Go Back
Mascarpone pineapple cheesecake
Stroller Envy

Mascarpone Pineapple Cheesecake

A printable version of mascarpone pineapple cheesecake.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 7 minutes
Cooling, chilling or freezing 6 hours 30 minutes
Total Time 7 hours 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups finely ground roasted almonds
  • 5 tablespoons coconut oil, melted
  • 2 tablespoons powdered erythritol, for crust
  • 1/8 teaspoon salt
  • 1 cup finely diced fresh pineapple
  • 8 oz mascarpone, cool but softened
  • 8 oz full-fat cream cheese, softened
  • 1/2 cup powdered erythritol, for filling
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon coconut extract
  • 1 cup cold heavy cream

Method
 

  1. Mix ground roasted almonds, coconut oil, crust sweetener and salt. Press firmly into the base of a parchment-lined 9-inch springform pan.
  2. Chill crust for at least 30 minutes until firm.
  3. Dice 1 cup of fresh pineapple into small pieces and sauté in a dry skillet over medium-high heat for 5-7 minutes until most of the moisture evaporates and the pineapple caramelizes slightly. Let cool completely. Chill the pineapple before folding into cream.
  4. In a large bowl, beat 8 oz of mascarpone cheese and 8 oz of cream cheese until smooth and creamy.
  5. Add ½ cup of powdered erythritol , 1 teaspoon of vanilla extract, and ¼ teaspoon of coconut extract. Beat until well combined.
  6. In a separate bowl, whip 1 cup of heavy cream to stiff peaks.
  7. Gently fold the whipped cream into the mascarpone mixture until no streaks remain.
  8. Reserve one third of the cooled pineapple for the topping. Fold the other two thirds into the filling.
  9. Spread all the filling evenly over the chilled crust.
  10. Scatter the reserved one third pineapple over the top.
  11. Refrigerate at least 6 hours or overnight until firm enough to slice. Keep cold and use a clean warmed knife.
  12. Remove from springform pan and serve chilled.

Notes

Equipment: 9-inch springform pan, skillet, electric mixer.
Serving size: one 12th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.
This is a soft no-bake cheesecake with a crumbly nut crust. Use roasted almonds, not untreated raw flour.