Ingredients

Servings: 8
Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes

For the Base:

• 200 g (7 oz) cookies (digestive biscuits or graham crackers work well)
• 80 g (2.8 oz) melted butter
• 30 g (1 oz) coconut flakes

For the Filling:

• 200 g (7 oz) canned pineapple, drained and chopped
• 2 egg yolks
• 1 tsp vanilla sugar
• 30 g (1 oz) cornstarch
• 80 g (2.8 oz) white chocolate, melted
• 80 g (2.8 oz) condensed milk
• 80 g (2.8 oz) ricotta cheese
• 100 ml (3.5 fl oz) whipping cream
• Juice of 1 lemon

For Garnish:

• Cinnamon or cocoa powder (optional)

Instructions

1. Prepare the Base

• Place the cookies in a food processor and pulse until fine crumbs form. If you don’t have a food processor, place the cookies in a resealable bag and crush them with a rolling pin.
• Transfer the cookie crumbs to a bowl and stir in the coconut flakes. Pour in the melted butter and mix until the mixture resembles wet sand.
• Press the mixture firmly into the base of a springform pan (8–9 inches in diameter). Use the back of a spoon to smooth the surface. Place the pan in the refrigerator to set while you prepare the filling.

2. Cook the Pineapple Filling

• In a medium saucepan, combine the chopped pineapple, egg yolks, vanilla sugar, cornstarch, and lemon juice. Mix well until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens. This will take about 5–7 minutes. Once thickened, remove from heat and let it cool to room temperature.

3. Prepare the Creamy Layer

• In a large bowl, beat the ricotta cheese, condensed milk, and melted white chocolate until smooth and creamy.
• In a separate bowl, whip the cream to soft peaks. Gently fold the whipped cream into the ricotta mixture, being careful not to deflate the cream.

4. Assemble the Cheesecake

• Spread the cooled pineapple filling over the chilled cookie base. Smooth it out evenly with a spatula.
• Pour the ricotta and whipped cream mixture over the pineapple layer, spreading it evenly to the edges of the pan.
• Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until fully set.

5. Garnish and Serve

• Before serving, carefully remove the cheesecake from the springform pan.
• Sprinkle the top with cinnamon or cocoa powder for a decorative finish. Slice into pieces and serve chilled.

Why This Recipe Is Timeless

The Pineapple and Coconut No-Bake Cheesecake is a dessert that transcends time and trends for several reasons:

1. Ease of Preparation: With no baking required, this cheesecake is perfect for novice bakers or anyone short on time.
2. Universal Appeal: The tropical flavors of pineapple and coconut are universally loved, making this a crowd-pleaser at any gathering.
3. Adaptability: This recipe is incredibly versatile. You can swap out pineapple for mango, passion fruit, or even berries to create a new variation.
4. Light Yet Decadent: The no-bake method results in a light and creamy texture, balanced by the richness of the ricotta and condensed milk.
5. Year-Round Relevance: This dessert works beautifully for summer picnics, winter holidays, and everything in between, thanks to its refreshing yet indulgent qualities.

Nutrition Facts (Per Serving)

• Calories: 320 kcal
• Protein: 6 g
• Carbohydrates: 32 g
• Fat: 19 g
• Fiber: 1 g
• Sugar: 22 g
• Sodium: 140 mg

FAQs

1. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well. Just ensure it’s finely chopped and cooked with the cornstarch mixture to achieve the desired consistency.

2. Can I substitute the ricotta cheese?

You can use cream cheese or mascarpone as a substitute for ricotta. The texture may vary slightly, but the result will still be delicious.

3. How long does this cheesecake last?

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. The flavors may even intensify as it sits.

4. Can I freeze the cheesecake?

Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.

Tips for Success

1. Use Room Temperature Ingredients: This ensures a smooth and creamy filling without lumps.
2. Chill Thoroughly: Allow the cheesecake to chill for at least 4 hours, or overnight, to ensure it sets properly.
3. Line the Pan: Use parchment paper or plastic wrap to line the base of your springform pan for easy removal.
4. Experiment with Flavors: Add a splash of rum or coconut extract for an extra tropical flair.
5. Decorate Creatively: Top with fresh pineapple slices, toasted coconut, or a drizzle of white chocolate for a visually stunning presentation.

Storage Tips

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and freeze for up to 1 month. Thaw before serving.

Conclusion: A Slice of Tropical Paradise

The Pineapple and Coconut No-Bake Cheesecake is more than just a dessert—it’s an escape to a tropical paradise with every bite. The combination of creamy ricotta, sweet pineapple, and buttery cookie crust creates a balance of flavors and textures that is truly irresistible.

This cheesecake is perfect for celebrations, family dinners, or even as a simple indulgence for yourself. Its timeless appeal lies in its simplicity, adaptability, and ability to bring a touch of sunshine to any occasion. So, gather your ingredients, channel your inner pastry chef, and treat yourself to this delightful dessert. It’s a slice of paradise you’ll want to return to time and again!