Coconut Pineapple Cheesecake (Minis)
This Coconut Pineapple Cheesecake (Minis) features a refreshing blend of coconut and pineapple flavors, perfect for a light dessert.
Equipment
- Food Processor
- electric mixer
- 22cm Springform Cake Tin
- small saucepan
Ingredients
Base
- 200 g digestive biscuits
- 80 g melted butter
Filling
- 750 g cream cheese 3 x 250g, softened
- ⅓ cup coconut cream Woolworths Essentials
- 320 g condensed coconut milk 1 can
- 1 tablespoon gelatine
- 450 g crushed pineapple 1 can, drained, juice reserved
Instructions
Preparation
- Grease a 22cm springform cake tin and line the base and sides with baking paper.
- Place broken digestives into the bowl of a food processor and process to a coarse crumb. Add melted butter and process to combine. Press into the base of the prepared cake tin. Refrigerate for 30 minutes.
- Place cream cheese and coconut cream into the bowl of an electric mixer fitted with a whisk attachment and whisk until smooth. Whisk in coconut condensed milk.
- Pour ¼ cup of reserved pineapple juice into a small saucepan, sprinkle over gelatine and place over a medium heat, gently whisk until gelatine is dissolved. With the motor running, pour gelatine into the cheesecake mixture.
- Fold in crushed pineapple until just combined. Spoon into prepared tin and refrigerate for a minimum of 4 hours or preferably overnight.
Notes
This cheesecake is best served chilled and can be enjoyed the next day after setting overnight.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg
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