Pineapple trifle cheesecake

A cake with a serious identity crisis.
20min 4 servings
  • 1/3 of a fresh pineapple
  • 2 tbsp sugar
  • Lemon verbena (or mint or lemon balm)
  • 250 ml double cream
  • 12-14 macaroons
  • 1 pineapple and almond cream cheese ring
Pineapple trifle cheesecake


Finely chop the pineapple. Marinate with a little minced lemon verbena and 1 tbsp sugar.

Combine the cream cheese with 1 tbsp sugar and 50 ml cream. Whip until light and fluffy. Then whip the remaining cream until stiff. Finally, fold the whipped cream into the cream cheese mixture and pour into a piping bag.

Distribute the pineapple in 4 glasses. Sprinkle with crushed macaroons and top with a good dollop of the cream cheese mixture. This dish can be served immediately, unlike cheesecake, which needs to be refrigerated.

Instead of pineapple, try making it with rhubarb compote or finely chopped strawberries when in season. There are many possible variations.

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