Exotic-fruits-cheesecake

Pomegranate and pineapple no-bake cheesecake

A sweet and tangy spin on a traditional creamy cheesecake

By , 24 April 2019

(1 vote)

Pomegranate and pineapple no-bake cheesecake
  • Prep: 45 Mins
    plus chilling

  • Serves: 14

Nutritional Info
Each 103g serving contains
  • Energy

    651KJ

    156KCAL

    8%
  • Fat

    7.5g

    med

    11%
  • Saturates

    4.9g

    med

    25%
  • Sugars

    14.1g

    med

    16%
  • Salt

    0.20g

    low

    3%
of your reference intake.
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
  • Line a 20cm round, loose-bottomed cake tin with baking paper.

  • 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.

  • Drain the pineapple in a sieve, pressing out the juice with a wooden spoon. Reserve the juice and flesh.

  • 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.

  • 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.

  • 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.

  • To serve, remove the cheesecake from the tin. Arrange the pineapple slices on top with the pomegranate seeds.