Creamy Pineapple Cheesecake

Here's a simple yet delicious cheesecake bursting with juicy pineapple in  the filling. It's a really refreshing cheesecake, and even better, it's No Bake and incredibly easy to make! 

You need to be able to get the pie out without damaging it, so I recommend using an 8-9 inch cake tin, preferably a Spring-form or one where the base comes out. Use baking paper to line the bottom of the tin and butter the sides of the pan.

Ingredients:
For the Base:
75 g / 2 1/2 oz butter220 g / 8oz Digestive Biscuits 

For the Filling:
200 ml fresh whipping cream
200g cream cheese (room temperature)
150g or 1 cup Chopped pineapple, drained
1 Tablespoons Icing sugar (optional)
Almonds to garnish

Method:
Cut out some parchment paper and line the base of the tin. 

Drain & chop the pineapples into small chunks, say the size of sugar cubes and drain with kitchen paper. 

Place all your digestives biscuits in a plastic zip-seal bag and, using a rolling, pin bash them until they become fine crumbs. 

In a mixing bowl (large enough to hold the digestives) melt the butter for 30 seconds in the microwave. It should be liquid. If not, heat for a further 10 seconds, or until it has completely melted.

Add the crumbed digestives to the butter and mix very well until it is all incorporated. Transfer mixture to the cake tin. Use the bottom of a glass or other object and compress the digestives mixture as much as possible. The harder it is the less likely it will come apart when you take it out of the pan. Use the back of your hand and go along the edges pushing the mix down and compressing. Put in the freezer to set whilst you make the filling.

Add the icing (if using) to the cream and whip up until just before stiff. Add the cream cheese and mix in well. Add your pineapple. Mix in gently with a spoon.

Brush the side of the tin all around with some butter to prevent the pie from sticking. Add the filling and level it off in the pan. Use a spatula and carefully smooth the surface of the mixture. 

Place in the fridge for at least 4 hours. When ready to serve, garnish with almonds and enjoy.