Pineapple Lump Cheesecake

By Jeannette Olds  •   1 minute read

Pineapple Lump Cheesecake

Pineapple Lump cheesecake is a great dessert that any pineapple lump lover will enjoy.


  • 200 gram chocolate wheat biscuits
  • 100 gram butter, melted
  • 1 packet (140g) pineapple lumps
  • 250 gram cream cheese, softened
  • 1/4 cup caster sugar
  • 1 small can crushed pineapple
  • 2 teaspoon gelatin
  • 200 gram crème fraîche

  • 1
  • In a food processor whizz biscuits until finely crumbed, then add the melted butter. Mix well. Press into base and sides of a 21cm fluted tart tin and chill until required.
  • 2
    Freeze the pineapple lumps to make them easier to cut.
  • 3
    Beat cream cheese and caster sugar until smooth. Combine juice from the pineapple with gelatin, let swell for 2 minutes, then heat until dissolved. Ad the crushed pineapple and gelatin mix to the cream cheese mix and blend. Fold in through the crème fraîche and half a packet of chopped pineapple lumps.
  • 4
    Spoon mixture into prepared biscuit base and top with remaining pineapple lumps.
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