Description
Pineapple Cream Cheesecake combines the richness of cream cheese with the tropical sweetness of pineapple and a crunchy pecan crust. It’s the perfect dessert for any occasion, bringing a sunny, fruity twist to the classic cheesecake. With a balance of creamy texture, fresh pineapple, and toasted nuts, this cake will quickly become a favorite. You can customize it to your liking, from a light and fluffy no-bake version to a richer, baked option.
Ingredients
2 packages (16 oz) cream cheese, softened
1 cup granulated sugar
½ cup powdered sugar
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 cup crushed pineapple, drained
2 eggs (or egg replacer for vegan option)
½ cup buttermilk (or almond milk for dairy-free)
1 tablespoon cornstarch (for thickening)
Optional: 1 cup whipped cream, folded in for a lighter texture
Optional: Pineapple juice concentrate for extra flavor
For the Crust:
1 ½ cups graham cracker crumbs (or alternative cookies like Oreos or Biscoff)
6 tablespoons butter, melted
¼ cup brown sugar
Optional: Chopped nuts or coconut flakes for added texture
For Toppings:
Pineapple glaze (mix crushed pineapple with sugar and cornstarch, cook until thick)
Whipped cream
Fresh pineapple slices or chunks
Toasted coconut flakes
Chopped toasted pecans
Instructions
Prepare the Crust:
Crush graham crackers (or cookies) and mix with melted butter and brown sugar.
Press the mixture into the base of a cheesecake pan. Bake at 350°F (175°C) for 8-10 minutes or chill if making a no-bake version.
Make the Cheesecake Filling:
Beat the softened cream cheese until smooth. Add both sugars, vanilla, and lemon zest, mixing until combined.
Stir in eggs one at a time, then add the crushed pineapple.
Add buttermilk, cornstarch, and any additional flavorings. Mix gently, being careful not to overbeat.
For a lighter filling, fold in whipped cream.
Bake or Chill:
For Baked Cheesecake: Pour the filling into the prepared crust. Bake at 325°F (163°C) for 50-60 minutes. The center should be slightly jiggly. Let it cool in the oven with the door ajar to prevent cracks. Chill for 4 hours or overnight.
For No-Bake Cheesecake: Pour the filling into the crust and refrigerate for at least 6 hours or overnight. Ensure the cheesecake firms up nicely.
Top the Cheesecake:
Drizzle with pineapple glaze and add whipped cream, fresh pineapple slices, and toasted coconut. Garnish with toasted pecans if desired.
Notes
Drain the pineapple thoroughly to prevent a watery cheesecake filling.
For a dairy-free version, use plant-based cream cheese and coconut milk or almond milk.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes (for baked version) 6+ hours (for no-bake version)
- Category: Dessert, Cheesecake, Tropical
- Method: Baking (for baked version) Chilling (for no-bake version)
- Cuisine: American, Tropical