Name: Condensed coconut milk and pineapple cheesecake recipe
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Ingredients: 200g digestive biscuits; 80g melted butter; 3 x 250g cream cheese, softened; 82.50 ml Essentials Coconut Cream; 320g can condensed coconut milk; 1 tbsp gelatine; 450g can crushed pineapple, drained, juice reserved

by Tiffany Page Last updated on 10/31/2025

This condensed coconut milk and pineapple cheesecake is a refreshing twist on a dessert classic.

- Tiffany Page

Ingredients

200g digestive biscuits
80g melted butter
3 x 250g cream cheese, softened
1/3 cup Woolworths Essentials Coconut Cream
320g can condensed coconut milk
1 tbsp gelatine
450g can crushed pineapple, drained, juice reserved

Method

Step 1

Grease a 22cm springform cake tin and line the base and sides with baking paper.
Step 2

Place broken digestives into the bowl of a food processor and process to a coarse crumb. Add melted butter and process to combine. Press into the base of the prepared cake tin. Refrigerate for 30 minutes.
Step 3

Place cream cheese and coconut cream into the bowl of an electric mixer fitted with a whisk attachment and whisk until smooth. Whisk in coconut condensed milk.
Step 4

Pour ¼ cup of reserved pineapple juice into a small saucepan, sprinkle over gelatine and place over a medium heat, gently whisk until gelatine is dissolved. With the motor running, pour gelatine into the cheesecake mixture.
Step 5

Fold in crushed pineapple until just combined. Spoon into prepared tin and refrigerate for a minimum of 4 hours or preferably overnight.