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Pineapple Trifle Cheesecakes

Pineapple Trifle Cheesecakes

A tasty dessert both in flavour and appearance. Our recipe for Pineapple Trifle Cheesecakes will take you mere moments to put together. Graced by delicate macaroons, flavours are sweet, creamy and fruity in a way that demands another spoonful. Double cream and fresh pineapple are a match made in dessert heaven.

20 min 4 servings
Sweet Tropical


  • of a fresh pineapple, finely diced
  • 2 tbsp sugar
  • tbsp lemon verbena (or mint), finely sliced
  • 250 ml double cream
  • 6 - 8 coconut macaroons, store-bought
  • 125 g Castello® Tropical Fruit & Almond Cream Cheese


1. Marinate the diced fresh pineapple with 1 tbsp sugar and the lemon verbena.

2. In a large bowl combine the Castello® Tropical Fruit & Almond Cream Cheese with 1 tbsp sugar and 50ml of the double cream. Whip until light and fluffy.

3. In a separate bowl whip the remaining cream until stiff peaks form.

4. Finally, fold the whipped cream into the cream cheese mixture and pour into a piping bag.

5. Distribute the fresh pineapple into the bottom of 4 serving glasses. Sprinkle with the crushed coconut macaroon biscuits and top with a good dollop of the cream cheese mixture. Garnish with additional lemon verbena (or mint) if desired.

Tips & tricks

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