EGGLESS PINEAPPLE CHEESECAKE

This stunning no bake pineapple cheesecake will make all your gatherings taste like summer! This easy dessert recipe is made with a buttery graham cracker crust, a sweet and fluffy cream cheese filling, and a syrupy (and boozy!) pineapple topping. Seriously to die for!

My favorite thing about this fruity dessert is how simple it is to make. All you need is a little planning, to allow it to set properly overnight, and that’s about it.

I hope you love this easy no bake pineapple cheesecake as much as I do!
It’s a really refreshing cheesecake, and even better, it’s No Bake and incredibly easy to make!

INGREDIENTS:

FOR CRUST:

2 1/2 cups graham crumbs
2 tablespoons sugar
½ teaspoon ground cinnamon
1/2 cup 115 gm unsalted butter, melted

FOR PINEAPPLE SAUCE:

¾ cups 150 gm sugar
3 tablespoons cornstarch sifted
2 cups 480 ml pineapple juice
1 drop yellow colour ( optional)

INSTRUCTIONS:

Mix together graham cracker crumbs, sugar and cinnamon in a small bowl. Add butter and mix well. Press onto the bottom and sides of an ungreased 9-inch spring form pan. Refrigerate for 30 minutes.
Making cheesecake filling:
Take heavy cream in a bowl. Make sure it is chilled.
Whip it till you get a stiff peak. keep it aside.
Blend paneer and thick yoghurt and sugar in the blender till smooth. Remove it to a bowl. Add whipped cream. fold it in.
Now remove the prepared crust from the fridge. pour the cheesecake mixture into it.
Let it chill for 6-7 hours or overnight in the fridge.
In a medium saucepan, combine sugar and cornstarch. Stir in the pineapple juice add yellow colour. Cook the sauce over medium heat,
stirring constantly, until sauce begins to thicken. When the sauce thickens enough to coat the back of a wooden spoon, remove from heat and let cool.
Once the cheesecake is completely cooled, remove springform sides of the pan. Pour 1/3 of the pineapple sauce and decorate with some fresh pineapple, if desired.
Refrigerate overnight, or at least 2 hours before serving.