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Milkless Pineapple Cheesecake
Milkless Pineapple Cheesecake is a modern American recipe for a classic cheesecake analogue that uses coconut cream thickened with gelatine and flavoured with pineapple as the cream cheese substitute. The full recipe is presented here and I hope you enjoy this classic American version of: Milkless Pineapple Cheesecake.
prep time
20 minutes
cook time
5 minutes
Total Time:
25 minutes
Additional Time:
(+chilling)
Serves:
8
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesUSA Recipes
This is a classic recipe for a cheese-free cheesecake using a blend of powdered milk, gelatine and pineapple as the cheese substitute.
Ingredients:
300g crushed pineapple, drained
80ml pineapple juice (use the juice from the tin)
200ml coconut cream
100g dry powdered milk
3 packets of sweetener
1 tbsp vanilla extract
2 envelopes gelatine (14g powdered gelatine)
2 tbsp lemon juice
50ml boiling water
Method:
In a blender, combine the pineapple, gelatine, water and pineapple juice. Blitz on high sped for 2 minutes then add the coconut cream, vanilla extract and lemon juice.
Blend for 2 minutes more then pour into a 22cm diameter pie dish. Refrigerate for about 3 hours, or until set. Decorate and serve.
