Pina Colada Weet-Bix Cheesecake

Serves: 12
Prep Time: 20 mins
Cook: nil (2 hours chill time)

 Ingredients

• 10 Weet-Bix biscuits

• 1 1/2 cups almond milk

• 1 Australian pineapple, cut into small cubes

• 2 cups coconut yoghurt

• Shredded coconut and lime zest for decorating

Method

1. Crush Weet-Bix biscuits into fine crumbs.

2. In a mixing bowl, combine Weet-Bix crumbs with almond milk. Mix well until the crumbs are evenly coated and start to stick together.

3. Press the Weet-Bix and almond milk mixture into the base of a cake or pie dish to create a flat even layer. Place the dish in the refrigerator.

4. In a separate bowl, mix coconut yoghurt with half of the diced pineapple cubes. Ensure the diced pineapple is well distributed throughout the yoghurt.

5. Spread the pineapple and coconut yoghurt mixture evenly over the crust. Top with the remaining pineapple. Sprinkle shredded coconut and lime zest on top for added flavour and decoration.

6. Place in the refrigerator for at least 2 hours to allow it to set. Once set, serve and enjoy chilled.

Recipe created for Australian Pineapples by Luba Pavia.
© Australian Pineapples