This Pineapple & Lime Sour Cream Cheesecake is a tropical-inspired, no-bake dessert that’s both creamy and refreshing. Featuring a biscuit crust, a rich cheesecake filling with real pineapple pieces, and a zesty pineapple-lime salsa on top, this dessert brings a taste of the tropics to your table. Perfect for summer gatherings or as a sweet finale to a special meal, this cheesecake is easy to make and packed with bright, fruity flavors.
Ingredients
For the Crust:
- 250g granita biscuits, crushed
- 125g butter, melted
For the Cheesecake Filling:
- 3 teaspoons gelatine powder
- 60ml (¼ cup) boiling water
- 500g cream cheese, at room temperature, chopped
- 2 teaspoons vanilla extract
- 140g (⅔ cup) caster sugar
- 300ml thickened cream
- 440g can pineapple pieces in juice, juice reserved, chopped
- Yellow food coloring, optional (for a tropical look)
- 200g tub sour cream
For the Pineapple-Lime Salsa:
- 440g can pineapple pieces in juice, drained and cut into 1cm pieces
- 2 teaspoons lime juice
- 1 teaspoon finely grated lime rind
- 1 teaspoon caster sugar
Instructions
- Prepare the Crust
In a bowl, mix together the crushed granita biscuits and melted butter until the mixture is uniformly damp. Firmly press this blend into the bottom of a 9-inch springform pan to form an even layer. Set the crust in the refrigerator to chill while you work on the filling. - Dissolve the Gelatine
In a small bowl, sprinkle the gelatine powder over the boiling water. Mix until fully dissolved, then allow the mixture to cool for a few moments. - Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, vanilla extract, and caster sugar until smooth and creamy. Slowly add the thickened cream, beating until well combined. Pour in the dissolved gelatine mixture and mix until thoroughly incorporated. - Add the Pineapple
Gently fold in the chopped pineapple pieces (reserve the juice for another use if desired). For a vibrant appearance, add a few drops of yellow food coloring if you like. Finally, fold in the sour cream until the mixture is smooth and evenly blended. - Assemble the Cheesecake
Gently pour the cheesecake filling onto the prepared crust, using a spatula to evenly spread and smooth the surface. Cover the pan and refrigerate for at least 4 hours, or until set. For best results, chill the cheesecake overnight to allow it to fully set and develop its flavors. - Prepare the Pineapple-Lime Salsa
In a small bowl, combine the pineapple pieces, lime juice, lime rind, and caster sugar. Stir well, then set aside in the fridge to allow the flavors to meld. - Serve
Once the cheesecake is set, remove it from the springform pan and transfer to a serving plate. Spoon the pineapple-lime salsa over the top of the cheesecake just before serving for a refreshing, tangy finish.
Conclusion
This Pineapple & Lime Sour Cream Cheesecake is a creamy, tropical dessert with a delightful balance of sweet and tangy flavors. The pineapple-lime salsa adds a refreshing twist that complements the rich cheesecake filling, making it a perfect choice for warm-weather entertaining or any occasion that calls for a light and fruity dessert. Enjoy each bite of this tropical treat and bring a slice of paradise to your dessert table!