For best results, use very cold butter when making the crust. This will help create a flaky and tender texture. Be careful not to overbake the cream cheese layer, as this can cause it to crack. The filling should be set around the edges but still have a slight jiggle in the center when it's done. Make sure the pineapple topping is completely cool before folding in the whipped cream, otherwise the cream will melt. Garnish with toasted coconut flakes or a sprinkle of lime zest for an extra touch of tropical flavor.
Pineapple Cheesecake Squares
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PREP TIME30 mins
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COOK TIME40 mins
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TOTAL TIME5 hrs 10 mins
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SERVING16 People
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VIEWS197
Transport yourself to a tropical paradise with these luscious Pineapple Cheesecake Squares. A buttery, almond-infused crust cradles a creamy, tangy cheesecake layer, all topped with a refreshing pineapple-infused whipped cream. These squares are the perfect balance of sweet and tart, making them an irresistible treat for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Cholesterol85 mg
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Fiber1 g
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Protein6 g
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Saturated Fat13 g
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Sodium150 mg
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Sugar20 g
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Fat23 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, whisk together 2 cups flour, confectioners' sugar, and sliced almonds. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (10 minutes)
02 Step
Recipe View Press the crust mixture evenly into the bottom of an ungreased 9x13-inch baking pan. Bake in the preheated oven for 15-20 minutes, or until lightly golden brown. Set the crust aside to cool slightly, leaving the oven on. (20 minutes)
03 Step
Recipe View While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the room temperature cream cheese and 1/2 cup granulated sugar with an electric mixer until smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated. Gradually blend in 2/3 cup unsweetened pineapple juice until the mixture is smooth. (10 minutes)
04 Step
Recipe View Pour the cream cheese mixture evenly over the warm crust. Bake in the preheated oven for another 20-25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. Allow the cheesecake to cool completely at room temperature. (45 minutes)
05 Step
Recipe View Prepare the pineapple topping: In a medium saucepan, whisk together 1/4 cup flour and 1/4 cup granulated sugar. Gradually whisk in 1 cup of the reserved pineapple juice until smooth. Bring the mixture to a boil over medium heat, stirring constantly, and cook for 1 minute, or until the mixture has thickened slightly. (5 minutes)
06 Step
Recipe View Remove the saucepan from the heat and stir in the drained crushed pineapple. Allow the pineapple topping to cool completely. (30 minutes)
07 Step
Recipe View In a separate bowl, whip the chilled heavy cream using an electric mixer until stiff peaks form. Gently fold the whipped cream into the cooled pineapple mixture until just combined. (5 minutes)
08 Step
Recipe View Spread the pineapple topping evenly over the cooled cream cheese layer. Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely. (240 minutes)
09 Step
Recipe View Cut the cheesecake into squares and serve chilled. Enjoy!
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Please Rate
Marlee Predovic
Jan 1, 2025I made these for a summer barbecue, and they were the perfect dessert. Light, flavorful, and not too heavy.
Arianna Mosciski
Dec 15, 2024These squares were a huge hit at my potluck! Everyone raved about the tropical flavor and creamy texture.
Gwen Corwin
Dec 13, 2024I was a little intimidated by the number of steps, but it was totally worth it. My family devoured them in minutes!
Marilyne Klein
Mar 9, 2024The pineapple topping is what really makes this recipe special. It's so refreshing and complements the cheesecake perfectly.