You are currently viewing Virgin Pinacolada no bake Eggless Cheesecake

Virgin Pinacolada no bake Eggless Cheesecake

Virgin Pinacolada no bake Eggless Cheesecake|Eggless Cheesecake| How to make an Eggless Cheesecake

 

Virgin Pinacolada 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 Pinacolda?

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

While our flavour is Virgin Pinacolda, 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 Pinacolda flavour was my undying love for Coconut.

Celebrating 1st Blog Anniversary with Virgin Pinacolada 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 Pinacolda flavour for a Cheesecake?

As i love making chesecakes, i chose Pinacolda 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 Pinacolada no bake Eggless Cheesecake. which is

✔ Eggfree  ✔ No bake

Have a look at interesting & no bake recipes

No bake Rajgira fruit tart

No bake Strawberry cheesecake cupcakes

 

Ingredients to make Virgin Pinacolada no bake Eggless Cheesecake :

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

 

Virgin Pinacolada no bake Eggless Cheesecake

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

Virgin Pinacolada no bake Eggless Cheesecake

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 .

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

Virgin Pinacolada no bake Eggless Cheesecake

Method to make Eggless Virgin Pinacolda 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.

20170214_141314

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
Gelatin 2 tsp                                                    Few drops of yellow food colour (purely optional)

Virgin Pinacolada no bake Eggless Cheesecake

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 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.

Virgin Pinacolada no bake Eggless Cheesecake

 

Decorate the cheesecake with Kiwi and strawberries pieces.

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.

 

Virgin Pinacolada no bake Eggless Cheesecake
 
Prep time
Cook time
Total time
 
Virgin Pinacolada 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:
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
  • Gelatin 2 tsp
  • 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 gelatin 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. 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.

 

This Post Has 6 Comments

  1. Deena

    wow…will try it out soon

  2. Neha

    What is pineapple compote?

    1. Lata Lala

      Thank you for writing in Neha. Pineapple compote is cooked pineapple in sugar & little water, kind of thick pulp.

Leave a Reply

Rate this recipe: