No-Bake Cheesecake With Caramelized Pineapple and Coconut
- Total Time
- 1 hour, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:9 to 12 servings
- 1cup/200 grams granulated sugar
- 1½cups/225 grams fresh pineapple, peeled, cored and cut into 1-inch cubes (from about ½ small pineapple)
- 6tablespoons/85 grams unsalted butter (¾ stick), melted, plus more for greasing the pan
- 7ounces/200 grams gingersnaps, from about 28 (2-inch) cookies
- 1tablespoon granulated sugar
- ½teaspoon fine sea salt
- 1(13-ounce/400-milliliter) can full-fat coconut milk
- 1½teaspoons powdered gelatin
- 16ounces/450 grams cream cheese, cut into 1-inch pieces
- ½cup/100 grams granulated sugar
- ½teaspoon fine sea salt
- 1tablespoon lime zest plus 2 tablespoons juice (from 2 limes)
- Toasted coconut flakes (optional), for topping
For the Caramelized Pineapple
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
425 calories; 27 grams fat; 17 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 35 grams sugars; 4 grams protein; 322 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Make the caramelized pineapple: Heat a medium saucepan over medium until a drop of water sizzles on the surface. Reduce heat to medium-low and make a dry caramel by adding the sugar in an even layer. The sugar should begin melting into a clear syrup once it hits the pan. If it browns immediately, your pan is too hot and the heat should be turned down. Allow the sugar to melt, stirring with a heat-safe spatula to cover any dry spots, about 3 minutes. As the crystals melt, the syrup will change color from light to golden brown, about 5 minutes. Once melted, continue to stir and cook the syrup until it is a deep amber color, 2 to 4 minutes.
- Step 2
Reduce heat to medium-low, and very carefully, to avoid splatter, add the pineapple all at once. Immediately cover with a lid to prevent the hot liquid from bubbling over. Once the bubbling slows after 1 to 2 minutes, stir the mixture to melt any hard chunks of caramel that have formed, 2 to 3 minutes. Remove from heat and allow the pineapple pieces to steep in the caramel syrup until they are infused, at least 30 minutes (or up to overnight in the refrigerator). The pineapple will turn a deeper yellow as it steeps, and will develop a more pronounced caramel taste. (Caramelized pineapple can be made up to 1 week ahead, refrigerated and stored in the syrup.) Using a fork, remove the pineapple pieces from the syrup, transfer them to a food processor to purée, or finely chop. Reserve and refrigerate the leftover caramel syrup for another use.
- Step 3
Make the crust: Lightly grease and line an 8-inch square pan with parchment paper, leaving about a 2-inch overhang on two sides. In a food processor, pulse the gingersnaps until they form coarse crumbs. (Alternatively, place gingersnaps in a resealable bag and crush with a wine bottle or rolling pin.) You should have about 1½ cups crumbs. Transfer crumbs to a medium bowl; stir in the melted butter, sugar and salt. The crumbs should look slightly wet and clump up when pressed together in your palm. Pour the mixture into prepared pan and spread to completely cover the bottom. Use the flat side of a measuring cup to compress, push and flatten the crumbs to cover the base and about ¾-inch up the sides. Refrigerate while you make the filling. (Crust can be wrapped in plastic and refrigerated up to 1 day ahead.)
- Step 4
Make the filling: In a small saucepan off the heat, combine ½ cup/120 milliliters coconut milk with the gelatin and allow to bloom, about 5 minutes. In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, sugar, salt, lime zest and juice on the lowest setting until smooth. Heat the coconut milk-gelatin mixture on low to melt, about 2 minutes. Remove from heat and stir in the rest of the coconut milk to cool down the mixture. Scrape down the bowl and switch to the whisk attachment. Slowly pour in the coconut milk mixture with the mixer on the lowest setting. Stop to scrape down the sides as needed. As the coconut milk incorporates, the mixer speed can gradually be increased to medium to make sure the mixture is smooth throughout.
- Step 5
Pour the mixture into the prepared crust and dot the top with teaspoonfuls of the pineapple purée. Some spoonfuls will sink in to create lovely pockets of pineapple within the cream filling, which is fine! Chill at least 8 hours and up to overnight.
- Step 6
To unmold, run a knife or an offset spatula along the sides of the pan to loosen the crust. Lift both sides of the parchment and move cake to a board. Slice into 9 to 12 squares with a clean, warm knife, top each square with toasted coconut if using.
Private Notes
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Cooking Notes
Ginny Sher
I googled the answer to this and learned that gelatin can be subbed to agar agar in 1 to 1 amounts, using volume rather than weight. (i.e. 1 tsp gelatin to 1 tsp agar agar. Their weights will be different.)
Sabina
Like all of Yewande's recipes, this one was really imaginative. Takes some work, but just pretend you're in Great British Baking Show and you'll be ready for your handshake by the end. Next time, I'd definitely steep the pineapple at least overnight, and be heavy-handed with the lime zest. Take your time and be gentle with the caramel, especially after adding the pineapple. If you got to this recipe thinking it would be a quicker and easier than normal cheesecake, run away! It's worth the effort
Chantal
I would really appreciate agar agar amounts as an alternative in recipes using gelatine. So many desserts are not vegetarian due to the use of gelatine. Giving agar agar amounts in addition to allow vegetarians to attempt the recipes as well would be really kind.
ds
I’m in a small town in Mexico and can’t find unflavored gelatin but I can find Jello desserts in various flavors including pineapple. I’m going to try the recipe using that.
CherylS
I loved this with the pineapple, but I’ve gone on to make it with other things and it’s even better and less fussy. One time I made a raspberry sauce and just spread it over the top (you’ll want to sieve the sauce to get the seeds out). I just recently made it and used a lime curd as a topping, also delicious. I use coconut cream instead of full-fat coconut milk. I also find that it really doesn’t get firm, so I just dish it up into bowls. It’s still delicious and a great dessert.
Catalina
Sooo I made this while drunk and completely forgot to put the rest of the coconut milk after the initial half cup. Good news is that it still tastes great the next day, much more of a key lime pie texture than cheesecake. Used agar agar instead of gelatin as well.
dee from New Orleans
I love cheesecake but, this is not the answer. The taste is good. Mine was goopy mess. More like a cheese fluff.
Maria
Don't think this was worth the effort. The cheesecake itself was pretty plain. Definitely would soak the pineapple overnight if you're going to try it. Also add more gelatin that the recipe calls for.
BetsyHK
Look for grenetina in Mexico. It’s easy to find in any shop that sells party goods if not in a supermarket. It’s usually the Knox brand, but is sometimes sold in small plastic bags with no label if it’s a small shop.
BetsyHK
Look for grenetina in Mexico. It’s easy to find in shops that sell party goods if not available in a supermarket.
lindsay-baker
I added about 4 tablespoons of butter to the sugar and my caramel turned out fine. No crystalization issues once I did this. Just an idea for all of you struggling with the caramel.
charlotteintoronto
My cheesecake filling didn’t set completely after 8 hours but was still delicious. I put the leftovers in the freezer and those have been fantastic!
ds
Update on making this with pineapple flavor Jello gelatin in Mexico when I couldn’t find unflavored gelatin. It was definitely edible and a neighbor thought it was great. The texture was a little too firm and the pineapple flavor from the jello was not great. However, this year I brought a packet of unflavored gelatin with me to Mexico and am going to try again.
ds
This is a follow up to my note about trying the recipe with pineapple flavored Jello as I couldn’t find unflavored gelatin in my town in Mexico. The pineapple Jello on its own was gross and I had to guesstimate quantity. The result came out firmer than I would have liked but actually was still great tasting. It was my birthday cake since the oven wasn’t reliable. Getting ready to return to Mexico but bringing unflavored gelatin with me this time.
Chantal
I would really appreciate agar agar amounts as an alternative in recipes using gelatine. So many desserts are not vegetarian due to the use of gelatine. Giving agar agar amounts in addition to allow vegetarians to attempt the recipes as well would be really kind.
Ginny Sher
I googled the answer to this and learned that gelatin can be subbed to agar agar in 1 to 1 amounts, using volume rather than weight. (i.e. 1 tsp gelatin to 1 tsp agar agar. Their weights will be different.)
Sabina
Like all of Yewande's recipes, this one was really imaginative. Takes some work, but just pretend you're in Great British Baking Show and you'll be ready for your handshake by the end. Next time, I'd definitely steep the pineapple at least overnight, and be heavy-handed with the lime zest. Take your time and be gentle with the caramel, especially after adding the pineapple. If you got to this recipe thinking it would be a quicker and easier than normal cheesecake, run away! It's worth the effort
Bridgetly
I tried this recipe because my oven's broken. Although I enjoyed the dish in the end, it didn't go as expect. First, I agree with the review that said the times listed for the caramel was wrong. My caramel never reliquified after adding the pineapple. It still tasted delicious, but I had to deal with hardened chunks of caramel stuck to the pan for clean up. Next, mine did not set properly. It has more of a jello consistency. I don't know where I went wrong.
Dotti
Unfortunately underwhelmed - this was a lot more work than I thought it would be, based on the indications in the recipe. Followed the recipe to the letter. The caramel making and the stirring on the pineapple takes far longer than indicated - took me about 45 minutes to do just that. The results are just OK - sadly, I won't make this again. :-(
ds
I’m in a small town in Mexico and can’t find unflavored gelatin but I can find Jello desserts in various flavors including pineapple. I’m going to try the recipe using that.
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