Make these visually stunning verrines to welcome summer by assembling digestive biscuit crumbs, tangy cheese cream filling and slices of fresh or canned pineapple together. This fruity dessert, from My Baking Addiction, is ridiculously easy and wastes no time in the oven waiting for the surface layer to set, unlike its baked counterpart [see my Strawberry Cheesecake recipe here]. With no uncooked eggs to worry about, this no-bake version simply has to be popped in the refrigerator till you are ready to serve dessert at any summer-themed party you are planning to host this year.



For the Cheesecake Base

1 cup digestive biscuit crumbs

1/4 cup unsalted butter, melted

1 tablespoon granulated sugar

For The Pineapple Filling

225g cream cheese, softened

1/2 cup heavy/whipping cream

1/2 cup plain Greek yogurt

1/4 cup granulated white sugar

1 teaspoon pure vanilla extract

225g pineapple chunks, drained

Extra pineapple slices, to garnish

Maraschino cherries, to garnish


  • Combine together the digestive biscuit crumbs with the melted butter and sugar. Set aside.

  • In a larger bowl, beat cream cheese, cream and sugar with a mixer on medium-high speed.

  • Beat until it is smooth and creamy, then fold in yogurt, pineapple, and vanilla and mix well.

  • Divide crust mixture among individual serving glasses, pressing into the base of each glass.

  • Repeat with the cream cheese mixture. Cover it and refrigerate for 15 to 30 minutes to chill.

  • Garnish with extra pineapple with a maraschino cherry in the centre of each pineapple ring.

Pineapple Cheesecake

These egg-free muffins will totally fool anyone who strongly believes in the myth ‘eggless cakes can only be dense and chewy, never achieving the sponginess resulting from incorporating beaten eggs into the batter’. I am almost ecstatic to share with you the results of this detectable recipe from Erivum Puliyum, a beautiful blog maintained by Julie who writes about traditional dishes from her homeland, Kerala. The puréed dates and muscovado sugar gives these muffins a faint, almost caramel-like flavour without being sickeningly sweet so be sure to use good-quality dates [I used Maître Prunille Dattes Moelleuses Dénoyautées] to get it right. With the addition of toasted walnuts and bananas, they make a healthy snack box option for kids and adults alike.



200g dates, pitted

1 cup full cream milk

2 ripe bananas, mashed

1/3 cup butter, unsalted

1/2 cup caster sugar

1/4 cup light muscovado

1/4 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup walnuts, toasted

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of kitchen salt


  • Line 12-hole muffins pan with paper lines or grease the holes with butter and lightly flour them.

  • Cream the butter and sugar until smooth and combined. Put the dates in a microwave safe bowl.

  • Add milk and heat on high for 2 to 3 minutes until dates are softened or leave soaked overnight.

  • Cool this mixture completely and blend the mixture in the blender until it forms a smooth paste.

  • Add date paste, mashed banana to creamed butter sugar mixture. Carefully add dry ingredients.

  • Lastly add oil, mix it to form a batter without lumps. Fold in toasted walnuts and vanilla extract.

  • Pour in the prepared baking pan and bake for 30 to 35 minutes till a tooth pick comes out clean.

  • Cool muffins in pan for 5 to 10 minutes before turning them out to cool completely on wire rack.

Banana & Date Cake

Dipped in flavored sugar syrup, these homemade cheese balls have been the pride of the Eastern state of Bengal for centuries. The Bengali Rasgulla, often confused with the darker Mauritian version, is a spongy, ball-shaped sweet served as dessert in Indian restaurants. It might be tricky to achieve the correct sponge-like texture of the chenna balls as a few minutes of overcooking or a slightly thicker syrup will totally ruin the effort of making them from scratch. It is best to make these rasgullas beforehand as they improve in taste as they soak up the flavors from the syrup. Taken almost verbatim from Ecurry, the recipe details every little tip to get the Bengali rasgulla as close to the authentic as it can get. Traditionally served in earthen/ clay pots, they are popular during festivities like Durga Nawmi where they are offered to the Supreme Goddess in celebration of the victory of evil over righteousness.


2 litres fresh whole milk

1/4 cup lemon juice or white vinegar

5 cups water + more if needed

2 cups white refined sugar

Orange extract or orange zest

Saffron or black cardamom


Making the Cheese/Chenna

  • Pour milk into a deep, heavy bottomed pot. Bring the milk to a roaring boil. Add lemon juice/ vinegar.
  • Add a little at a time (about a tablespoon) and lower heat. Keep stirring milk when adding lemon juice.
  • After few tablespoons, milk will start separating and form a yellowish but clear whey along with curds.

  • If too much of the curdling agent, the chenna/ cheese will be tough and also sour. Stop stirring mixture.
  • Turn off heat and remove pot from the stove and allow the curdled milk to sit for about 8 to 12 minutes.
  • Place a cheese cloth or fine cotton cloth over a colander or strainer over a large pot to collect the whey.

Collecting and Draining the Cheese/Chenna

  • Carefully pour curdled milk into the lined colander. Give chenna/cheese a quick wash with cold water.
  • This removes the smell of the curdling agent and it also prevents the chenna/cheese from getting stiff.
  • Allow whey to drain for 15-30 minutes. Gather ends of cheese cloth and wring out any extra moisture.

  • Hang it and allow any left over whey to drip out. Leave the cheese this way for about 1 hour to 2 hours.
  • When squeezed, there should be no moisture out dripping but the cheese should not be completely dry.
  • After draining, remove the cheese and soak it up in a layer of paper towels removing as much moisture.

Kneading the Cheese/Chenna

  • If it still feels too wet and not so well drained, spread it out in a plate and cover with a wet cheese cloth.
  • Leave for about half an hour. If the cheese is too wet, you will not be able to roll rasgullas into spheres.
  • Knead the cheese by hand. After kneading, cheese should be smooth and creamy like mascarpone cheese.

  • When gathered into a ball, it should do so easily without leaving trails and smears over the counter top.
  • The kneading should be long enough so that fat in the cheese comes out and preventing it from sticking.
  • The consistency should be almost like a dough, not stretchy like flour, after kneading about 30 minutes.

Rolling and Cooking the Cheese/Chenna to make Rasgullas

  • Divide dough into 40 rough portions. Roll each back again until it has a smooth surface with no cracks.
  • For the simple sugar syrup, the sugar is added in two steps with only a little sugar added the first time.
  • Less sugar in the syrup allows cheese balls to absorb the syrup better. Add half the sugar to the water.

  • Bring sugar and water to a boil until sugar has completely dissolved and the solution is in a roaring boil.
  • Just adding the chenna balls, reduce heat to medium-high. After a couple of sets, the syrup will thicken.
  • Add some more hot water and some sugar to replenish and bring syrup back to the original consistency.

  • The level of the liquid should be just high enough that cheese/ chenna balls are completely submerged.
  • Put a few balls in the boiling syrup, cover and cook. The balls should puff up in about 10 to 15 minutes.
  • Uncover and release steam only once during the cooking process. Remove balls as soon as they puff up.

  • Do not move around the balls as they are cooking. The cooking time will depend on the size of the ball.
  • When it is done, the texture should be spongy and should bounce back when held down with a finger.
  • Once each batch is cooked, remove them from the pan. Place them in some sugar syrup from that pan.

  • Once all cooked, add the rest of the sugar to the remaining syrup. Simmer until all sugar is absorbed.
  • Remove from heat and add a cup of cold water. Add orange extract, saffron or cardamom flavorings.
  • Place the cooked rasgullas back in syrup and keep in the refrigerator. Garnish with nuts, if you wish.

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