This Easy Pineapple Cheesecake is absolutely delicious. I have been searching for this recipe for years and now I can finally share it with you
We all have recipes that we remember from special occasions in our childhood and this is one such recipe. I make delicious chocolate cheesecakes, but this pineapple one was elusive! When I was asked to bring back a classic to celebrate Girl Guide Biscuits coming back again this year I knew I needed to finally track this recipe down.
Girl guide biscuits are a Kiwi institution. When Girl Guiding NZ announced that they would discontinue selling Girl Guide biscuits a few years ago people were upset, understandably so!
These biscuits have been sold in New Zealand since 1957 so many generations have enjoyed this treat and also in turn helped raise funds for the Girl Guiding program. Back then it was sold in large square tins, now we recognise the dark blue packets and their clover shaped symbol anywhere.
Before they were discontinued there were the original, chocolate and mini flavours. The decision was made to stop selling as it had become such a big undertaking to sell door to door and in stalls across the country as families got busier.
Back to my chat about this cheesecake. If you have followed me for a while you will know I have a simple no bake cheesecake that uses no gelatin but chocolate and thickened cream to set the cheesecake. It is so popular and versatile but I wanted to try out a different version today.
This is the one I recall from when I was young, a more traditional cheesecake, still incredibly simple and easy to create for a special occasion.
All you need for this Pineapple Cheesecake is the following ingredients
-
Girl Guide Biscuits or Super Wine or Maria Biscuits
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Butter
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Gelatin
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Water
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Cream Cheese
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Condensed Milk
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Pineapple
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Lemon Juice & Zest
And that is it! I have added a little passionfruit glaze over mine simply to make the photos look pretty so you can do this, serve plain, serve with a pineapple whipped cream or serve with additional crushed pineapple. It is completely up to you. The pineapple flavour is subtle but lovely so you can enhance it if you like.
As with all my cheesecakes the base is simply a plain biscuit crushed and combined with melted butter, this is then pressed into a 20cm spring form tin and chilled while I prepare the filling.
The filling is so easy! You will need either an electric beater or food mixer to make it easier. The setting agent in this cheesecake is gelatin. Preparing the gelatin could not be easier with my cheats system.
You add the gelatin to the cold water and allow this to bloom for 5 minutes (blooming is where the gelatin absorbs the liquid and becomes more voluptuous!). Then I simply pop the bowl in the microwave for 15 seconds which heats the gelatin and it then becomes a liquid.
The key to a smooth and lovely cheesecake is always to whip the cream cheese well and it is best if the cream cheese is not cold when you do this. Once the cream cheese is soft and silky you add the condensed milk to it, whip well again then stir through the remaining ingredients.
This does not set as firm as my chocolate cheesecakes, but that is part of the charm, it is creamy and full of flavour. The filling goes perfectly with the biscuit base.
I think you will love this recipe and I hope it becomes a firm favourite for generations to come. It has been around for so many years, recreated and shared within my old cookbooks and online in various forms so you may recall it as fondly as I do.
If you are a fan of old recipes, you cannot beat this Lolly Cake made using Girl Guide biscuits I shared last year.
Onto the recipe for Easy Pineapple Cheesecake
Easy Pineapple Cheesecake
Delicious creamy pineapple cheesecake on a buttery biscuit base, so easy to make.
Ingredients
- 230 grams Girl Guide Biscuits, crushed
- 115 grams Butter, melted
- 2 teaspoons Gelatin Powder
- 1/4 Cup Cold Water, 62.5mls
- 395 grams/Can of Sweetened Condensed Milk
- 230 grams Cream Cheese, room temperature
- 425 grams/Can of Crushed Pineapple, drained
- 2 teaspoons Lemon Zest, approx 1 lemon
- 1/3 Cup Lemon Juice, approx 2 lemons, 84 mls
Optional Topping Ideas
- Strained Passionfruit Juice
- Crushed Pineapple
- Pineapple infused Whipped Cream
Instructions
- Prepare a 20cm spring form tin with baking paper over the base to make removing it easier later
- Butter or spray cooking oil on the sides of the tin and set aside
- Crush the biscuits in a food processor or in a plastic bag with a rolling pin until you get a fine crumb
- Pour the crushed biscuits into a medium sized bowl, pour over melted butter and mix well to combine
- Spoon the biscuit mixture into the prepared tin and press firmly to evenly cover the base of the tin
- Set this aside in the refrigerator to chill while you prepare the filling
- In a small bowl or cup add the cold water, sprinkle over the gelatin powder and allow this to stand untouched for 5 minutes to bloom
- Place in a microwave for 15 seconds to heat and become liquid.
- Set this aside to cool while you prepare the filling
- In a medium bowl add the room temperature cream cheese and using an electric beater whip this until it is creamy and silky, approximately 4 minutes.
- Add the condensed milk to this and whip well until it is smooth and no lumps of cream cheese remain, at least 3-4 minutes
- Add to this the drained pineapple, lemon zest, lemon juice and cooled gelatin. Stir gently to fully combine
- Pour this mixture into the prepared base, spread evenly and chill overnight for best flavour and to set or a minimum of 8 hours
- To serve remove from the spring form tin and place on a serving dish.
- You can serve this plain or try one of my topping ideas above
- Slice and enjoy!
- Store in the refrigerator for up to 3-5 days if well sealed in plastic wrap or an airtight container
Notes
Can I freeze a no bake cheesecake?
Yes you can! You can either freeze the entire cheesecake or individual pieces. You will need it to be set first before freezing it. The ideal way to do this is to wrap it very well in plastic wrap to ensure the air cannot get to it. Then wrap this in aluminum foil or in an airtight container. You can freeze cheesecakes for up to 3 months. Thaw in the refrigerator.
How long does cheesecake last in the fridge?
5 days is the usual, but I recommend 3. Again be cautious about covering it well with plastic wrap or in an airtight container so no bacteria enters it and it does not dry out.
How long does it take to set the cheesecake?
Ideally you want to set it overnight or 12 hours. It will however be firm enough in around 6-8 but I find the flavours develop better over a longer time
Do I serve the cheesecake cold or room temperature?
I like to get cheesecakes out of the fridge 20-30 minutes before serving to allow the base to be less chilled and hard before slicing.
I hope you enjoy this lovely creamy cheesecake
Thank you so much for stopping by to check out my latest recipes on my blog. If you are not already be sure to follow me on Facebook or Instagram for more deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
Happy Baking!
Anna
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Kiana says
Would love to try this- can you substitute the gelatine for another ingredient?
justamumnz says
You apparently can use Agar Agar as a substitute for gelatin. The quantities are not the same however so research that first.