Easy No-Bake Maria Biscuit & Pineapple Cheesecake Recipe

1. Melt the butter using a double boiler. Add the crushed biscuits and mix until well combined.
2. Line a springform pan with parchment paper. Add the biscuit mixture, press firmly, and smooth with the back of a spoon. Place in the freezer until firm.
3. Once frozen, carefully remove from the pan and return the base to the freezer. Set aside.
4. Soak the gelatin sheets in cold water until soft.
5. Heat the milk in a saucepan (do not boil), add the drained gelatin, and stir until completely dissolved. Remove from heat and let cool slightly.
6. Whip the cold cream until stiff peaks form. Add the sweetened condensed milk, pineapple syrup, and the milk–gelatin mixture. Mix until smooth and fully combined.
7. Line the same pan with plastic wrap and lightly brush with oil. Arrange the drained pineapple rings on the bottom, placing a cherry in the center of each ring.
8. Pour the cream mixture into the pan and refrigerate for 2–3 hours, or until fully set.
9. Once firm, place the frozen biscuit base on top, then carefully unmold and invert onto a serving plate.

Adapted from a Recipe by: Vida Saudável