If you’re looking for a dessert that reminds you of summer, your search ends here. Pineapple cheesecake is perfect for those warm, sunny days. It’s sweet, creamy, and packed with tropical flavors that will take you straight to the beach. And the best part? It’s easy to make, even for beginners. Whether it’s for a family gathering, potluck, or just because—this cheesecake is the ultimate win!
Why You’ll Love This Pineapple Cheesecake
This cheesecake isn’t just delicious—it’s super convenient. Unlike traditional cheesecakes, which require complicated water baths and tons of time, this pineapple cheesecake recipe is simple and doesn’t need any extra fuss. With just a bit of prep and a few hours to chill, you’ll have a ready-to-eat dessert that’s a guaranteed crowd-pleaser, with minimal effort.
- No-Bake Option: This version can be made without turning on the oven, perfect for those scorching summer days.
- Tropical Flavors: Pineapple and cream cheese is a heavenly dessert combo.
- Simple Steps: You’ll have a beautiful treat ready in no time, with easy-to-follow steps.
If you enjoy tropical desserts, you might also love these Coconut Flour Brownies, a healthier twist on a classic, or even the Mandarin Orange Cake, which also bursts with citrus flavor.
The Key to a Great Crust
A great cheesecake starts with a solid base—the graham cracker crust. While some prefer to bake their crust for extra crispiness, you can skip this step to save time. Just press the graham cracker crumbs into your pan, chill, and you’re good to go.
For those looking to get creative, try adding finely chopped pecans or doubling the crust ingredients for a thicker, crunchier base. This small change can elevate your pineapple cheesecake dessert with extra texture and flavor.
Making the Pineapple Cheesecake Filling
The star of the show is, of course, the cheesecake filling. The balance between creamy and the refreshing pineapple is key. Make sure to drain the pineapple well to avoid a watery filling—trust me, you don’t want that!
Once your pineapple is ready, mix it with cream cheese and whipped topping. The whipped topping adds a light, fluffy texture that’s perfect for cheesecake. Spread the mixture into your prepared crust and let the fridge do the rest.
Feeling creative? You can use fresh pineapple instead of canned, but make sure it’s well-drained. For an extra burst of flavor, add a bit of lemon zest. This pineapple cheesecake recipe is super flexible, so you can tweak the ingredients to suit your taste.
If you love tropical flavors, why not try Neapolitan Cake for a blend of three delicious layers or Philadelphia Cheesecake for a classic version of this favorite dessert?
Tips for a Perfect Pineapple Cheesecake
- Let It Chill: Cheesecakes need time to set. Refrigerate your cheesecake for at least 3 hours, but overnight is even better. The longer it chills, the more stable it will be when sliced.
- Don’t Rush It: If your cheesecake feels too soft after a few hours, give it more time in the fridge. That cool, creamy texture is worth the wait!
- Customize the Topping: While graham cracker crumbs are classic, you can also top your cheesecake with whipped cream, extra crushed pineapple, or even toasted coconut for a tropical twist.
Looking for more easy dessert options? Check out these Easy Fall Desserts for inspiration!
Variations to Try
The beauty of this pineapple cheesecake dessert is its versatility. You can tweak the recipe to make it your own. Here are a few ideas:
- Nutty Twist: Add chopped nuts like pecans or almonds to the crust for extra crunch.
- Lighten It Up: Swap the cream cheese for a low-fat version or use Greek yogurt instead of whipped topping for a lighter option.
- Pineapple and Coconut: For a true tropical vibe, add shredded coconut into the filling or sprinkle it on top. Pineapple and coconut together create the ultimate tropical treat!
Storing and Serving Your Pineapple Cheesecake
Once your cheesecake is fully set, slice and serve it chilled. It will keep in the fridge for up to three days. If you have leftovers (though that’s hard to believe!), you can freeze individual slices. Wrap them tightly in plastic wrap and store in an airtight container.
Final Thoughts
This pineapple cheesecake recipe is the perfect way to bring tropical vibes to your table. It’s easy to make, delicious, and sure to impress. Whether you keep it simple or jazz it up with creative toppings, this cheesecake will quickly become a favorite.
So what are you waiting for? Grab your ingredients and let’s make this cheesecake! One bite, and you’ll understand why this pineapple cheesecake is a must-have in your recipe collection.
If you’re a fan of no-bake desserts, you’ll love this Pumpkin Protein Balls recipe—a great healthy snack option!
Pineapple Cheesecake Recipe: A Tropical Delight You’ll Love
10
servings35
minutes55
minutes401
kcalIngredients Crust:
1 1/4 cups graham cracker crumbs (about 8 graham cracker sheets)
3 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
- Cheesecake:
3 (8-ounce) packages full-fat cream cheese, softened
1 cup granulated sugar
1 cup full-fat sour cream
1 tablespoon lemon zest, finely grated
1 teaspoon vanilla extract
1/8 teaspoon salt
3 large eggs
- Topping:
1/4 cup granulated sugar
4 tablespoons cold water, divided
1 (20-ounce) can crushed pineapple, drained
1/8 teaspoon salt
1 tablespoon cornstarch
Whipped cream for serving (optional)
Directions Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with nonstick spray.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press the crumb mixture into the bottom and about 1 inch up the sides of the prepared springform pan.
- Place the pan on a baking sheet and bake for 7 to 10 minutes until the crust is set. Remove from the oven and let it cool while you prepare the filling.
- Cheesecake:
- In a large bowl, beat cream cheese and granulated sugar with an electric mixer until smooth.
- Add sour cream, lemon zest, vanilla, and salt. Continue to mix until fully combined.
- Beat in eggs one at a time, mixing at low speed until just incorporated. Scrape down the sides of the bowl as needed to ensure a smooth mixture.
- Pour the cheesecake filling over the cooled crust.
- Bake for 55 to 65 minutes, or until the center is just set and only slightly jiggles when gently shaken.
- Cool the cheesecake in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the sides, then let it cool to room temperature.
- Cover loosely with plastic wrap and refrigerate overnight for the best results.
- Topping:
- In a small saucepan, bring the sugar and 2 tablespoons of water to a boil over medium heat, stirring occasionally.
- After about 2 minutes of cooking, remove the pan from the heat and stir in the drained pineapple and salt.
- In a small bowl, mix the cornstarch with the remaining 2 tablespoons of cold water, then add this mixture to the pineapple.
- Return the pan to medium heat and cook, stirring continuously, until the topping thickens (about 3 to 6 minutes).
- Let the topping cool to room temperature before spreading it over the chilled cheesecake.
- If desired, garnish with whipped cream before serving.
Notes
- To crush graham crackers, you can use a food processor or place the crackers in a zip-top bag and crush them with a rolling pin. If using the bag method, crush the crackers in small batches and double-bag to prevent tearing.
- Store any leftover cheesecake, covered, in the refrigerator for up to 3 days. For longer storage, freeze slices tightly wrapped in plastic for up to 3 months.
