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1½ cups fresh pineapple chunks (or canned, well drained)
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2 tablespoons pineapple juice
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1 tablespoon granulated sugar (optional, for sweeter topping)
Optional Garnishes
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Whipped cream
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Toasted coconut flakes
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Mint leaves
Equipment Needed
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9-inch springform pan
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Mixing bowls
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Electric mixer
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Spatula
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Measuring cups
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Refrigerator
Step-by-Step Instructions
Step 1: Prepare the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of a greased 9-inch springform pan. Use the bottom of a glass to compact it.
Refrigerate for 15–20 minutes to set.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract. Beat again until fully incorporated and silky.
Step 3: Add Pineapple
Gently fold the well-drained crushed pineapple into the cream cheese mixture.
💡 Important: Excess liquid will prevent the cheesecake from setting properly, so drain the pineapple thoroughly.
Step 4: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Carefully fold the whipped cream into the pineapple-cream cheese mixture, using gentle strokes to keep the filling light and airy.
Step 5: Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.
Making the Pineapple Topping
Step 6: Prepare the Topping
In a small saucepan over low heat, combine pineapple chunks, pineapple juice, and sugar (if using).
Simmer gently for 5–7 minutes, just until slightly softened and glossy. Let cool completely.
Step 7: Garnish
Once the cheesecake is fully chilled, spoon the cooled pineapple topping over the center. Add whipped cream or coconut flakes if desired.
Texture & Flavor Profile
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Crust: Buttery, slightly crunchy
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Filling: Smooth, creamy, lightly fluffy
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Flavor: Sweet-tangy pineapple balanced with rich cheesecake
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Finish: Refreshing, tropical, not heavy
Each bite melts in your mouth with a burst of sunshine-bright pineapple.
Pro Tips for Perfect Pineapple Cheesecake
✔ Use room-temperature cream cheese
✔ Drain pineapple very well
✔ Fold whipped cream gently
✔ Chill overnight for best texture
✔ Slice with a hot, clean knife
Delicious Variations
Pineapple Coconut Cheesecake
Add ½ cup shredded coconut to the filling and garnish with toasted coconut.
Pineapple Mango Cheesecake
Replace half the pineapple topping with diced mango.
Pineapple Lime Cheesecake
Add 1 tablespoon lime zest to the filling for extra brightness.
Baked Version
Use the same crust and topping, but bake a traditional cheesecake base at 325°F (165°C) for 55–60 minutes.
How to Serve Tropical Pineapple Cheesecake
This cheesecake is best served:
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Well chilled
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With extra whipped cream
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As a summer dessert centerpiece
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At birthdays, BBQs, and holiday tables
It pairs beautifully with iced tea, coffee, or fruity cocktails.
Storage & Shelf Life
Refrigerator
Store covered for up to 4–5 days.
Freezer
Freeze without topping for up to 2 months. Thaw overnight in the refrigerator and add topping before serving.
Common Mistakes to Avoid
❌ Not draining pineapple enough
❌ Overmixing whipped cream
❌ Skipping chill time
❌ Using warm cream cheese
Nutrition Information (Approximate)
Per slice:
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Calories: 420
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Fat: 28g
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Carbohydrates: 36g
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Sugar: 24g
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Protein: 6g
Frequently Asked Questions
Can I use canned pineapple?
Yes—just drain it extremely well.
Is this a no-bake cheesecake?
Yes, making it perfect for warm weather.
Can I make it ahead?
Absolutely—this cheesecake is even better the next day.
Final Thoughts
This Tropical Pineapple Delight Cheesecake is everything a dessert should be—creamy, refreshing, visually stunning, and full of sunny flavor. It’s easy enough for home bakers yet elegant enough for special occasions, making it a recipe you’ll come back to again and again.
If you’re craving a dessert that feels like a mini vacation on a plate, this pineapple cheesecake delivers every time 🍍🍰🌴
