Pineapple Cheesecake

I came up with this recipe because I love making cheesecakes and I wanted to find a way to preserve all the benefits of raw pineapple. Additionally, these cheesecakes are easy to make and fun to decorate! I have used several small individual moulds so that you can do the recipe together with your children and decorate each cake differently. 

* Gluten free, Egg free



For the base:

  • 1 cup fresh pineapple, minced in a food processor

  • ¾ cup almond flower

  • 1 tbsp. coconut oil


For the top layer:

  • 250 g home-made cottage cheese or ricotta cheese

  • 250 g organic mascarpone cheese

  • ¼ cup honey

  • Pinch of cinnamon


For the decoration:

  • Small pieces of pineapple

  • Any fresh berries

  • Cinnamon

  • Mint leaves


Mix together all the ingredients necessary for the base. Place each of your moulds on individual small plates. I used 5 moulds, each 6 cm wide. Spoon an equal amount of base mix into each mould and press it down firmly.

Prepare your cheese mix by blending all the ingredients for the top layer. Spoon an equal amount over the base in each mould and press it down firmly.

Cover each mould with cling film and keep it in the fridge overnight.

The next day, remove the mould, decorate your cheesecakes, serve and enjoy.

Bonne appétit!

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