Kiwi Pineapple Cheesecake Recipe

Name: Kiwi Pineapple Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cups crushed vanilla wafers (about 55 wafers); 1/4 cup sugar; 1/2 cup butter, melted; 1 can (20 ounces) sliced pineapple; 1 envelope unflavored gelatin; 2 packages (8 ounces each) cream cheese, softened; 1 carton (15 ounces) ricotta cheese; 1 cup confectioners' sugar; 1 tablespoon grated orange zest; 1 teaspoon vanilla extract; 1/2 cup orange marmalade; 1 kiwifruit, peeled, halved and sliced

Servings: persons

1-3/4 cups crushed vanilla wafers (about 55 wafers)
1/4 cup sugar
1/2 cup butter, melted
1 can (20 ounces) sliced pineapple
1 envelope unflavored gelatin
2 packages (8 ounces each) cream cheese, softened
1 carton (15 ounces) ricotta cheese
1 cup confectioners' sugar
1 tablespoon grated orange zest
1 teaspoon vanilla extract
1/2 cup orange marmalade
1 kiwifruit, peeled, halved and sliced

1
In a small bowl, combine wafer crumbs and sugar; stir in butter. press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350u00b0 for 8 minutes. Cool on a wire rack; refrigerate for 30 minutes.
2
Meanwhile, drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). In a small saucepan, sprinkle gelatin over reserved juice; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Cool to room temperature, about 10 minutes.
3
In a large bowl, beat the cream cheese, ricotta cheese and confectioners' sugar until smooth; gradually add the gelatin mixture, orange zest and vanilla. Beat on low speed until well combined. Spoon half into crust. Cut four pineapple rings in half; arrange in a spoke fashion over filling. Evenly spoon remaining filling over pineapple. Refrigerate for 6 hours or overnight.
4
Beat marmalade until soft and spreadable; brush 6 tablespoons on top of cheesecake. Cut remaining pineapple rings in half; arrange over marmalade. Place kiwi slices between pineapple rings. Brush with remaining marmalade. Just before serving, run a knife around edge of pan to loosen. Refrigerate leftovers.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-3/4 cups crushed vanilla wafers (about 55 wafers), 1/4 cup sugar, 1/2 cup butter, melted, 1 can (20 ounces) sliced pineapple, and more.

Yes, Kiwi Pineapple Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kiwi Pineapple Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions