Bursting with tropical flair and creamy decadence, our collection of 20 Delicious Pineapple Cheese Cake Recipes is your ticket to dessert paradise! Whether you’re craving a classic baked beauty or a no-fuss fridge favorite, these recipes blend the tangy sweetness of pineapple with the rich, velvety texture of cheesecake in ways that’ll dazzle your taste buds. Dive in and discover your next show-stopping treat!
Classic Pineapple Cheese Cake
Venture into the realm of desserts with a twist that’ll make your taste buds dance—the Classic Pineapple Cheese Cake. It’s the perfect blend of creamy, tangy, and sweet, with a crust that crumbles just right, proving that sometimes, the classic combinations are unbeatable.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/2 cup pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking magic.
- Mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar in a bowl until well combined. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan for a crust that holds its own.
- Bake the crust for 10 minutes at 350°F (175°C), then let it cool. This step is crucial for that perfect crunch.
- In a large bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Add 2 large eggs, one at a time, beating well after each addition, then stir in 1 tsp vanilla extract.
- Fold in 1/2 cup drained crushed pineapple gently to keep the mixture light and fluffy.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 40-45 minutes at 350°F (175°C) until the center is almost set but still slightly wobbly. Tip: A toothpick inserted near the center should come out clean when it’s done.
- Cool the cheesecake on a wire rack for 10 minutes, then run a knife around the edge to loosen it.
- Refrigerate for at least 4 hours, or overnight, to let the flavors meld beautifully.
Just imagine slicing into this creamy dream, where each bite offers a perfect harmony of smooth cheesecake and bursts of pineapple. Serve it chilled with a drizzle of pineapple juice reduction for an extra tropical flair, and watch it disappear before your eyes.
No-Bake Pineapple Cheese Cake
Excuse me while I wipe the drool off my keyboard—this No-Bake Pineapple Cheese Cake is the tropical vacation your taste buds have been begging for, no passport required. It’s creamy, dreamy, and packed with enough pineapple punch to make you forget all about that oven you’re not using.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz crushed pineapple, drained
- 1 cup heavy whipping cream
- 1/4 cup pineapple juice
Instructions
- In a medium bowl, mix 2 cups graham cracker crumbs and 1/2 cup melted unsalted butter until well combined. Tip: For extra flavor, toast the graham cracker crumbs lightly before mixing.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes to set.
- In a large bowl, beat 16 oz softened cream cheese until smooth. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, beating until creamy. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Fold in 8 oz drained crushed pineapple until evenly distributed throughout the cream cheese mixture.
- In another bowl, whip 1 cup heavy whipping cream until stiff peaks form. Gently fold into the cream cheese mixture to keep the airy texture.
- Pour the filling over the chilled crust, smoothing the top with a spatula. Drizzle 1/4 cup pineapple juice over the top for added flavor. Tip: Use the back of a spoon to create swirls with the pineapple juice for a decorative touch.
- Freeze the cheesecake for at least 4 hours, or until firm. Before serving, let it sit at room temperature for 10 minutes for easier slicing.
Get ready to dive into a slice of paradise with this cheesecake—its velvety texture and tangy pineapple flavor are a match made in dessert heaven. Serve it with a sprinkle of toasted coconut or a dollop of whipped cream for an extra special touch.
Pineapple Upside-Down Cheese Cake
Prepare to have your taste buds do a happy dance with this twist on a classic that combines the tropical vibes of pineapple upside-down cake with the creamy dreaminess of cheesecake. It’s the dessert mashup you didn’t know you needed until now, and trust us, your oven is ready for this challenge.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1 can (20 oz) pineapple slices, drained
- 1/4 cup brown sugar
- Maraschino cherries, for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Arrange pineapple slices at the bottom of the pan and place a cherry in the center of each slice. Sprinkle brown sugar evenly over the pineapples.
- In a bowl, mix melted butter and granulated sugar until combined. Tip: Ensure the butter is cooled slightly to avoid cooking the eggs in the next step.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add flour to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to a tough cake, so stop as soon as the flour disappears.
- In another bowl, beat cream cheese and sour cream until smooth. Carefully spread this mixture over the pineapple layer in the pan.
- Pour the cake batter over the cream cheese layer, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the cake part comes out clean. Tip: If the top browns too quickly, loosely cover with foil.
- Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Allow to cool completely before slicing.
Kick back and marvel at your creation—each slice is a creamy, fruity masterpiece with a caramelized pineapple crown. Serve it slightly warmed to elevate the gooey goodness, or pair with a scoop of vanilla ice cream for an extra indulgent treat.
Tropical Pineapple Cheese Cake
Dive into a slice of paradise with this Tropical Pineapple Cheese Cake, where the creamy dreaminess of cheesecake gets a sunny makeover. It’s like a vacation for your taste buds, minus the sunscreen.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup pineapple juice
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- Mix 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter until well combined. Press firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat 24 oz softened cream cheese until smooth. Gradually add 1 cup granulated sugar and 1 tsp vanilla extract, beating until fluffy.
- Add 3 large eggs one at a time, beating well after each addition. Tip: Ensure all ingredients are at room temperature to avoid lumps.
- In a small bowl, mix 1 tbsp cornstarch with 1/2 cup pineapple juice until smooth. Fold this mixture and 1 cup drained crushed pineapple into the cream cheese batter.
- Pour the batter over the crust in the springform pan. Tip: Tap the pan gently on the counter to remove any air bubbles.
- Bake for 50-60 minutes, or until the center is almost set but still slightly wobbly. Tip: A water bath can prevent cracks for a smoother top.
- Turn off the oven and leave the door slightly open for 1 hour to let the cheesecake cool gradually.
- Refrigerate for at least 4 hours, or overnight, before serving.
Now, this Tropical Pineapple Cheese Cake is a creamy, dreamy delight with a tangy twist that’ll have you coming back for seconds. Serve it chilled with a drizzle of caramel or a sprinkle of toasted coconut for an extra tropical flair.
Pineapple Cheese Cake with Graham Cracker Crust
Mmm, imagine a dessert that’s like a tropical vacation and a cozy night in had a delicious baby. That’s right, we’re diving fork-first into a Pineapple Cheese Cake with Graham Cracker Crust that’ll have your taste buds doing the hula.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 24 oz cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 0.5 cup sour cream
Instructions
- Preheat your oven to 325°F (163°C) to ensure it’s perfectly toasty for your cheesecake.
- Mix 1.5 cups graham cracker crumbs, 0.5 cup melted unsalted butter, and 0.25 cup granulated sugar in a bowl until the mixture resembles wet sand. Tip: Press the crust firmly into the bottom of a 9-inch springform pan to avoid a crumbly disaster.
- Bake the crust for 10 minutes at 325°F (163°C), then let it cool. This little bake gives your crust a head start on being fabulous.
- Beat 24 oz softened cream cheese and 0.75 cup granulated sugar on medium speed until smooth, about 3 minutes. Tip: Room temperature cream cheese is your friend here—no lumps allowed!
- Add 3 large eggs, one at a time, mixing well after each addition. Then, stir in 1 tsp vanilla extract.
- Fold in 1 cup drained crushed pineapple and 0.5 cup sour cream until just combined. Tip: Overmixing can lead to a dense cheesecake, so keep it gentle.
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 45-50 minutes at 325°F (163°C) until the edges are set but the center slightly jiggles.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours, preferably overnight, to let the flavors mingle and the texture set.
Creamy, dreamy, and with a hint of pineapple sunshine, this cheesecake is a showstopper. Serve it chilled with a drizzle of caramel or a sprinkle of toasted coconut for that extra ‘wow’ factor.
Vegan Pineapple Cheese Cake
Hold onto your forks, folks, because we’re about to dive into a dessert that’s so good, it’ll make you forget it’s vegan. This Vegan Pineapple Cheese Cake is a tropical twist on a classic, blending creamy, dreamy textures with a punch of pineapple that’s nothing short of magical.
Ingredients
- 2 cups raw cashews, soaked overnight
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup crushed pineapple, drained
- 1 1/2 cups graham cracker crumbs
- 1/4 cup vegan butter, melted
Instructions
- Preheat your oven to 350°F (175°C) to toast the graham cracker crumbs for extra flavor.
- Mix graham cracker crumbs with melted vegan butter until well combined, then press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
- Blend soaked cashews, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt in a high-speed blender until smooth. Tip: For an ultra-creamy texture, blend for at least 5 minutes.
- Fold in drained crushed pineapple gently into the cashew mixture to maintain some texture.
- Pour the filling over the cooled crust, smoothing the top with a spatula. Tap the pan lightly to remove any air bubbles.
- Freeze the cheesecake for at least 4 hours, or until set. Tip: For easier slicing, let it sit at room temperature for 10 minutes before serving.
- Garnish with fresh pineapple slices or a drizzle of coconut cream for an extra tropical vibe.
You’ll be amazed at how this Vegan Pineapple Cheese Cake delivers a creamy, tangy, and slightly sweet flavor profile, with a crust that’s just the right amount of crunchy. Serve it chilled on a hot summer day, and watch it disappear before your eyes.
Gluten-Free Pineapple Cheese Cake
Kickstart your summer with a dessert that’s as rebellious as it is delicious—ditching gluten but keeping all the flair. This Gluten-Free Pineapple Cheese Cake is your ticket to indulgence without the guilt, blending tropical vibes with creamy dreams.
Ingredients
- 2 cups gluten-free graham cracker crumbs
- 1/2 cup melted unsalted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) to ensure it’s ready for baking magic.
- Mix 2 cups gluten-free graham cracker crumbs with 1/2 cup melted unsalted butter until the mixture resembles wet sand. Tip: Press the mixture firmly into the bottom of a 9-inch springform pan to avoid a crumbly base.
- Bake the crust for 10 minutes at 350°F (175°C), then let it cool. This step ensures a sturdy foundation for your cheesecake.
- In a large bowl, beat 24 oz softened cream cheese until smooth. Gradually add 1 cup granulated sugar and 1 tsp vanilla extract, mixing until fluffy.
- Add 3 large eggs one at a time, beating well after each addition. Tip: Room temperature eggs blend more smoothly, preventing a lumpy batter.
- Fold in 1 cup drained crushed pineapple and 1/2 cup pineapple juice until just combined. Overmixing can incorporate too much air, leading to cracks.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
- Bake at 350°F (175°C) for 45-50 minutes, or until the edges are set but the center slightly jiggles. Tip: A water bath can prevent cracking, but isn’t mandatory for flavor.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
- Refrigerate for at least 4 hours, preferably overnight, to set completely.
Marvel at the creamy texture punctuated by juicy pineapple bits, offering a tropical escape in every bite. Serve chilled with a drizzle of caramel or a sprinkle of toasted coconut for an extra layer of paradise.
Pineapple Cheese Cake Bars
Who knew that combining the tropical zing of pineapple with the creamy dreaminess of cheesecake could lead to such bliss? These Pineapple Cheesecake Bars are your ticket to dessert paradise, no passport required.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1/4 cup pineapple juice
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, mix 2 cups graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar until combined. Press firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly. Tip: Pressing the crust with the back of a spoon ensures it’s compact and even.
- In a large bowl, beat 16 oz softened cream cheese and 1/2 cup granulated sugar until smooth. Add 2 large eggs, one at a time, then mix in 1 tsp vanilla extract.
- Fold in 1 cup drained crushed pineapple and 1/4 cup pineapple juice until just combined. Pour over the cooled crust.
- Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly. Tip: Overbaking can lead to cracks, so keep an eye on it!
- Cool to room temperature, then refrigerate for at least 4 hours before slicing. Tip: For clean cuts, dip your knife in hot water and wipe it between slices.
Perfectly creamy with a punch of pineapple, these bars are a tropical escape on a plate. Serve them chilled with a sprinkle of toasted coconut for an extra layer of paradise.
Mini Pineapple Cheese Cakes
Vibrant and bursting with tropical flair, these Mini Pineapple Cheese Cakes are your ticket to dessert paradise. Perfect for when you’re craving something sweet, tangy, and downright adorable, these little gems are a breeze to whip up and even easier to devour.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, drained
- 1/4 cup pineapple juice
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
- In a medium bowl, mix 1 cup graham cracker crumbs with 1/4 cup melted unsalted butter until well combined. Press 1 tablespoon of the mixture into the bottom of each liner to form the crust.
- Bake the crusts for 5 minutes, then remove from the oven and let cool slightly. Tip: This helps the crust set and prevents it from becoming soggy.
- In a large bowl, beat 16 oz softened cream cheese with 1/2 cup granulated sugar until smooth. Add 2 large eggs, one at a time, followed by 1 tsp vanilla extract, mixing well after each addition.
- Fold in 1/2 cup drained crushed pineapple and 1/4 cup pineapple juice until just combined. Tip: Overmixing can incorporate too much air, leading to cracks in your cheesecakes.
- Divide the filling evenly among the prepared crusts, filling each about 3/4 full.
- Bake for 20 minutes, or until the edges are set but the centers still jiggle slightly. Tip: A slight jiggle in the center ensures a creamy texture once cooled.
- Let the cheesecakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 2 hours before serving.
Fluffy, creamy, and with just the right amount of pineapple punch, these Mini Pineapple Cheese Cakes are a dream. Serve them topped with a dollop of whipped cream and a cherry for a retro vibe, or enjoy them as-is for a pure pineapple experience.
Pineapple Cheese Cake with Coconut Topping
Alright, let’s dive into this tropical delight that’s about to make your taste buds do the hula! Pineapple Cheese Cake with Coconut Topping is the summer dessert you didn’t know you needed—until now. Imagine a creamy, dreamy cheesecake with a tangy pineapple twist, all crowned with a crunchy coconut topping that’s basically a vacation in every bite.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix 2 cups graham cracker crumbs with 1/2 cup melted unsalted butter until well combined. Press firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat 24 oz softened cream cheese and 1 cup granulated sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Add 3 large eggs, one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Gently fold in 1 cup drained crushed pineapple. Tip: Squeeze out excess pineapple juice to prevent a soggy cheesecake.
- Pour the filling over the crust and smooth the top with a spatula.
- Sprinkle 1/2 cup shredded coconut evenly over the top. Tip: Toast the coconut lightly beforehand for an extra layer of flavor.
- Bake for 50-60 minutes, or until the center is almost set but still slightly wobbly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Ready to impress? This cheesecake is a creamy, tropical dream with a perfect balance of tangy pineapple and sweet coconut. Serve it chilled with a drizzle of caramel sauce or a sprinkle of toasted coconut flakes for that extra wow factor.
Chocolate Covered Pineapple Cheese Cake
Absolutely nobody asked for this, but here we are—Chocolate Covered Pineapple Cheese Cake is the dessert mashup you didn’t know you needed. Imagine the creamy dreaminess of cheesecake, the tropical zing of pineapple, and the sinful embrace of chocolate, all in one bite. Let’s get weird in the kitchen.
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 0.75 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup semi-sweet chocolate chips
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan.
- Mix graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan. Tip: Use a flat-bottomed cup to press the crust evenly.
- Beat cream cheese and sugar on medium speed until smooth, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Fold in drained crushed pineapple gently to keep the mixture light.
- Pour the filling over the crust and smooth the top with a spatula.
- Bake for 45-50 minutes, or until the center is just set. Tip: The cake should jiggle slightly when shaken; it will firm up as it cools.
- Cool in the pan on a wire rack for 10 minutes, then run a knife around the edge to loosen. Cool completely before removing the rim.
- Heat heavy cream until just boiling, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth. Tip: For a glossy finish, ensure no water gets into the chocolate mixture.
- Spread chocolate ganache over the cooled cheesecake and refrigerate for at least 2 hours before serving.
Gloriously rich with a playful tropical twist, this cheesecake is a textural dream—creamy, crunchy, and oh-so-chocolatey. Serve it chilled with a drizzle of extra pineapple syrup for an over-the-top dessert experience.
Pineapple Cheese Cake Smoothie
So, you’ve stumbled upon the holy grail of smoothies that’ll make your taste buds do a happy dance—introducing the Pineapple Cheese Cake Smoothie! This creamy, dreamy concoction is like dessert for breakfast, but let’s be real, it’s acceptable to slurp this any time of day.
Ingredients
- 1 cup pineapple chunks
- 1/2 cup cream cheese, softened
- 1/2 cup Greek yogurt
- 1/4 cup graham cracker crumbs
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1 cup ice cubes
Instructions
- In a blender, combine 1 cup pineapple chunks, 1/2 cup cream cheese, 1/2 cup Greek yogurt, 1 tbsp honey, and 1/2 tsp vanilla extract.
- Blend on high speed for 30 seconds, or until the mixture is smooth and creamy. Tip: Scrape down the sides of the blender halfway through to ensure everything is well incorporated.
- Add 1 cup ice cubes to the blender and pulse until the ice is completely crushed and the smoothie reaches your desired thickness. Tip: For a thicker smoothie, add more ice cubes one at a time until you reach the perfect consistency.
- Pour the smoothie into a glass and sprinkle 1/4 cup graham cracker crumbs on top for that classic cheesecake crunch. Tip: For an extra touch of elegance, rim the glass with honey and dip it in graham cracker crumbs before pouring in the smoothie.
Finally, this smoothie is a creamy, tangy, and slightly sweet masterpiece with a delightful crunch from the graham cracker topping. Serve it with a colorful straw and a little umbrella to transport yourself to a tropical paradise, no passport required.
Pineapple Cheese Cake Ice Cream
Kickstart your summer with a dessert that’s as rebellious as it is refreshing—imagine the creamy dreaminess of cheesecake and the tropical punch of pineapple doing the tango in your mouth. This Pineapple Cheese Cake Ice Cream is your ticket to flavor town, no passport required.
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 8 oz cream cheese, softened
- 1 cup crushed pineapple, drained
- 1/2 cup graham cracker crumbs
Instructions
- In a large bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, and 1 tbsp vanilla extract until the sugar is completely dissolved.
- Add 8 oz softened cream cheese to the mixture and use an electric mixer to blend until smooth, about 2 minutes. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
- Gently fold in 1 cup drained crushed pineapple until evenly distributed throughout the mixture.
- Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 25-30 minutes. Tip: Don’t overfill the ice cream maker to allow room for expansion.
- While the ice cream is churning, toast 1/2 cup graham cracker crumbs in a dry skillet over medium heat for 2-3 minutes, stirring constantly, until golden and fragrant. Tip: Toasting the crumbs enhances their flavor and adds a delightful crunch.
- Once the ice cream has reached a soft-serve consistency, layer it in a loaf pan with the toasted graham cracker crumbs, creating swirls as you go.
- Cover the pan with plastic wrap and freeze for at least 4 hours, or until firm.
Get ready to dive into a scoop of this luscious ice cream, where the tangy pineapple cuts through the richness of the cheesecake base, and the graham cracker crumbs add a buttery crunch. Serve it in a waffle cone for an extra dose of whimsy, or alongside a slice of actual cheesecake for the ultimate dessert showdown.
Pineapple Cheese Cake Parfait
Who knew that combining the tropical zest of pineapple with the creamy dreaminess of cheesecake could lead to such bliss? This Pineapple Cheese Cake Parfait is your ticket to dessert heaven, no passport required.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1/2 cup pineapple chunks, drained
- 1/4 cup pineapple juice
Instructions
- In a medium bowl, mix 1 cup graham cracker crumbs with 2 tbsp melted unsalted butter until well combined. Tip: For extra flavor, toast the graham cracker crumbs lightly before mixing.
- Press the mixture into the bottom of a glass to form the first layer of your parfait. Tip: Use the back of a spoon to compact the crumbs for a firm base.
- In another bowl, beat 8 oz softened cream cheese with 1/4 cup granulated sugar and 1 tsp vanilla extract until smooth.
- In a separate bowl, whip 1 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy.
- Layer the cream cheese mixture over the graham cracker base in the glass.
- Top with 1/2 cup drained pineapple chunks and drizzle with 1/4 cup pineapple juice for that tropical punch. Tip: For an extra touch, lightly grill the pineapple chunks before adding them to the parfait.
Perfectly layered with a crunch, a creamy middle, and a fruity top, this parfait is a symphony of textures. Serve it in a clear glass to show off those beautiful layers, or better yet, pair it with a tiny umbrella for full tropical effect.
Pineapple Cheese Cake Muffins
Brace yourselves, muffin lovers, because we’re about to take your taste buds on a tropical vacation with these Pineapple Cheese Cake Muffins. Imagine the creamy dreaminess of cheesecake and the sunny sweetness of pineapple, all snuggled up in a fluffy muffin—yes, it’s as glorious as it sounds.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, beat 1/2 cup melted butter and 1 cup granulated sugar until light and fluffy. Tip: Ensure your butter is cooled slightly to avoid cooking the eggs.
- Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
- Alternately add the dry ingredients and 1/4 cup sour cream to the butter mixture, starting and ending with the dry ingredients. Tip: Don’t overmix to keep the muffins tender.
- Fold in 1/2 cup drained crushed pineapple gently.
- In a separate bowl, beat 8 oz softened cream cheese until smooth. Tip: Softening the cream cheese ensures a lump-free filling.
- Fill each muffin liner halfway with batter, then add a dollop of cream cheese mixture, and top with more batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Craving something extraordinary? These muffins boast a moist crumb with bursts of pineapple and pockets of creamy cheesecake. Serve them warm with a drizzle of caramel for an extra indulgent twist.
Pineapple Cheese Cake Pancakes
Today is ‘2025-06-15 07:06:15.036975’, You’re a professional food blogger writing a relatable US-based roundup-style recipe article. Introduce the dish: ‘Pineapple Cheese Cake Pancakes’ using the structure below.
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Write a short 2-3 sentence intro, The first word of your introduction must begin with the letter ‘T’. Do not display the title. Start directly with the introduction.
Ingredients
- 1 cup all-purpose flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 2 tbsp unsalted butter, melted
- 1/2 cup crushed pineapple, drained
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
- In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in 1/2 cup drained crushed pineapple.
- Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup batter for each pancake.
- Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
- In a small bowl, beat 4 oz softened cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla extract until smooth.
- Spread the cream cheese mixture over the warm pancakes and serve immediately.
Light, fluffy, and bursting with tropical flavor, these Pineapple Cheese Cake Pancakes are a breakfast dream. Layer them high with extra pineapple chunks and a drizzle of syrup for a show-stopping brunch centerpiece.
Pineapple Cheese Cake French Toast
Feast your eyes (and soon, your taste buds) on this decadent twist to your morning routine that’ll make you the hero of breakfast—or frankly, any time you dare to indulge. Imagine the creamy dreaminess of cheesecake and the tropical zing of pineapple doing the tango on a crispy, golden slice of French toast. Yes, it’s as glorious as it sounds.
Ingredients
- 8 slices thick-cut brioche bread
- 1 cup cream cheese, softened
- 1/2 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup whole milk
- 1 tbsp unsalted butter
- 1/2 cup maple syrup
- 1/4 cup powdered sugar
Instructions
- In a medium bowl, mix cream cheese, crushed pineapple, granulated sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly on 4 slices of brioche bread, then top with the remaining slices to make 4 sandwiches.
- In a shallow dish, whisk together eggs and milk until well combined.
- Heat a large skillet over medium heat and add butter, allowing it to melt and coat the pan.
- Dip each sandwich into the egg mixture, ensuring both sides are well coated but not soggy.
- Cook sandwiches in the skillet for 3-4 minutes per side, or until golden brown and crispy.
- Serve hot, drizzled with maple syrup and a dusting of powdered sugar.
Oh, the joy of cutting into that crispy exterior to reveal the gooey, pineapple-speckled cheesecake center! Serve it with a side of fresh pineapple rings for an extra tropical flair, or go wild with a dollop of whipped cream. Either way, it’s a breakfast (or dessert) that’ll have everyone asking for seconds.
Pineapple Cheese Cake Dip
Every now and then, a recipe comes along that’s so ridiculously easy and delicious, it feels like cheating. This Pineapple Cheese Cake Dip is that recipe—a creamy, dreamy concoction that’ll have your taste buds doing the cha-cha.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz crushed pineapple, drained
- 1/2 cup whipped topping
- 1/4 cup graham cracker crumbs
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Tip: Ensure your cream cheese is at room temperature to avoid lumps.
- Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined, about 1 minute.
- Fold in the drained crushed pineapple gently until evenly distributed throughout the mixture. Tip: Draining the pineapple well prevents the dip from becoming too watery.
- Gently fold in the whipped topping until the mixture is light and fluffy. Tip: For extra fluffiness, you can whip the topping slightly before adding it to the mixture.
- Sprinkle the graham cracker crumbs on top of the dip just before serving for a delightful crunch.
Get ready to dive into a dip that’s the perfect blend of tangy and sweet, with a texture that’s as smooth as your last vacation was relaxing. Serve it with extra graham crackers or fresh fruit for a snack that’s sure to disappear faster than your last paycheck.
Pineapple Cheese Cake Stuffed French Toast
So, you think you’ve had French toast before? Brace yourself for a game-changer that combines the creamy dreaminess of cheesecake with the tropical zing of pineapple, all hugged by golden, crispy bread. This isn’t just breakfast; it’s a vacation on a plate.
Ingredients
- 8 slices thick-cut brioche bread
- 1 cup cream cheese, softened
- 1/2 cup crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup whole milk
- 1 tbsp unsalted butter
- 1/2 tsp ground cinnamon
- Maple syrup, for serving
Instructions
- In a medium bowl, mix together the cream cheese, crushed pineapple, granulated sugar, and vanilla extract until smooth.
- Spread the cream cheese mixture evenly on 4 slices of brioche bread, then top with the remaining slices to make 4 sandwiches.
- In a shallow dish, whisk together the eggs, milk, and ground cinnamon until well combined.
- Heat a large skillet over medium heat and add the unsalted butter, letting it melt and coat the pan.
- Dip each sandwich into the egg mixture, allowing each side to soak for about 30 seconds to absorb the liquid.
- Place the dipped sandwiches in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Serve immediately with maple syrup drizzled on top for that perfect sweet finish.
Bite into this masterpiece and you’ll be greeted with a creamy, fruity center that contrasts beautifully with the crispy exterior. For an extra touch of paradise, garnish with a few extra pineapple chunks or a sprinkle of powdered sugar.
Pineapple Cheese Cake Truffles
Mmm, imagine biting into a bite-sized piece of paradise where creamy cheesecake and tangy pineapple dance in perfect harmony, all wrapped up in a chocolatey hug. That’s right, we’re talking about Pineapple Cheese Cake Truffles – the no-fork-needed dessert that’s about to make your taste buds do a happy dance.
Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 12 oz semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- In a medium bowl, mix 1 cup graham cracker crumbs and 1/2 cup melted unsalted butter until well combined. Press the mixture into the bottom of a lined baking dish to form the crust. Tip: Use the back of a spoon to evenly press the crust.
- In another bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 cup drained crushed pineapple, and 1 tsp vanilla extract until smooth. Spread this mixture over the crust. Tip: Ensure the cream cheese is at room temperature for a smoother blend.
- Freeze the mixture for 2 hours or until firm enough to cut into small squares. Tip: A hot knife cuts cleaner through the frozen mixture.
- In a microwave-safe bowl, melt 12 oz semi-sweet chocolate chips with 1 tbsp coconut oil in 30-second intervals, stirring until smooth. Dip each cheesecake square into the melted chocolate, ensuring it’s fully coated.
- Place the coated truffles on a parchment-lined tray and refrigerate for 30 minutes to set the chocolate.
Each truffle is a creamy, dreamy bite with a surprise crunch from the graham cracker crust and a tropical twist from the pineapple. Serve these little gems at your next gathering or keep them all to yourself – we won’t judge!
Conclusion
Great choices await in our roundup of 20 Delicious Pineapple Cheese Cake Recipes! Each recipe offers a unique twist on this classic dessert, ensuring there’s something for every taste. We encourage you to dive into these amazing creations, find your favorite, and share your baking adventures with us in the comments. Don’t forget to pin your top picks on Pinterest to spread the pineapple cheesecake love!
