Prep Time: 30 minutes

Chill Time: 6 hours (minimum), or overnight

Total Time: 6 hours 30 minutes

Servings: 12

Difficulty: Medium (requires careful layering and setting)

Category: Dessert

Ingredients

For the Crust:

250g (about 2 cups) digestive biscuits or graham crackers

100g (7 tbsp) unsalted butter, melted

1 tbsp granulated sugar

For the Cheesecake Filling:

500g (17.6 oz) full-fat cream cheese, softened to room temperature

100g (½ cup) caster sugar (or fine granulated sugar)

250ml (1 cup) heavy whipping cream, cold

200ml (¾ cup + 2 tbsp) canned coconut cream (the thick part from the top of the can)

1 tsp pure vanilla extract

3 tsp powdered gelatine

3 tbsp cold water

For the Pineapple Topping:

400g (about 2½ cups) fresh pineapple, finely chopped (divided)

250ml (1 cup) pineapple juice (from fresh or unsweetened canned)

50g (¼ cup) granulated sugar

2 tsp powdered gelatine

2 tbsp cold water

For Garnish (Optional):

Toasted coconut flakes

Fresh pineapple slices

Mint leaves

Instructions

Prepare the Crust

Line the base of your springform pan with parchment paper. Lightly grease the sides.

Place the biscuits in a food processor and pulse into fine crumbs. Alternatively, place them in a sturdy zip-top bag and crush with a rolling pin.

In a medium bowl, combine the biscuit crumbs, melted butter, and 1 tbsp sugar. Mix until the crumbs resemble wet sand and hold together when pressed.

Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass or measuring cup to compact it well.

Place the crust in the refrigerator to set while you make the filling.

Make the Cheesecake Filling

Bloom the gelatine: In a small bowl, sprinkle 3 tsp of gelatine over 3 tbsp of cold water. Let it sit for 5 minutes to soften and “bloom.”

In a large mixing bowl, beat the softened cream cheese and caster sugar together with an electric mixer on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

In a separate, clean bowl, whip the cold heavy cream and coconut cream together until you achieve soft to medium peaks. Be careful not to over-whip.

Dissolve the gelatine: Gently heat the bloomed gelatine for about 10-15 seconds in the microwave, or set the bowl over a small pot of simmering water, until it becomes a clear liquid. Do not boil.

Quickly stir a few tablespoons of the cream cheese mixture into the liquid gelatine to temper it, then pour this back into the main cream cheese bowl. Mix on low speed to incorporate.

Gently fold the whipped coconut cream into the cream cheese mixture using a spatula until no white streaks remain. Stir in the vanilla extract.

Assemble & Set the Filling

Remove the chilled crust from the fridge. Pour the cheesecake filling over the crust, smoothing the top with your spatula.

Gently tap the pan on the counter a few times to release any air bubbles.

Return the pan to the refrigerator and chill for at least 4 hours, or until the filling is completely firm to the touch.

 Create the Pineapple Topping

Bloom the gelatine: Sprinkle 2 tsp of gelatine over 2 tbsp of cold water in a small bowl. Set aside.

In a small saucepan, combine 250g (about 1½ cups) of the finely chopped pineapple, pineapple juice, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Cook for 5 minutes until the pineapple softens slightly.

Remove from heat. Using a fork or slotted spoon, scoop out about half of the softened pineapple pieces and spread them evenly over the set cheesecake layer.

Dissolve the gelatine: Stir the bloomed gelatine into the hot pineapple juice mixture in the pan until it completely dissolves.

Let this pineapple syrup cool at room temperature for 20-25 minutes until it is just barely warm to the touch (if it’s too hot, it can melt the cheesecake layer).

Carefully pour the cooled syrup over the cheesecake, ensuring it covers the pineapple pieces evenly.

Scatter the remaining 150g of fresh, raw chopped pineapple over the top for a burst of fresh texture.

Final Chill & Serve

Very carefully transfer the cheesecake back to the refrigerator. Chill for at least another 2 hours, or preferably overnight, for the pineapple topping to set into a soft, sliceable jelly.

To serve: Run a thin, hot knife around the edge of the pan before releasing the springform collar. Garnish with toasted coconut flakes, fresh pineapple slices, and mint if desired.

Use a sharp knife dipped in hot water and wiped dry for clean slices. Serve immediately and enjoy the taste of the tropics!

Notes & Tips for Success

Coconut Cream: For best results, place your can of coconut cream in the fridge overnight. Scoop out the solid, thick cream from the top, avoiding the thinner liquid at the bottom.

Gelatine: Do not skip the blooming step. It ensures the gelatine dissolves smoothly and sets properly without lumps.

Preventing Cracks: Allowing each layer to cool properly before adding the next is key to distinct layers and prevents sinking or cracking.

Make Ahead: This cheesecake is an ideal make-ahead dessert. Prepare it fully 1-2 days in advance.

Variation: For a mango-passionfruit twist, replace the pineapple topping with a puree of mango and a few tablespoons of passionfruit pulp.