Select Page

20170214_181127_wm

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.

Image-4351

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

Ingredients :

TO MAKE BASE, 1ST LAYER
250 gms Marie biscuits + Oats bisc mix
125 gms Butter melted
Roasted dessicated coconut 4 tbsp

170315033315_wm

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
Ingredients :
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required

170315110425_wm

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
Ingredients :

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

170315110245_wm

Method
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.

20170214_141314

Or if in hurry, keep in deep freeze for an hour and than in fridge, so tgat it sets properly.

PINEAPPLE & MANGO PUREE GLAZE

Ingredients
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)

170315110728_wm

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.

quickgrid_201731523949729_wm

20170214_181704-1_wm

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.