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Quick pineapple cheesecake

Quick pineapple cheesecake

Prepare: 30 mins to 1 hour
Cook: less than 10 mins
Serve: Serves 1
Dietary: Nut-free Pregnancy-friendly

Cheesecake for one made easy. You can use any tinned fruit or biscuits that you have in the cupboard!

By Justine Pattison

From Kitchen Starter Pack

Ingredients

3 ginger biscuits
1 tbsp butter
5 tbsp full-fat cream cheese (also known as soft cheese)
2 tbsp double cream or coconut cream
2 tbsp icing sugar or caster sugar
½ lime, zest and juice
½ 230g tin pineapple chunks or 1-2 pineapple rings in juice, cut into 8 small wedges

Method

Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs.
Melt the butter in a small saucepan or microwave and stir in the biscuit crumbs.
Spoon the buttered crumbs into the base of a glass tumbler. Use the back of a spoon to press down lightly.
Put the cream cheese, double cream, sugar, lime zest and juice in a bowl. Add 2 teaspoons of the pineapple juice from the can and whisk until thickened.
Spoon the creamy filling onto the biscuit base. Top with the pineapple chunks then place in the fridge for 30 minutes. Decorate with extra lime zest if you like.

Recipe tips

Just multiply the ingredients to make several individual cheesecakes.