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ROASTED PINEAPPLE CHEESECAKE WITHOUT GELATIN

mayurisjikoni
Roasted Pineapple Cheesecake made with fresh pineapple is creamy, delicious and so easy to make. Paired with ginger cookie crumbs, it offers a burst of flavours. Perfect dessert to celebrate a milestone with.
 
5 from 9 votes
Prep Time 10 mins
Cook Time 20 mins
CHILLING TIME: 8 hrs
Total Time 8 hrs 30 mins
Course Dessert
Cuisine International
Servings 6

Ingredients
  

FOR ROASTED PINEAPPLE

  • 7-8 rings pineapple fresh
  • ¼ cup brown sugar
  • 1 tsp cinnamon powder

FOR THE BASE/CRUMB LAYER

  • 1 cup ginger cookie crumbs
  • 2 tbsp butter melted

FOR THE CHEESECAKE LAYER

  • 1 cup cream cheese
  • 1 cup whipping cream
  • 1 cup roasted pineapple puree
  • ½ -¾ cup powdered sugar
  • 1 tsp vanilla extract

TOPPING

  • roasted pineapple chunks
  • roasted coconut slices optional

Instructions
 

PREPARATION OF ROASTED PINEAPPLE

  • Preheat the oven to 200°C.
  • Layer a baking tray with foil or parchment paper.
  • Mix brown sugar and cinnamon in a plate.
  • Coat the slices of pineapples with the brown sugar mixture on both sides.
  • Arrange the pineapple rings in the prepared tray.
  • Roast them for 20-25 minutes, until light golden in colour.
  • Remove them from the oven. Allow them to cool a bit.
  • Leave two pineapple ring for topping. Cut them into chunks.
  • Puree the rest into a coarse texture without using any water. Best to use the food processor.

PREPARATION OF THE BASE/CRUMB LAYER

  • Process the cookies into a fine crumbs in the food processor.
  • Add melted butter and mix.
  • Divide the crumb mixture equally into 6 parts.
  • Add one part to one glass or bowl. Press it down gently using the back of the spoon or the end of the rolling pin.
  • Repeat the same with the remaining crumb mixture.
  • Put the glasses or bowls in the fridge while you make the cheesecake layer. This allows the base to set a bit.

PREPARATION OF THE CHEESECAKE LAYER

  • In a mixing bowl whisk cream cheese, vanilla extract and powdered sugar together.
  • In another bowl whisk the whipping or double cream till it forms soft peaks.
  • Add the whipped cream to the cream cheese mixture. Fold in gently.
  • Add the pureed roasted pineapple. Mix gently.
  • Divide the cheesecake mixture between the six glasses or bowls by adding it on top of the crumb layer.
  • Gently even out the surface using the back of the spoon.
  • Cover the bowls or glasses with small lids or cling film.
  • Allow the cheesecake to chill in the fridge for 6-8 hours or overnight.

TOPPING

  • Can add any topping of your choice, roasted coconut slices, whipped cream, cherries, or as I did, just with roasted pineapple chunks.

Notes

  • If you don't have an oven, roast the pineapple rings in a pan over low heat. Turn them occasionally so that they do not burn.
  • Use full fat cream cheese. Gives the best consistency.
  • Amul cream in the cartons will not work for this recipe as it does not whip well.
  • Best to use fresh cream.
  • For tips to use gelatin or agar agar to prepare one cheesecake in a tin or tray, please check the post.
Keyword easy pineapple cheesecake recipe, gelatin free pineapple cheesecake, pineapple cheesecake