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MILKMAID Pineapple Cheesecake

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20 Minutes

Preparation Time

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30 Minutes

Cooling Time

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You will need

  • MILKMAID 1/2 small tin
  • Marie biscuits 15(100g)
  • Butter (melted) 100g
  • Gelatine 2 tbsp
  • Pineapple juice 1/4 cup (40 ml)
  • Pineapple (crushed) 1 cup
  • Fresh cream 1 cup (150ml)
  • Curd 200g

Nutritional Information

  • Energy : 306.9 kcal
  • Carbohydrate : 29.8 g
  • Protein : 4.0 g
  • Fat : 19.4 g

Let’s make it

Step 1
In a bowl crush the biscuits finely, add the melted butter and mix well. Press the mix into a greased shallow glass dish or a loose bottom pie dish and chill in the refrigerator for 15 minutes.
Step 2
Strain the curd in a muslin cloth for 10 minutes to get hung curd.
Step 3
In a separate bowl, sprinkle the gelatine over the pineapple juice and place the bowl in a saucepan of simmering water and stir until the gelatin is dissolved.
Step 4
Whisk the hung curd and MILKMAID until smooth. Add the crushed pineapples and dissolved gelatin; mix well.
Step 5
Whip the cream till soft peaks form. Then fold into the curd mixture. Pour onto the chilled biscuit layer and refrigerate for 1 to 2 hours or until set.

Nutritional Facts

Pineapples are an excellent source of Vitamin C and other essential vitamins and minerals such as Vitamin B complex and potassium.


Melting in mouth...soft...delicious...Great ?


Delicious and easy to make


Delicious and easy to make.


I use the same recipe to make passion fruit cheese cake….really awesome

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