Virgin Pina colada no bake Eggless Cheesecake|Eggless Cheesecake| How to make an Eggless Cheesecake

Virgin Pina colada no bake Eggless Cheesecake/ Eggless Cheesecake is one super delicious treat for your tastebuds.

Cheesecake with the flavors of pineapple & coconut, is a perfect for Summer time or anytime.

What is Pina colda?

A summer season hot favorite, the Pina colada drink is made by blending pineapple and coconut with some rum.

While our flavour is Virgin Pina colda, so obviously, it does not contain any rum.

As you all know, I am a total sucker for everything about coconut. So the prime reason to choose this Virgin Pina colda flavour was my undying love for Coconut.

Celebrating 1st Blog Anniversary with Virgin Pina colada no bake Eggless Cheesecake

It’s celebration time for “YUMMY TALES OF TUMMY”, as it completed one blissful year. Thank you all for being an integral part of my blissful journey, thank you for all the love and appreciation.

Right this time last year I stepped into the beautiful world of blogging. I published my first recipe for the world to see, and since then there is no looking back for me. I so enjoy writing, developing recipes and clicking pictures for my blog.

Why Virgin Pina colada flavour for a Cheesecake?

As i love making cheesecakes, i chose Pina colada flavour for this cheesecake to celebrate my Blog’s 1st anniversary.

So on this special occasion we wanted to include our favorite flavours for cheesecake.

Next time you’re having a party or celebration, try this Virgin Pina Colada no bake Cheesecake, and see your folks & guests going gaga over it.

The combination of pineapple and coconut, when paired together to make cheesecake, it turns out to be one marvelous, tropical inspired delicious treat.

My version of no bake cheesecake:

So here is my version of Tropical inspired Virgin Pina colada Cheesecake. which is

✔ No bake

✔ Eggless

Have a look at interesting & no bake recipes

No bake Rajgira fruit tart

No bake Strawberry cheesecake cupcakes

Ingredients to make Virgin Pina colada no bake Eggless Cheesecake :

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

Grind biscuits until mixture resembles fine breadcrumbs. Add butter and process until combined in the mixer.
Grease a loose bottom spring form cake tin.
Press biscuit butter mixture over base and on sides of prepared pan too. Refrigerate for an hour to chill and set.

TO MAKE PINEAPPLE COMPOTE
Ingredients :
Pineapple chopped 4 slices
Sugar 4 tsp
Water as required

In a deep pan put sugar, chopped pieces of Pineapple, some water and cook till pineapple softens and turns in to a thick pulpy paste .

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

Method to make Eggless Virgin Pina colada no bake Cheesecake

Using an electric blender, beat cream cheese, icing sugar, until smooth.
Add whipping cream, beat until combined.
Add coconut milk. Beat nicely.
Fold in pineapple compote.

Scoop and 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 that 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
Agar agar 1.5 teaspoon                                        Few drops of yellow food colour (purely optional)

Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.

Add the bloomed agar agar and the condensed milk and whisk it smooth. Pour the hot mixture over the white chocolate and whisk. Strain it through a sieve. Cool it.

Once the cheesecake has cooled spread it over evenly.

Decorate the cheesecake with Kiwi and strawberries pieces.

NOTES:

1. You can replace agar agar flakes/powder with another setting agent like gelatin.

2. Let the cheesecake set properly. It takes it’s own sweet time to set.

3. While un moulding cheesecake  from spring form tin, wrap a hot towel around the tin to un mould easily and neatly.

4. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.

Virgin Pina colada no bake Eggless Cheesecake

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Virgin Pina colada no bake Eggless Cheesecake/ Eggless Cheesecake is one super delicious treat for your tastebuds. Cheesecake with the flavors of pineapple & coconut, is a perfect for Summer time or anytime.

Author: Lata Lala

Recipe type: Dessert

Cuisine: American

Serves: 6 slices

Ingredients

• TO MAKE BASE, 1ST LAYER
• 250 gms Marie biscuits + Oats bisc mix
• 125 gms Butter melted
• Roasted dessicated coconut 4 tbsp
• TO MAKE PINEAPPLE COMPOTE
• Ingredients :
• Pineapple chopped 4 slices
• Sugar 4 tsp
• Water as required
• FILLING, 2ND LAYER
• 2 x 250g packets cream cheese, Philadelphia, softened.
• ⅔ cup icing sugar
• Whipped cream 1 cup
• Coconut milk ½ cup
• 9 tbsp pineapple compote
• ½ cup coconut milk
• PINEAPPLE & MANGO PUREE GLAZE:
• White Chocolate milky bar 3 small packs
• Sweetened Condensed Milk ¼ cup
• Honey ¾ cup
• Pineapple juice 50ml
• Mango puree ½ cup
• Agar agar 1.5 teaspoon
• Few drops of yellow food colour (purely optional)

Instructions

1. For making base layer grind biscuits until mixture resembles fine breadcrumbs. Add butter.
2. S Process until combined in the mixer.
3. Grease a loose bottom spring form cake tin.
4. Press biscuit butter mixture over base and on sides of prepared pan too. Refrigerate for an hour to chill and set.
5. For pineapple compote :
6. In a deep pan put sugar, chopped pieces of Pineapple, some water and cook till pineapple softenes and turns in to a thick pulpy paste .
7. For 2nd layer:
8. Using an electric blender, beat cream cheese, icing sugar, until smooth.
9. Add whipping cream, beat until combined.
10. Add coconut milk. Beat nicely.
11. Fold in pineapple compote.
12. Scoop & pour mixture into prepared pan.Place pan in the refrigerator for atleast 3 hours.
13. Or if in hurry, keep in deep freeze for an hour and than in fridge, so that it sets properly.
14. PINEAPPLE & MANGO PUREE GLAZE:
15. Combine the pineapple juice, honey and mango puree in a heavy bottom sauce pot and bring to a boil.
16. Add the bloomed agar agar and the condensed milk and whisk it smooth. Pour the hot mixture over the white chocolate and whisk. Strain it through a sieve. Cool it.
17. Once the cheesecake has cooled spread it over evenly.
18. Decorate the cheesecake with Kiwi and strawberries pieces.

Notes

1. You can replace agar agar flakes/powder with another setting agent like gelatin.
2. Let the cheesecake set properly. It takes it's own sweet time to set.

3. While un moulding cheesecake from spring form tin, wrap a hot towel around the tin to un mould easily and neatly.

4. Let the yellow mirror glaze first come to the room temperature then only pour it over cheesecake.

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