Virgin Pinacolada no bake Cheesecake
As i love making chesecakes, so i opted for this flavour being my favourite. Well, this very special Pinacolada Cheesecake is, for the 1st Birthday of my Blog.
The Piña Colada cocktail is a popular drink that features the flavors found in this cheesecake. The combination of pineapple and coconut combine for a marvelous, tropical-inspired cheesecake.That’s just double happiness when you can bring a wonderful dessert and cocktail together in one outstanding cheesecake.
It’s a great dessert and a show stopper for dinner parties or whenever you have friends over. The flavours really show through and luckily it’s quite light, but not calorie wise 😄
It takes a bit of prep time to make this cheesecake but you can prepare the base and filling ahead of time, allowing it to chill overnight. It’s super easy to make; filled with a creamy, no-bake cheesecake nd garnished with kiwis and strawberries.
I am so happy to share this recipe with you. it’s celebration time .”YUMMY TALES OF TUMMY” completed one blissful year. Thank you all for being a part of my journey. Thank you for all the love and appreciation.
Right this time last year I stepped into the blogging world. I published my first recipe for the world to see and since then there is no looking back. I so enjoy writing and developing a recipe for my blog.
A cake is a must for any celebration . So for this occasion I wanted to include my favorites in a recipe and keep it super simple. Something that each one of you can make very easily.
So here is my version of Tropical Virgin Pinacolada no bake cheesecake. ✔ Eggfree ✔ Gelatinfree ✔ No bake
TO MAKE BASE, 1ST LAYER
250 gms Marie biscuits + Oats bisc mix
125 gms Butter melted
Roasted dessicated coconut 4 tbsp
Grind biscuits until mixture resembles fine breadcrumbs. Add butter. Process until combined in the mixer.
Grease a small springform cake tin with loose bottom.
Press above mixture over base and side of prepared pan. Refrigerate for an hour.
TO MAKE PINEAPPLE COMPOTE
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required
In a pan put sugar and chopped pineapple pieces. Add some water and cook till pineapple softened and comes together as thick pulp.
FILLING, 2ND LAYER
2 x 250g packets cream cheese, Philadelphia, softened.
2/3 cup icing sugar
Whipped cream 1 cup
Coconut milk 1/2 cup
9 tbsp pineapple compote
1/2 cup coconut milk
Using an electric mixer, beat cream cheese, icing sugar, until smooth.
Add whipping cream, beat until combined.
Add coconut milk. Beat nicely.
Fold in pineapple compote. Scoop & pour mixture into prepared pan.Place pan in the refrigerator for atleast 3 hours.
Or if in hurry, keep in deep freeze for an hour and than in fridge, so tgat it sets properly.
PINEAPPLE & MANGO PUREE GLAZE
White Chocolate milky bar 3 small packs
Sweetened Condensed Milk 1/4 cup
Honey ¾ cup
Pineapple juice 50ml
Mango puree 1/2 cup
Powdered Gelatin 2tsp few drops of yellow food colour (optional)
Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.
Add the bloomed gelatin and the condensed milk and whisk smooth.Pour the entire hot mixture over the white chocolate and whisk smooth.Pour through a strainer into a clean container cool it.
Pour over cheese cakes once it has cooled a bit.
Decorate with more tropical fruits Kiwi and strawberries.
NOTES: 1. Let the cheesecake set properly. It takes it’s own sweet time to set.
2. While unmoulding cheesecake from springform tin, wrap a hot towel around the tin to ummould easily and neatly.
3. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.