No-Bake Pineapple Cheesecake

No-Bake Pineapple Cheesecake

Ingredients

1 pack of tennis biscuits 
250ml smooth cream cheese (full fat) room temperature
1 can of condensed milk
500 ml fresh cream
1/2 cup of freshly squeezed lemon juice
1 tin of pineapple pieces
2 packets of pineapple jelly

Method

Whip your fresh cream in a bowl with an electric beater until stiff peaks form and put in the fridge.

Next, pour and squeeze out most of the liquid from the canned pineapple pieces into a bowl and set one side. Then take 3/4 of the pineapple pieces and cut into very small pieces, the rest of the pineapple pieces will be used for garnish.

Next, take your tennis biscuits and dunk one by one in the pineapple juice and layer it neatly next to each other in a round or square deep dish.

In a clean bowl, with an electric hand mixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth. Next, add 3/4 of the whipped cream and lemon juice and beat for about a minute or two until well combined, (put the rest of the whipped cream in the fridge to use for decorating later) , you'll see the mixture thicken and become silky smooth, then add the finely chopped pineapple pieces and stir into mixture.

Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula. Cover with cling wrap and place in the fridge to set for 2 hours. While the cheesecake is busy setting Make on the jelly with a cup of hot water and allow to cool completely. Pour the cold jelly over the cheesecake while its in the fridge to avoid spillage.

When the jelly is set, remove from the fridge and take the remaining whipped cream and pipe any pattern you like and garnish with the remaining pineapple pieces.

I only use smooth cream cheese, and the lemon juice acts as the setting agent for the cheesecake. The taste is more velvety and decadent.

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