Mini Pineapple Cheesecake (No-Bake Style)

🕒 Prep Time: 20 minutes

🕒 Chill Time: 4 hours

🍽 Servings: 4 mini cheesecakes

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🛒 Ingredients

For the Crust:

• 1 cup crushed digestive biscuits or graham crackers

• 3 tablespoons melted butter

• 1 tablespoon sugar (optional)

For the Cheesecake Filling:

• 250 g (8 oz) cream cheese, softened

• 1/2 cup heavy whipping cream (cold)

• 1/3 cup powdered sugar

• 1 teaspoon vanilla extract

• 1/2 cup finely chopped fresh pineapple (drained well)

For the Pineapple Topping:

• 1 cup fresh pineapple chunks

• 2 tablespoons sugar

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch + 1 tablespoon water (optional, for thickening)

Garnish:

• Extra pineapple chunks

• Powdered sugar for dusting

• Crushed biscuit crumbs

• Fresh pineapple crown (for decoration, optional)

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👩‍🍳 Instructions

Step 1: Prepare the Crust

1. Mix crushed biscuits with melted butter and sugar.

2. Press the mixture firmly into small dessert rings or ramekins.

3. Refrigerate for 20 minutes to set.

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Step 2: Make the Filling

1. Beat cream cheese until smooth and creamy.

2. Add powdered sugar and vanilla extract. Mix well.

3. In a separate bowl, whip cold heavy cream until soft peaks form.

4. Gently fold whipped cream into the cream cheese mixture.

5. Fold in finely chopped pineapple (make sure it is well-drained).

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Step 3: Assemble

1. Spoon or pipe the cheesecake filling over the chilled crust.

2. Smooth the top with a spatula.

3. Refrigerate for at least 4 hours or until firm.

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Step 4: Prepare Pineapple Topping

1. In a small saucepan, combine pineapple chunks, sugar, and lemon juice.

2. Cook over medium heat for 3–5 minutes.

3. If you prefer thicker topping, add cornstarch mixture and cook until slightly thickened.

4. Let cool completely.

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Step 5: Decorate

1. Spoon cooled pineapple topping over the cheesecake.

2. Add fresh pineapple chunks.

3. Dust lightly with powdered sugar.

4. Sprinkle crushed biscuit crumbs around the base.

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🔥 Pro Tips

• Drain pineapple very well to prevent watery filling.

• Use fresh pineapple for best flavor.

• Chill overnight for best texture.

• For a baked version, bake at 160°C (325°F) for 35–40 minutes.