How To make Low Fat Pineapple Cheesecake

Pineapple Cheesecake. Juniors Cheesecake Copycat Recipe

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Crust :
200 grams cookies
1 tbsp brown sugar
4 tbsp butter

Filling :
2 8oz bars of cream cheese
2 tbsp vanilla
3/4 cup of sweetened condensed milk
2 tbsp lemon juice ( juice of 1 lemon)
1/4 cup of sour cream
2 tbsp heavy cream
2 large eggs

Topping
1 cup of crushed pineapple and juice together
2 tbsp brown sugar
1 tbsp lemon juice
splash of vanilla
1 tbsp corn starch
1 tbsp water

HOW TO BAKE A GLUTEN FREE CHEESECAKE (Pineapple Cheesecake)

This is my version of Pineapple Gluten Free Cheesecake. This has been my husband's favorite. Also, I have made a Blueberry Muffin Cheesecake at the very end since I had leftover cheesecake filling. Make sure to finish the video. Kindly like, subscribe and hit the bell button for notifications. Thanks for watching! Leave a comment if you have any dish recipe request.

#HowToMakeCheesecake #Cheesecakerecipe #GlutenFree

No Bake Pineapple Cheesecake

About this recipe:
In my opinion, this is the best cheesecake ever made. The preparation is easy and there are only a few ingredients. Also, the ingredients are just the ingredients and not a bunch of additives and preservatives, making it a healthier alternative to store bought deserts. Give this recipe a try and I'm sure you will agree it's the best cheesecake you have ever tried.

Don't like pineapple?
Even if you don't like pineapple, you should try this recipe. I have family members who don't like pineapple but love this desert. They don't just tell me they love it, they request it whenever they visit. You know who you are!!

Feedback:
Leave a comment if you make it and also if you tried any modifications and how it turned out.

About the recipe comments in the video:
I'm new so YT won't let me add a link in the description yet so once they decide I'm ok, I will add a link to the recipe. All the ingredients are listed in the video and below in the description.

Store it:
This desert doesn't usually last more than a couple of days whenever I make it but it should be able to be stored in the refrigerator in a covered container for about a week. I have never tried to freeze it so if you do, please leave a comment with your results.

About 15-20 minutes to make.

INGREDIENTS:
FILLING:
1 3 oz package of lemon gelatin and 1 3 oz package of lime gelatin
or 1 6 oz package of lemon gelatin
2 16 oz packages cream cheese – Not low fat.
1 14 oz can chilled sweetened condensed milk
1 12 oz can chilled evaporated milk
1 8 oz can Pineapple or fresh pineapple
1/4 cup (32g) confectioners/powdered sugar - You can use regular sugar but confectioners sugar will incorporate better.

CRUST:
1 box of Graham Cracker Crumbs or Graham Crackers – cinnamon graham crackers are best.
1/2 cup (4oz) (1 stick) Butter
1 Tbsp (12.5g) Sugar – optional for crumbs and not needed if you use crushed cinnamon graham crackers.
1/2 tsp (1.3g) cinnamon – optional for crumbs and not needed if you bought cinnamon graham crackers.

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No bake cheesecake

This Cheesecake has 147g of Protein

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Macros entire cheesecake: 1110 calories, 84C, 14F, 147P
400g skyr
400g cream cheese
30g flour
2 eggs
60g whey
3g ginger
30g sweetener
15g vanilla extract
100g canned fruit +50g fruit juice

Bake at 180°C or 350°F (i said 400 in the video, that is wrong) for 35-45 min. Refrigerate overnight.


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No Bake Pineapple & Passionfruit Cheesecake!

Recipe and video for how to make this deliciously light and fluffy no bake pineapple & passionfuit cheesecake! Super easy, no bake needed, just mix everything together and place in the fridge to set!

Recipe:

Ingredients:

250g digestives
100g melted butter

360g full fat high quality cream cheese (e.g Philadelphia)
50ml pineapple syrup
½ tsp vanilla powder
1 tsp freeze dried passionfruit
330ml double cream
15g icing sugar

decorations - I used white chocolate curls

Directions:

Place the digestives in a sealed bag and make break them into crumbs.
Pour the crumbs into a bowl and add the melted butter.
Mix together.
Pour into a lined cake pan and press flat onto the bottom of the cake pan.
Place in the fridge to cool for at least 30 minutes.
Place the cream cheese in to a large bowl and whisk until creamy, add the pineapple syrup and whisk until combined.
Add the vanilla and passionfruit powder and whisk until combined.
Add the cream and whisk until thickened.
Add the icing sugar and whisk until light and fluffy and you can form stiff peaks.
Spread evenly over the biscuit base and place in the fridge to set for at least 4 hours.
Decorate with white chocolate curls.

Super Easy No-Bake Cheesecake (No Egg, No Gelatine, No Condensed milk)

This no-bake vanilla cheesecake is with smooth creamy filling, perfectly combined with a biscuits base that has a slight salty touch to it. Great combo! Super easy and doesn't require gelatine. Do try!

Prep time: 15 minutes
Refrigerate: 8 hours
Total time: 8 hours 15 minutes
Servings: 8 portions

---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
***For the Crust***
125g (4 oz) cookies crumbs (Leibniz Butterkeks, Oreo, digestive bisquits etc.)
1/4 cup (50g) butter, melted

***For the Cheese filling***
1+1/3 cups (300 g) Full fat Cream cheese, room temperature
5.3 oz (150g) white chocolate
3/4 cup (200ml) Heavy cream
1 teaspoon Vanilla extract

????‍????Instructions
✅Line the sides and the bottom of 7-inch (18 cm) springform pan.
✅To make the crust: crush cookies into fine crumbs (using a food processor or a Ziploc bag). Add melted butter and mix until combined. Press into bottom of 7-inch (18 cm) springform pan. Refrigerate while making the filling.
✅Melt a white chocolate over the water bath. Allow to cool down slightly.
✅Add cream cheese and vanilla mix until everything is combined and smooth and there are no lumps in the mixture.
✅In a separate bowl whip heavy cream to medium peaks. Gradually fold into the cheesecake mixture.
✅Pour the filling into the pan.
❄️Refrigerate overnight
✅Decorate the top of the cake with cookies crumbs or with fresh fruits if desired

**Storage:**
✅Store in the fridge up to 3 days or freezer up to 1 month

❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!


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