Quick Pineapple Cheesecake

Ingredients for  1  Serving

• 3

  Ginger biscuits
• 1 tbsp

  Butter
• 5 tbsp

  Full-fat cream cheese
• 2 tbsp

  Double cream or coconut cream
• 2 tbsp

  Icing sugar or caster sugar
• ½

  Lime, zest and juice
• 120g

  Tin pineapple chunks or 1-2 pineapple rings in juice, cut into 8 small wedges

Approximate Times

• Preparation :

  30 minutes to 1 hour
• Cooking :

  Less than 10 minutes

Method

1. Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs.
2. Melt the butter in a small saucepan or microwave and stir in the biscuit crumbs.
3. Spoon the buttered crumbs into the base of a glass tumbler. Use the back of a spoon to press down lightly.
4. Put the cream cheese, double cream, sugar, lime zest and juice in a bowl. Add 2 teaspoons of the pineapple juice from the can and whisk until thickened.
5. Spoon the creamy filling onto the biscuit base. Top with the pineapple chunks then place in the fridge for 30 minutes. Decorate with extra lime zest if you like.