Recipes
Pomegranate and pineapple no-bake cheesecake
A sweet and tangy spin on a traditional creamy cheesecake
A sweet and tangy spin on a traditional creamy cheesecake
(6 votes)
Cook: 45 Mins
Serves: 14
Price: 31p per serving
Nutritional Information
Each 103g serving contains
Energy
651kj
156kcal
651kj
156kcal
8%
Fat
7.5g
7.5g
Med
11%
11%
Saturates
4.9g
4.9g
Med
25%
25%
Sugars
14.1g
14.1g
High
16%
16%
Salt
0.20g
0.20g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
632kj/151kcal
Typical energy values per 100g:
632kj/151kcal
Ingredients
100g malted milk biscuits
50g unsalted butter, melted
2tbsp desiccated coconut
435g tin crushed pineapple
12g sachet Dr. Oetker Gelatine
250g Asda 50% Less Fat Light Original Soft Cheese
300ml Greek-style yogurt with honey
50g icing sugar
2tbsp demerara sugar
½ small fresh pineapple, peeled and sliced
4tbsp pomegranate seeds
Method
1
Line a 20cm round, loose-bottomed cake tin with baking paper.
2
Whizz the biscuits in a food processor. Add the melted butter and coconut and blitz to mix together. Spoon into the cake tin and press down with the back of a spoon. Chill in the fridge.
3
Drain the pineapple in a sieve, pressing out the juice with a wooden spoon. Reserve the juice and flesh.
4
Put 4tbsp of the juice in a glass bowl and sprinkle over the gelatine. Heat over a pan of simmering water, stirring occasionally, until dissolved and the liquid is clear. Cool for 5 mins.
5
Mix, not beat, the soft cheese, yogurt and icing sugar. Stir in the tinned pineapple flesh and cooled gelatine until smooth. Pour over the biscuit base and chill for 2-3 hrs until set.
6
Put the demerara sugar in a small frying pan; heat gently until melted. Add the fresh pineapple slices, increase the heat and cook for 2-3 mins, turning once, to caramelise. Leave to cool then halve.
7
To serve, remove the cheesecake from the tin. Arrange the pineapple slices on top with the pomegranate seeds.