Indulge your taste buds in a tantalizing delight with an exquisite mini pineapple cheesecake bites. Picture this: a luscious creamy filling infused with the tropical sweetness of frozen pineapples, nestled upon a delectable biscuit base. This no-bake treat is quick and effortless to make, ensuring that every moment spent in the kitchen is a pure joy. The velvety smoothness of cream and cream cheese is perfectly balanced with a hint of zesty lemon juice, creating a symphony of flavors that will dance upon your palate. As you take your first bite, the delicate textures and refreshing pineapple notes will transport you to a sun-kissed paradise.
No-bake pineapple cheesecake
To sweeten August vibes and not have to turn on the oven, I am sharing a recipe for non-bake mini cheesecake bites. Thanks to quick mixing, you have a yummy dessert to munch on and your family will love you for it.
For these mini non-bake cheesecakes, I use a mini cheesecake tin that I got from Amazon. It has a removable bottom for each cavity and it makes it super easy to get the cakes out of the tin. You can of course use any tin you have or simply small cups if it is easier for you.
If you prefer a grander presentation, you have the option to create a single, magnificent pineapple cheesecake instead of individual desserts. In this case, the freezing time will need to be extended to ensure that the cake sets to perfection. By allowing the extra time for freezing, you'll be rewarded with a stunning, indulgent dessert that will impress everyone fortunate enough to enjoy it. So, whether you choose to make mini cheesecakes or a show-stopping cake, the delightful flavors and irresistible allure of this pineapple-infused treat are sure to make any gathering or occasion extra special.
This recipe is perfect as a Shavuot meal dessert and if you are looking for other cheesecake recipes you should check my individual crumb cheesecakes, Biscoff icebox cake, festive cheese tart or this yummy cheese danish recipe.
How to make mini cheesecake bites
The base of the cakes are crushed biscuits; you can use graham crackers or any other cookie of your choosing or even biscuits that you like. Simply crush the biscuits with butter in a blender to get a crumble sand texture. Then you press this as a base to the tin.
The main flavor of these mini cheesecakes is pineapple, I used frozen cut pineapple so you can make these all year around without any problems. I really love pineapple and I think this flavor goes well particularly during summer.
The filling is a classic cheesecake batter. The cream cheese in the filling needs to be at room temperature when making the cakes in order to avoid a lumpy mixture. Whip the filling ingredients to a unify batter and add on top of the bases.
Place the tin in the freezer to set for 1-2 hours.
For garnish, you can use any cut fruit, I garnished with fresh cut pineapple to match the main flavor of the mini cheesecakes.
Helpful tips to ensure that your no-bake mini pineapple cheesecakes turn out perfectly
Use a mini cheesecake tin
Grease the tin well before adding the base mixture. This will make it easier to remove the mini cheesecakes once they are set.
Blend the base ingredients to a sand texture
Ensure that the biscuits or graham crackers are finely crushed in the blender, creating a texture resembling sand. This will help the base hold together and provide a solid foundation for the cheesecake.
Press the base mixture firmly
After dividing the base mixture into each cup or cavity, use the back of a spoon or a small glass to press it down firmly onto the bottom. This will help the base set properly and prevent it from crumbling when serving.
Blend the frozen pineapples with cream
To create a smooth pineapple cream, blend the frozen pineapples with a portion of the cream until well combined. This will ensure that the pineapple flavor is evenly distributed throughout the filling.
Whip the filling ingredients thoroughly
When combining the pineapple cream, cream cheese, sugar, remaining cream, and lemon juice, make sure to whip them together until you achieve a uniform and silky batter. This will result in a creamy and velvety texture for your mini cheesecakes.
Allow the cakes to set in the freezer
After pouring the filling into the cups, place the mini cheesecakes in the freezer for 1-2 hours to set. This will help them hold their shape and make them easier to serve.
Garnish before serving
Just before serving, garnish your mini cheesecakes with freshly cut fruits of your choice. This will not only enhance their visual appeal but also add a burst of freshness to each bite.
Yes, you can use fresh pineapple instead of frozen pineapple. However, using frozen pineapple helps to achieve a smoother texture and enhances the overall flavor of the cheesecakes.
Absolutely! While the recipe suggests using pineapple for garnish, you can get creative and use any fruits of your choice. Berries, mango slices, or kiwi would work wonderfully as well.
Yes, you can make these mini cheesecakes ahead of time. Once they have set in the freezer, you can store them in an airtight container and keep them frozen until ready to serve. They can be stored for up to a week.
Absolutely! While the recipe suggests using graham crackers or biscuits for the base, you can experiment with different types of cookies. Options like digestive biscuits, shortbread cookies, or even homemade chocolate cookies can be used to add different flavors to the base.
Cream cheese provides a creamy and tangy flavor to the cheesecakes. While you can experiment with other soft cheeses, keep in mind that the taste and texture may vary. It's best to use cream cheese for the authentic cheesecake flavor.
Yes, if you don't have a mini cheesecake tin, you can use a regular muffin tin. Just make sure to line each cavity with paper liners for easy removal once the cheesecakes are set.
Yes. Use vegan biscuits for the base and to replace the butter you can use solid coconut oil. For the filling you can use a non-dairy cream like coconut cream, and vegan cream cheese like Tofutti.
Other no-bake desserts you should try:
Make these mini cheesecake bites today!
Whether you're hosting a gathering, treating yourself, or simply craving a taste of paradise, these no-bake mini pineapple cheesecakes are the ultimate dessert choice. So, why wait? Dive into this tropical delight and experience the joy of a homemade dessert that's both effortless and extraordinary. Don't deny yourself the pleasure any longer—gather the ingredients, follow the easy instructions, and embark on a culinary adventure that will leave you craving for more. Make these mini pineapple cheesecakes now, and let your taste buds revel in the blissful flavors of the tropics!
Mini Cheesecake Bites
For the base:
- 10 biscuits (graham crackers or other type you like)
- ¼ cup melted butter
For the filling:
- 1 cup cream
- 1 cup cream cheese
- ½ cup sugar
- ¼ cup frozen pineapples
- 1 teaspoon lemon juice
- Fresh cut pineapple
- grease well a mini cheesecake tin
- In a blender, blend the base ingredients to a sand texture.
- Divide the base mixture evenly in all cups / cavities.
- Press down with a spoon or a small glass the base mixture to the bottom of the cups / cavities.
- Set aside.
- In a blender, blend the frozen pineapple with 2 tablespoons of the cream to a smooth cream.
- Pour the pineapple batter to a bowl and add the cream cheese, sugar, rest of the cream and lemon juice. Whip well to a unify batter.
- Pour the filling on the cookie bases.
- Place the cakes in the freezer for 1-2 hours to set.
- Before serving, garnish the cakes with the fresh cut pineapple.
- Have a mini cheesecake and enjoy!