pineapple cheesecake

Upgrade your dessert with this tangy Skinny Pineapple Cheesecake Bars recipe.

Skinny Pineapple Cheesecake Bars

graham cracker crumbs

butter,

light cream cheese, softened to room temperature

c. plain nonfat Greek yogurt,

eggs, egg yolk

c. sugar

pineapple juice

pure vanilla extract

Pineapple and cherries (optional)

I refuse to believe these are this low cal. They’re fantastic!!!!

These came together so fast and were delicious. The pineapple taste isn't very strong, but that was fine by me.

These turned out exactly as the recipe suggested and they were delicious. I will definitely use this recipe again.

These Pina Colada Cookie Cups have a coconut cookie crust filled with pineapple cheesecake! They're topped with a bit of whipped cream, pineapple and a cherry to turn one of my favorite summer drinks into a delicious dessert!

Pina Colada Cookie Cups

(168 grams) salted butter, room temperature

(207 grams) sugar

egg, room temperature

tsp coconut extract

(260 grams) all-purpose flour

tsp baking soda

cornstarch

(60 milliliters) pineapple juice

oz (339 grams) cream cheese, room temperature

(230 grams) powdered sugar

tbsp crushed pineapple, drained

heavy whipping cream, cold

sugar

Pineapple tidbits

Cherries

Spray a cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2

. To make the cookie dough, cream the butter and sugar together for 3-4 minutes, until light and fluffy.

. Add the egg and coconut extract and beat until well combined.

. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick.

. Makes balls of about 2 tbsp of dough. Press cookie dough into the bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

. Bake for 10-12 minutes, or until edges are just golden.

. Remove from oven and allow to cool mostly in the pans, then remove to a cooling rack. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit while still warm.
8.

Once the cookies have cooled, make the cheesecake filling. Combine the pineapple juice and cornstarch in a small bowl. Microwave in 10 second increments until thickened, about 20-30 seconds. Set aside to cool.
9.

Beat the cream cheese and powdered sugar together until smooth.
10

Add the pineapple juice mixture and crushed pineapple and mix until well combined.
11

Pipe or scoop cheesecake filling into cookie cups.
10

To make the whipped cream, add the heavy whipping cream, powdered sugar and coconut extract to a mixer bowl fitted with the whisk attachment. Whisk on high until it reaches stiff peaks.
12

Pipe whipped cream onto cookie cups, then top with a piece of pineapple and a cherry, if desired. Store in refrigerator.

No-Bake Cheesecake is perfect for those hot summer nights. Not only does this simplify the entire process of the dessert, but it makes it a lot quicker. This No-Bake Pineapple Cheesecake Dessert is a great and fast dessert with a tangy and sweet flavor.

Pineapple Cheesecake Dessert

C unsalted butter

oz Cream cheese softened

C sugar

oz cool whip

C pineapple

Preheat oven to 350 degrees

In a large mixing bowl, mix together the 2 1/2 C crushed graham cracker crumbs and melted butter and mix until combined

Using only 2 C of the mixture, press into a 9x9 baking dish

Place into the oven and bake for 9 minutes

Remove and allow to cool completely

Then, place a can of crushed pineapple into a strainer and drain the juice completely

Using a standing mixer, cream together the butter and cream cheese until smooth and creamy

Mix in the powdered sugar until incorporated

Fold in 3/4 of the crushed pineapple into the cream cheese mixture

Spread cream cheese mixture onto the cooled crust

Using a large mixing bowl, mix together the last of the pineapple and cool whip together

Spread onto the top of the cream cheese mixture

Using the remaining graham cracker crust, sprinkle onto the top of the cool whip layer

Cover with plastic wrap and place into the fridge overnight

Enjoy!

Easy baked pineapple cheesecake filled with homemade pineapple filling over a coconut cookie crust. Deliciously the best ever!

Pineapple Cheesecake with Coconut (An Easy Homemade Recipe)

g Digestive cookies (or Graham Crackers)

butter

g sugar

g coconut flakes (unsweetened, not toasted)

g cream cheese

125 g pineapple filling ((see the ingredients below))

g all purpose flour

vanilla extract

eggs

heavy cream

salt

lemon juice

pineapple

60 ml water ((or pineapple syrup

g brown sugar

cornstarch ((mix with 1 tbsp water))

Whipped cream

Cubed pineapples

Pineapple filling

Preheat oven to 160°Celsius.

Crush the Digestive cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin.

Place the crumbs in a bowl. Add the sugar and coconut flakes. Mix well.

Melt butter. Let it cool down before adding to the crumbs. Mix well.

Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.

Making the crust

Cut pineapple into small chunks. If using canned pineapple, drain the syrup. Measure the fruits and add into a food processor.

Add water (or pineapple syrup) and blend to a smooth paste.

Pour the pineapple paste into a medium-sized pan. Add sugar and lemon juice.

Cook over low heat until the pineapple thickens slightly.

Mix cornstarch with water and pour it into the pineapple filling. Stir quickly and thoroughly.

Continue to cook until the filling thickens further. Check by gathering it to the center of the pan. If it does not spread out too quickly, it is done and can be removed from heat. Let it cool completely before adding into the cheesecake filling.

Making the homemade pineapple filling

In a separate bowl, beat cream cheese until smooth for 30 - 60 seconds.

Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.

Add in both the eggs and vanilla extract. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.

Beat in the heavy cream until it is well incorporated into the batter, followed by the pineapple filling.

Making the cheesecake filling

Pour the batter into the prepared crust and bake in a water bath for 60 minutes at 160 °Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.

Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.

Let the cake rest in the refrigerator for at least 4 hours or overnight.

Garnish the cake with a layer of pineapple filling. Whip the heavy cream and pipe swirls on the cake. Decorate with pineapple cubes.

Keep leftovers refrigerated.

Baking the cheesecake

This Creamy Pineapple Cheesecake is delicious and it is refreshing. It is easy to make, does not need to be baked and the family is going to love it.

Creamy Pineapple Cheesecake

Cream Cheese softened

C. Cool Whip thawed

Drained pineapple

½ C. Granulated sugar

graham cracker pie crust

Whipped cream and cherries

Place the cream cheese and sugar into a mixing bowl and beat on high until smooth and creamy.

Add the whipped topping to the cream cheese and fold in to combine.

Pour the crushed pineapple into the mixing bowl, and stir to combine well.

Add the filling to the prepared graham cracker crust, and place into the fridge or freezer to chill until set.

Garnish with whipped cream and cherries before serving if desired.

https://www.youtube.com/watch?v=asT7WaujwR4

This Creamy Pineapple Cheesecake is a dessert that takes the best of two worlds and combines them into one amazing dish. 

Full Recipe: https://bit.ly/3B1Aqni

Find out how to make this tasty pineapple cheesecake! A no bake dessert that will be sure to impress your guests &amp; perfect for any occasion!

Pineapple cheesecake

sleeves of Graham Crackers

Sugar

Stick of Butter - melted

Packages of Cream Cheese

Heavy Cream - Whipped

Tablespoon of Powdered Sugar

Vanilla

Powdered Sugar

Tablespoon of Goodman's Pineapple Flavoring

Yellow Food Coloring Gel

Cream Cheese

Tablespoons of Butter

Tablespoon of Heavy Cream

Pineapple Flavoring

bar of White Chocolate - Melted

Open the can of pineapple chunks, and drain off the juice. Let the chunks sit in a strainer to completely remove the juice.  (You'll sprinkle with powdered sugar before adding to cheesecake, this will help the chunks of pineapple to mix with the cheesecake batter).

Melt the white chocolate in the microwave in a small bowl, and add a few drops of yellow food coloring Gel, and stir well.  Spoon the white chocolate into the pineapple mold, and allow to set for about 15 minutes, then place the mold in the refrigerator to completely set the chocolate. Leave the mold in the refrigerator until time to decorate the cheesecake.

To make the pineapple

Place the Graham Crackers in the food processor with the sugar, and pulse into crumbs. Melt the butter in a medium size bowl, and pour Graham Cracker crumbs into the butter and stir well to coat.  Line the bottom of a 7 inch spring-form pan with parchment paper, and press the crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.  Place the pan in the freezer.

To make the crust

In the mixing bowl of a stand mixer, place the heavy cream, and 1 tablespoon of powdered sugar, and whip with the whisk attachment until stiff peaks form, and the cream is whipped. Remove the whipped cream to a separate bowl, and place the bowl in the refrigerator.

In the mixing bowl, place the cream cheese, and blend until smooth and fluffy. Add the vanilla, powdered sugar, and sugar, and mix until smooth. Add the pineapple flavoring, and yellow food coloring gel, and mix. Remove the whipped cream from the refrigerator, and add to the mixing bowl, and blend to mix.

Place the drained pineapple chunks in a bowl, and sprinkle with powdered sugar, and gently fold into the cheesecake batter.

Remove the pan from the freezer, and pour the cheesecake batter into the pan, and smooth out the top. Sprinkle additional cereal on top of the cheesecake, and place the pan back in the freezer, overnight for best results.

To make the cheesecake

In the mixing bowl, add the softened butter, and softened cream cheese, and mix with the whisk attachment until creamy and fluffy.  Add the vanilla and heavy cream, and mix. Add the powdered sugar, one cup at a time, blending on low speed, and scraping the bowl down as needed, until all powdered sugar is added, and the frosting is completely mixed and smooth. Add the pineapple flavoring and mix. Remove half of the frosting to a bowl, and add a few drops of yellow food Coloring gel to the remaining frosting in the mixing bowl, until a light yellow color is achieved.

Place the yellow frosting on one side of a pastry bag, and the white frosting on the other side of the pastry bag with the large star tip. Pipe the frosting in the center of the cheesecake, using a swirling, motion, leaving a large dollop in the center of the cheesecake, and bring it up to a point. Place the white chocolate pineapple on top of the frosting.

Place the cheesecake back in the freezer until time to serve. When ready to serve, remove the spring-form from the pan, and slice the cheesecake into 2 inch pieces. Serve, and enjoy!

To make the frosting

This Pineapple Cheesecake topped with creamy pineapple whipped cream! It&#39;s a tropical vacation on a plate - perfect for any occasion!

Pineapple Cheesecake

Biscoff Cookies

tbsp Salted Butter ((melted))

Pineapple Juice ((reduced to 1/2 cup, see instructions))

oz Cream Cheese ((room temperature))

Eggs ((room temperature))

Egg Yolks

tbsp Cornstarch

Sour Cream ((room temperature))

Heavy Cream ((room temperature))

tsp Vanilla Extract

oz Canned Pineapples ((juice drained))

Pineapple Chunks ((juice drained))

Heavy Cream

tbsp Powdered Sugar

tsp Pineapple Juice ((OR 2 tbsp pineapple juice))

Add pineapple juice to a medium saucepan over medium high heat. Bring to a boil and reduce until you have a 1/2 cup of pineapple juice left (it should be sticky, like caramel). This can take about 40 minutes. Set aside to cool completely.

Preheat the oven to 350 degrees F. Begin by making the biscoff crust. Add biscoff cookies to a food processor. Blend until uniform crumbs form. Pour in the melted butter and continue to mix until the texture resembles wet sand. 

Line the bottom and sides of a 9 inch springform pan with parchment paper. Add the biscoff crumbs to the bottom of the pan and press firmly all along the bottom. Bake for 12 minutes. 

Reduce oven temperature to 325 degrees F. Bring 6 cups of water to a boil (this will be for the water bath).

Now make the cheesecake filling. Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 1-2 minutes. Then add the vanilla extract. Begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth. 

In a small bowl, whisk together the pineapple juice concentrate, crushed pineapples, sour cream, heavy cream, kosher salt, and cornstarch. Whisk together until just combined and smooth and add to the bowl of the stand mixer. Mix until just combined, about 20 seconds. Scrape down the sides of the bowl again and mix for another 20 seconds.

Pour cheesecake half of the cheesecake filling into the cooled crust. Plop the pineapple chunks on top, then cover with the remainder of the batter. Tap the cheesecake against the counter to pop any air bubbles. 

Pour boiling water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the pan of water on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15 minutes. Once the cheesecake is finished baking, the cheesecake should be slightly jiggly - like jello.

Turn off the oven and crack the oven door. Let the cheesecake sit for one hour. Then remove from the oven and let it sit at room temperature for 30 minutes and then place into the refrigerator for 4 hours.

Make the pineapple whipped cream by adding heavy cream, powdered sugar, and pineapple extract into a large bowl. Mix on medium high speed with an electric hand mixer until stiff peaks form, about 5-8 minutes. 10.

Add whipped cream on top of the cheesecake just before serving.

Not too sweet, and it was a perfect balance of tart, and creamy

Top 7 pineapple cheesecake recipes from across the web

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Top Tags

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Pineapple Cheesecake

Top 7 pineapple cheesecake recipes from across the web

The most viewed pineapple cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Skinny Pineapple Cheesecake Bars

Pina Colada Cookie Cups

Pineapple Cheesecake Dessert

Pineapple Cheesecake with Coconut (...

Creamy Pineapple Cheesecake

Pineapple cheesecake

Pineapple Cheesecake

The most viewed pineapple cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine