Sugar Free Pineapple Cheesecake

If you love easy recipes and no-bake cheesecakes, then this pineapple cheesecake is one you will love! This delicious cheesecake recipe was sent in by one of our lovely customers. It is a great sugar free dessert. 

Preparation time: 20 minutes

Cooking time: 4 hours

Ingredients:

• 2 1/2 oz or 75 g butter
• 8 oz or 220 g Digestive Biscuits

• 7 fl oz or 200 ml fresh whipping cream
• 7 oz or 200 g cream cheese (room temperature)
• 1 cup or 150 g of Chopped/crushed unsweetened pineapple, drained

Method:

1. Cut out some parchment paper and line the base of the tin. (If you are using a springform tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off)

2. Drain &, if necessary, chop the pineapples into small chunks, and drain with kitchen paper (feel free to save a handful of the pineapple for decorating the top of the cheesecake)

3. Place all your digestives in a zippy bag, and using a rolling pin bash them until they become fine crumbs.

4. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

5. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

6. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing.

7. Whip the cream until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in with a spoon.

8. Have biscuit crust going up side of pan or Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling.

9. Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.

Some Tips:

• If you are worried the pie has not set, place in the freezer for 60 minutes before you are ready to serve it, and then remove from the tin and cut whilst it is still cold.
• It is easier to cut ‘clean’ slices if you use a very sharp knife under hot water first, and cut straight through the pie.

*Disclaimer: This email and its recipes are produced for informational purposes only. This website is not intended to cure, prevent, diagnose or treat any disease. Content should not be considered a substitute for professional medical advice, expertise or treatment. The reader assumes full responsibility for consulting a qualified health professional regarding health conditions or concerns, and before starting a new health program or diet. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any suggestions or recipes herein or procedures undertaken hereafter. This nutritional information comes from online calculators. IBD Medical attempts to provide accurate nutritional information, figures like estimated nutritional information for recipes contained on this website, calories, fat, carbs, etc. are provided as a courtesy and are not guaranteed to be accurate. The reader is solely responsible for ensuring that any nutritional information obtained is accurate. IBD Medical is not responsible for adverse reactions, consequences or effects, resulting from the use of any recipes or suggestions herein, or procedures undertaken hereafter. This email is not intended as nutritional advice and readers of this website are ultimately responsible for all decisions pertaining to their health. Customers concerned with food allergies need to be aware of the particular ingredients that are used in recipes.