No-Bake Pineapple Cheesecake Jars
Back to Recipes & MoreIngredients
- ¼ cup (54 g) Redpath® Golden Yellow Sugar, packed
- 1 tbsp (6 g) lime zest, finely grated
- 1 cup (120 g) graham cracker crumbs
- ¼ cup (57 g) butter, melted
- 2 cups (326 g) pineapple, diced (canned - see Chef’s Tips)
- 2 cups (454 g) cream cheese, brick-style, cubed
- 1 cup (120 g) Redpath® Icing Sugar
- 1 cup (250 ml) heavy cream (35%), fridge cold
- ½ cup (125 ml) plain yogurt (Greek or Skyr), fridge cold
- 4 tsp (20 ml) pure vanilla extract
- ¼ tsp (2 g) salt
- Pineapple (canned or fresh)
- Lime zest
Equipment
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cups
Medium bowl
Spatula OR spoon
8 oz jars (x 8), cleaned and dried
Fine-mesh sieve
Stand mixer with paddle attachment OR handheld mixer with large bowl
Rubber spatula
Large piping bag with plain/round piping tip
Instructions
Step 1
Combine the Redpath® Golden Yellow Sugar and lime zest in a medium bowl. Rub the zest into the brown sugar with a spatula or the back of a spoon until fragrant and oils are released.
Step 2
Thoroughly mix in the graham cracker crumbs until well combined.
Step 3
Drizzle in the butter and mix well.
Step 4
Add approximately 1 tablespoon of the graham cracker crumbs into the bottom of eight 8 oz jars. Evenly spread the crumbs and gently tamp down with a spoon. Place the jars into the fridge to firm up. The remaining graham cracker crust will be used later.
Step 1
Drain the canned pineapple through a fine-mesh sieve, gently pressing down on the fruit to release as much liquid as possible from the pineapple. Set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add in the Redpath® Icing Sugar and cream until no lumps remain. Scrape down the sides of the bowl with a rubber spatula.
Step 3
Add the cold heavy cream, yogurt, vanilla extract, and salt. Mix on low speed until cream is incorporated. Increase speed to medium-high and whip until smooth, creamy, and slightly thickened; 2 minutes.
Step 4
With a large rubber spatula, fold in the drained pineapple.
Step 1
Transfer cheesecake into a large piping bag fitted with a large plain/round piping tip. Fill each jar about halfway with the cheesecake filling. Sprinkle in the remaining tablespoon of the graham cracker crust over the cheesecake. Divide the remaining filling evenly amongst the jars. Place back into the fridge to set and chill completely; 2 hours (see Chef’s Tips).
Step 2
When ready to serve, top with pineapple and finely grated lime zest.
