Pineapple Cheesecake Slice

Pineapple Cheesecake Slice is easy to make and perfect for that office morning or afternoon tea. Guaranteed to impress.


185g plain sweet biscuits
90g butter, melted

1/2 cup drained, canned crushed pineapple
1/2 cup pineapple syrup from can
1 packet lemon jelly crystals
250g cream cheese, softened
1 1/4 cups boiling water
1 tsp grated lemon rind
1/2 tsp vanilla
300ml cream, whipped


Line a 7 inch x 11 inch lamington pan with aluminium foil. Make sure foil also covers the sides with some overhang.

Crush biscuits in a food processor or with the end of a rolling pin until they resemble fine bread crumbs. Add melted butter and mix well to combine. Press crumbs into base of lamington tin. Refrigerate.

Dissolve jelly in boiling water. Add pineapple syrup. Allow to cool.

Beat together cream cheese, lemon rind and vanilla until smooth.

Combine 1/2 cup of jelly mixture with drained pineapple. Blend remaining jelly into cheese mixture, fold in whipped cream. Pour mixture gently over biscuit base.

Refrigerate until set then spoon pineapple mixture over the top. Refrigerate until firm.

Cut into slices to serve.

Return from Pineapple Cheesecake Slice to Homepage