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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
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)
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)
Place all your digestives in a zippy bag, and using a rolling pin bash them until they become fine crumbs.
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.
Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.
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.
Whip the cream until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in with a spoon.
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.
Use a spatula and carefully smooth the surface of the mixture. Place in the fridge for 4 hours MINIMUM.
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