Mascarpone & pineapple cheesecake

Mascarpone & pineapple cheesecake

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(8 ratings)

Prep: 25 mins plus chilling

More effort

Serves 12
This clever cheesecake uses crushed oatcakes and desiccated coconut for the base and naturally sweet pineapple for a lower-sugar dessert

Nutrition and extra info

Nutrition: per serving

  • kcal213
  • fat16g
  • saturates10g
  • carbs10g
  • sugars5g
  • fibre1g
  • protein6g
  • salt0.2g
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    For the base

    • 40g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g oatcakes, crushed to crumbs
    • 25g toasted desiccated coconut

    For the topping

    • 425g can pineapple in natural juice, drained



      With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

    • 5 leaves gelatine



      A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

    • 250g tub reduced fat mascarpone
    • 500g tub fromage frais (full fat version)
    • 160g can coconut cream
    • grated zest ½ lemon



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


    1. Melt the butter in a pan and stir in the biscuit crumbs and all but 1 tbsp of the coconut. Mix well then press very firmly onto the base of a lightly oiled 21cm spring-form tin to make a firm layer. Chill.

    2. Finely chop a slice of pineapple then pulse the remainder to a pulp in a food processor or with a hand blender. Soak the gelatine in cold water to soften it. In a bowl beat together the mascarpone and fromage frais.

    3. Very gently warm the coconut cream in a small pan. Squeeze the excess moisture from the gelatine, add to the warm coconut and stir until melted. Stir into the mascarpone mixture with the crushed and chopped pineapple and lemon zest then pour onto the biscuit base and chill until set.

    4. Carefully remove from the tin, slide onto a plate, and decorate with the reserved coconut round the edge.

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    Comments, questions and tips

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    12th Mar, 2018
    I wouldn't even give this recipe 1 star, its not good. Avoid and don't waste your money. Giles
    30th Jan, 2017
    The pineapple and coconut can do nothing to lift the flavour, the aftertaste is cheese and biscuits. So, it was worth a try, but I had to make a sweet fruit sauce to make it palatable. I was willing to believe that pineapple could pull this off and thought it sounded like a refreshing dessert, but it isn't.
    11th Oct, 2015
    this recipe is awful, completely tasteless - i cannot understand why people post recipes that are not fit for consumption - a complete waste of ingredients.
    9th May, 2016
    I agree, wish I had studied it better. "low sugar"? no sugar! I've sprinkled it with sugar, thinking of pouring maple syrup on it.
    3rd Oct, 2015
    sadly this "low sugar recipe" was too low sugar to be palatable to my children (aged 10 and 12) who did eat it once we covered it up with a teaspoon of sugar per serving.
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