Pineapple and black cherry cheesecake

    4 hours 28 min

    This pineapple and black cherry cheesecake is very easy to make and great for parties and BBQs. Allow plenty of time to set before serving.


    -, Gibraltar
    2 people made this

    Serves: 12 

    • 2 (135g) packets pineapple jelly
    • 300ml (1/2 pt) boiling water
    • 1 (500g) pack digestive biscuits
    • 250g unsalted butter
    • 300ml (1/2 pt) whole milk
    • 2 (36g) packets dream topping
    • 500g Philadelphia® cream cheese
    • 2 tins black cherry filling

    Prep:25min  ›  Cook:3min  ›  Extra time:4hr setting  ›  Ready in:4hr28min 

    1. Melt the pineapple jelly in the boiling water and leave to cool.
    2. Place the digestives in a sealable freezer bag and roll with a rolling pin to crush to crumbs.
    3. In a saucepan over a medium heat, melt the butter then add the crumbs and stir to coat. Press the mixture evenly into the base of a 30cm round springform cake tin or into a glass baking dish.
    4. Pour the milk into a bowl then sprinkle the dream topping powder into the milk. Whisk using a hand mixer until thick and creamy.
    5. To the dream topping add the jelly and cream cheese and whisk all together until well combined. Pour over the biscuit base and place in the fridge to set, 4 to 6 hours.
    6. Once set, remove from the fridge and add the black cherries over the top. Pop the side off the springform tin (if using) and place the cheesecake on a serving plate. Serve and enjoy!


    For decoration I whipped up some double cream and piped it on. It didn't only give it a nice look, but tasted great also!

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