For Father’s Day I combined some of my dad’s favorite flavors to make a dessert: pineapple, cheese, coconut, & almonds. I made 4 mini cheesecakes in 4.5 inch spring form pans. It should work in a regular 10 inch spring form pan. My mom suggested making a sauce from the leftover pineapple juice to pour over the top. I’ll have to try that next time I make this cheesecake.
1/2 cup unsweetened shredded coconut
1/2 cup finely ground almond flour
3 Tbs salted butter, melted
1 tsp stevia-erythritol blend
1/4 tsp salt
2 8oz packages cream cheese, room temperature
1 20oz can unsweetened crushed pineapple, drained and liquid reserved
1 cup reserved pineapple juice
1/2 cup heavy cream
1 packet Knox gelatin
2 Tbs stevia-erythritol blend
1/2 tsp vanilla extract
1/2 tsp salt
coconut oil for pan(s)
Preheat oven to 350°F. In a small bowl, mix together all the crust ingredients until evenly distributed. Spoon crust mixture into the bottom of spring form pan(s) and pat down with fingers until level and pressed together. Bake for 8-12 minutes, until golden brown. Remove from oven and allow to cool before making cheesecake. Prepare the insides of the spring form pan(s) with a light coating of coconut oil. In a large bowl, cream together cream cheese, heavy cream, stevia-erythritol blend, vanilla, and salt with an electric mixer or stand mixer until smooth. In a small saucepot or a microwave safe glass measuring cup, bring a half cup of pineapple juice to a boil. Put gelatin powder in a small bowl. Pour hot pineapple juice over the gelatin powder and whisk until the gelatin is dissolved. Add the other half cup of pineapple juice to the gelatin and juice, whisk to combine. Add crushed pineapple and gelatin mixture to the cream cheese mixture. Mix until well combined. Pour the cheesecake batter over the crust in the spring form pan(s). Tap sides to level the top. Cool in the refrigerator for an hour before covering with plastic wrap to prevent it from sticking to the top of the cake(s). Chill for at least 3 hours before serving.