Mandarin and Pineapple Cheesecake is a simple yet delicious cheesecake bursting with juicy mandarins on the top and chunks of pineapple in the filling. It's a really refreshing cheesecake, and even better, it's No Bake!

Oh my goodness! This is one of my all-time favorite no-bake cheesecake recipes. It's ever so simple to make and the ingredients are not complicated, mostly I expect you will have a supply in your store cupboard. Inexpensive, really tasty and so easy to make! The kids can help make this too!

For this recipe, I have obviously used mandarins and pineapples. I've used simple canned fruit, and let me tell you if you haven't tried this combination, you must!

When you bite into this mandarin and pineapple cheesecake, you get a burst of mandarin juiciness and pineapple, combined with the creamy cheesecake texture and then a nice crunch from the base. All in all, this is a keeper recipe, for its simplicity, 10 out of 10 for tastiness and it's budget friendly too!

So let's get straight to the recipe and see how we make our delicious mandarin and pineapple cheesecake. Please enjoy!

Prep Time

20 minutes

Cook Time

4 Hours refrigeration

Yield

6 servings

Equipment you will need

8-9 inch cake round tin. Springform or one where the base comes out. (You need to be able to get the pie out without damaging it.)

Ingredients

The Base

2 1/2 oz or 75 g butter
8 oz or 220 g Digestive Biscuits (cookies, see below) or Honey Graham Crackers

The Filling

7 fl oz or 200 ml fresh whipping cream
7 oz or 200 g cream cheese (room temperature)
1 cup or 150 g of Chopped pineapple, drained
1 Tablespoons Icing sugar / powdered sugar (optional)
1 Can of drained mandarins for decorating the top

Instructions

1. Cut out some parchment paper and line the base of the tin.

If you are using a spring form tin, I clip the parchment paper in & lock the tin. Then cut the excess paper off.

2. Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper.

Place all your digestives / Graham Crackers in a zippy bag,

and using a rolling pin bash them until they become fine crumbs.

3. In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not microwave for a further 10 seconds, or until it has completely melted. Add the crumbled digestives to the butter and mix very well until it is all incorporated.

4. Lightly (vegetable) oil the base of your tin if using a large tin. Transfer the digestives mixture to the baking pan.

5. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. 

Use the back of your hand and go along the edges pushing the mix down and compressing.

6. Add the icing / powdered sugar (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.

7. Brush the side of the tin all around with some vegetable oil or spray to prevent the pie from sticking then add the filling just like in the photo below.

8. Use a spatula and carefully smooth the surface of the mixture. Arrange the mandarins on the top. Place in the fridge for 4 hours MINIMUM.

Tips

• If you are worried the pie has not set, place it in the freezer for 60 minutes before you are ready to serve it, and then remove it from the tin and cut it whilst it is still cold.
• It is easier to cut 'clean' slices if you use a very sharp knife under hot water first, and cut straight through the pie.
• If you want to achieve a smooth finish on the top of the pie, use a long-bladed flat rounded knife, dip in a glass of hot water and smooth the surface and sides.

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