Pineapple Whipped Cheesecake
Hey Foodies! It’s been a while… like 3 years. We have been incredibly busy over the past few years and lots has happened. But at the same time things are mostly still the same, and we have really missed blogging all the delicious food we have been cooking and eating. So let’s get right into things!
It’s summertime and that means I want all the fresh fruit and desserts. I don’t know what it is about the summer but I always find myself reaching for fruit and looking to incorporate them into as many meals as possible. Lately I’ve been on a pineapple and watermelon kick (keep an eye out for a watermelon recipe coming you way soon), so we created this Pineapple Whipped Cheesecake.
Recently I’ve been craving cheesecake but I hate the hassle of baking it and then having to wait for it to cool and set in the fridge for a million hours (okay, yes, I know thats dramatic, but you know what I mean). So this recipe has no eggs and the cheese cake doesn’t require any baking at all. In fact, this whole recipe is super simple and can be whipped up in about 15 minutes. I will say that you should take your cream cheese out of the fridge a bit in advance so that it has time to soften. That way it is easier to cream with the sugar.
Since I have been reaching for pineapple so much lately, we have had an abundance in the fridge. Matt isn’t a huge pineapple fan and once you cut open a pineapple, you really don’t have long before you need to finish it. So we decided to get creative and make it into an easy dessert. I must say that the marrying of the sweet pineapple and the creaminess of the cream cheese is an absolute perfect combination.
The 2 Main Components
This recipes consists of 2 major components. The cheesecake mixture which is a mixture of softened cream cheese, sugar, pure vanilla extract, pineapple juice, light Cool Whip and pineapple. The second major component of the recipe is the graham cracker crumble. We used Schar Honeygrams and crushed them in their plastic pouches with the flat side of a meat tenderizer. Then we poured them into a bowl and added melted butter.
The Schar Honeygrams are the best gluten free dupe I have found that are comparable to a regular gluten containing graham cracker. I also find that they are very easy to find in multiple grocery stores. They are for sure on the pricier side but are definitely worth it. We have used them in the past for s’mores, as well in many different desserts. They are the perfect substitute with no gluten, without compromising on the flavour and texture.
The Star of the Show: Pineapple!
Now to talk about the pineapple which is the star of the show. This pineapple was absolutely perfect, it was so sweet and juicy, we cut it open at the perfect time. If you’re not a fan of cutting an entire pineapple open, then you’re more than welcome to buy pre-cut pineapple at the grocery store and use that. However, if you will go through an entire pineapple but hate the process of cutting it. I highly recommend buying one of these super cool pineapple cutting tools. They make the process so incredibly easy. You won’t ever cut another pineapple with just a knife again.
How to make Pineapple Whipped Cheesecake
This recipe is so simple and easy but is so delicious. All you have to do is crush up the graham crackers, and combine them with a couple tablespoons of unsalted butter in a bowl. Then transfer them to a lined baking sheet and pop it into the oven at 350 degrees (F) for 3 minutes. After stir the mixture around and pop it back into the oven for 3 more minutes. Then set aside to cool while you make the whipped cheesecake.
For the Whipped Cheesecake component you will need a stand or hand mixer. I used a hand mixer and it worked out great. Put the softened cream cheese and white sugar in a mixing bowl and mix on low until it is mostly combined. Add the pineapple juice (this can be from the fresh pineapple or from a carton) and continue to mix on low until combined. Next, add in the cool whip and mix until it has all come together. Fold in the chopped up pineapple pieces until evenly distributed.
Once done, transfer the whipped cheesecake mixture to a piping bag with your desired tip or a large hole at the bottom. If you want to use a fancy piping tip make sure you cut the pineapple pieces small enough to fit through the tip, otherwise cut a large hole. Or you can just spoon the mixture and skip the piping bag all together.
Lastly, you will want to layer the graham cracker crumble and the whipped cheesecake in your desired jar, glass or bowl. I like using a glass (we used large stemless wineglasses) so that you can see the layers on the side. Once you are done layering the graham cracker crumble and pineapple whipped cheesecake, top with fresh cut pineapple.
We hope you enjoy this Pineapple Whipped Cheesecake! Let us know if you try out this recipe. If you’re looking for other gluten free desserts check out our Strawberries and Cream Trifle and Flourless Chocolate Lava Cake.
Happy Eating Foodies!
| Prep Time | 20 minutes |
| Cook Time | 6 minutes |
| Servings |
people
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- 10 pieces Schar Gluen Free Honeygrams 2 pouches
- 2 tablespoons Unsalted Butter
- 8 oz Light Cream Cheese softened
- 1/3 cup White Sugar
- 2 tablespoons Pineapple Juice
- 1/2 tub Light Cool Whip
- 3 rings Pineapple 2 1/2 pieces for cheesecake 1/2 a piece for topping
Ingredients
Graham Cracker Crumble
Pineapple Whipped Cheesecake Mixture
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- Preheat oven to 350 degrees (F). Prepare a small baking sheet with parchment paper and set aside. Take 2 pouches of the Schar Gluten Free Honeygrams and crush them with a spoon, meat tenderizer or rolling pin. Pour them into a small mixing bowl.
- In a small microwave safe bowl add 2 tablespoons of unsalted butter and place in microwave for 20-30 seconds or until melted. Pour melted butter into the bowl with the crushed graham crackers/honeygrams, mix together until combined. Spread the mixture on the prepared baking sheet and place in pre-heated oven for 3 minutes.
- Stir the mixture and put back in the oven for an additional 3 minutes. Once done take out and set aside to cool.
- First make sure your cream cheese is softened. Next cut your pineapple into small 1cm cubes.
- In a large mixing bowl add in softened cream cheese and 1/3 cup of white sugar. Use a stand or hand mixer on the low setting to combine. Add in 2 tablespoons of pineapple juice and mix until combined.
- Next add in half a tub of cool whip and mix on low until it has all come together. Lastly, fold in the chopped pineapple pieces. Transfer to a piping bag with a tip or large hole.
*If you are wanting to use a piping tip make sure you cut the pineapple pieces small enough for them to pass through the tip. Otherwise create a hole on the bottom of the piping bag large enough for the pineapple pieces. Additionally, you can skip the piping bag and just spoon the mixture into the glass.jar.