesecake with a tin of passionfruit pulp and some rose petals if you have one.
