This classic pineapple cheesecake recipe makes the perfect treat after dinner, during a holiday celebration or even with brunch. Enjoy this nostalgic dessert that’s just like grandma used to make!
With just a few basic ingredients, you’ll be snacking on this tropical treat in no time. Yum!
Our pineapple cheesecake recipe is made with an almond butter crust, a cheesecake layer and topped with fluffy pineapple whipped cream. Here’s what you need to create this easy dessert .
- Butter (softened)
- Unsalted or lightly salted Almonds
- Powdered Sugar
- Cream Cheese
- Granulated Sugar
- Pineapple Juice
- Crushed Pineapple (drained)
- Heavy Whipping Cream (or Cool Whip)
Easy recipes are the best and especially when you can make them ahead and save time! These pineapple bars need to chill for a few hours after they are cooked, but you can make them in about an hour.
Bake the Almond Crust
We’re going to make this cheesecake in layers so naturally, we will start at the bottom of the pan. Some cheesecakes use a graham cracker crust, but for this vintage recipe we will make it with almonds.
To begin, preheat oven to 350°F and place a glass or metal bowl in the freezer. We’ll come back to that later.
Finely chop almonds by hand or with a food processor and add them to a medium bowl with flour and powdered sugar. Cut the softened butter into cubes and combine it with the mixture using a pastry mixer or a knife.
Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13×9 in pan and bake for 20-25 min until set and lightly browned.
Prepare the Pineapple Cream Cheese Mixture
While the crust is baking beat the cream cheese with an electric mixer on medium speed until smooth and fluffy.
Next beat in ½ cup sugar, and eggs, mix until well blended. Then, beat in 2/3 cup pineapple juice.
Without turning off the oven, remove the pan and pour cream mixture over the crust while it is still hot. Be sure to spread the cream cheese evenly over the crust.
Return the pan to the oven to bake pineapple cheesecake layer for about 20 minutes or just until the center is set.
Remove from the oven and cool completely (to room temperature) on a wire rack.
How to Make Whipped Topping
While the cream cheese layer is cooling it is time to make the pineapple topping.
In a 2qt sauce pan mix together ¼ cup flour and ¼ cup sugar and stir in 1 cup pineapple juice.
Heat the mixture over medium heat, stirring constantly until boiling. Stir for about 1 minute. It will thicken as it boils.
Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
Note: You can use fresh pineapple pieces or canned. If you use a can of pineapple, be sure to drain it first.
Once the cream cheese layer and pineapple topping are cooled, we can make whipped cream.
Remember that small bowl in the freezer? Go ahead and get it now. If you are using prepared whipped topping, you can skip this part.
Pour heavy whipping cream in the chilled bowl and beat until stiff peaks form.
Then, fold the whipped cream into the pineapple topping and spread it carefully over the top of the cheesecake.
Cover the baking pan with plastic wrap and place in the refrigerator for 4 hours (or overnight) to chill.
When you are ready to serve, slice and top with more whipped cream and/or cherries if desired.
Print the Recipe: Pineapple Cheesecake Bars
This easy pineapple cheesecake is a classic dessert that makes any occasion sweeter! Add a tropical twist to your next family gathering and enjoy!
Love pineapple? Try our frozen fruit pops!
Pineapple Cheesecake Bars Recipe
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 2 Cups All-Purpose Flour
- 2/3 Cup Butter softened
- ½ Cup Unsalted or lightly salted Almonds
- ½ Cup Powdered Sugar
- 2 Packages Cream Cheese full fat
- ½ Cup Granulated Sugar
- 2 Eggs
- 2/3 Cup Pineapple Juice
- ¼ Cup Sugar
- ¼ Cup Flour
- 1 Cup Pineapple Juice
- 1 Can Crushed Pineapple drained
- ½ Cup Heavy Whipping Cream or Cool Whip
- Preheat oven to 350°F and put an empty glass or metal bowl in the freezer.
- Finely chop almonds.
- In a medium size bowl mix together flour, powdered sugar, and chopped almonds. Cut softened butter into cubes and add it to the mixture using a pastry mixer or a knife.
- Once the mixture is well blended and crumbly, firmly press it into the bottom of a 13×9 in pan. Bake for 20-25 min until set and lightly browned.
- While the crust is baking beat the cream cheese with an electric mixer until smooth and fluffy.
- Next beat in ½ cup sugar, and eggs, mix until well blended. Beat in 2/3 cup pineapple juice.
- Remove the crust from the oven and pour the cream cheese mixture over it while it is still hot.
- Spread the cream cheese mixture evenly across the crust and put back in the oven to bake for about 20 minutes just until the center is set.
- Remove from the oven and cool completely.
- To make the pineapple topping mix together ¼ cup flour and ¼ cup sugar in a 2qt sauce pan.
- Stir in 1 cup pineapple juice.
- Heat the mixture over medium heat, stirring constantly until boiling and boil and stir for about 1 minute while it thickens.
- Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.
- Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream. (skip this step if you are using Cool Whip)
- Remove your chilled bowl from the freezer and beat the whipping cream until stiff peaks form.
- Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer.
- Place in the refrigerator for 4 hours to chill.
- Serve with whipped cream and fresh cherries if desired and enjoy!