Pineapple Cheesecake that’s gluten free and perfect for summer, or anytime you want a creamy, tropical dessert without turning on the oven. The filling is light and luscious, with crushed pineapple folded into a cheesecake base. The buttery, graham cracker crust gives it the perfect bite.
This cheesecake recipe comes straight from my friend Veronica’s kitchen. It’s been a treasured part of their family and it’s one of those recipes that’s been lovingly baked for years. I’ve made a few adjustments, due to container sizes from a different country and I’m so grateful she shared it with me … and now I get to share it with you.
Ingredients you need:
graham cracker crumbs
butter
powdered ginger
package of cream cheese
can of condensed milk
1 or 2 lemons
1 tin crushed pineapple
whipping cream
How To Make This Pineapple Cheesecake:
1. Prepare the crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and ginger
Stir until the crumbs are evenly moistened.
Press the mixture into the bottom of a 9 inch (23 cm) springform pan or pie dish. Use the back of a spoon to pack it firmly into the pan.
Refrigerate the crust while you prepare the filling.
2. Make the cheesecake filling
In a blender add the softened cream cheese, condensed milk and lemon juice. Blend until smooth, creamy and fully combined.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Fold in the drained crushed pineapple last, making sure it’s evenly distributed.
3. Assemble and chill
Pour the filling into the prepared crust and smooth the top with a spatula.
Evenly sprinkle cinnamon powder over the top, cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
4. Serve and enjoy
Before serving, top with extra pineapple, toasted coconut and lemon slices if desired.
Slice and serve chilled.
Tips for Making a Pineapple Cheesecake :
Drain the pineapple very well. Pineapple holds a lot of liquid, which can prevent your cheesecake from setting. Use a fine mesh strainer or press it with the back of a spoon to get out as much juice as possible.
Let It Set Overnight. Even if the cheesecake feels firm after 4–6 hours, letting it chill overnight gives it the best texture and flavour.
Add Lemon Juice. Don’t skip the lemon juice! It reacts with the condensed milk to help thicken the filling and it is perfect to balance the sweetness.
Use a Springform Pan for Easy Removal. A springform pan makes slicing and serving easier and gives you that classic cheesecake shape. If using a pie dish, line the bottom with parchment for easier serving.
Decorate Just Before Serving. Add pineapple, or toasted coconut right before serving to keep the topping fresh.
Slice with a Warm Knife: Run your knife under warm water and wipe it dry for clean slices
How to Store a Pineapple Cheesecake:
Refrigerate in an Airtight Container: Store the cheesecake in the refrigerator in an airtight container or wrapped loosely with plastic wrap.
Store Leftovers Covered in the Fridge: After serving, cover any cut sections with plastic wrap or in an airtight container and refrigerate for 2 to 3 days.
Avoid Freezing: Due to the whipped cream and cream cheese in this recipe, I do not recommend freezing the cheesecake.
Pineapple Cheesecake
Equipment
- 1 9 inch (23 cm) springform pan
Ingredients
- 220 g (1 box) graham cracker crumbs I used Kinnikinnick
- 110 g butter melted
- 1 tsp ginger
- 250 g softened cream cheese I used Philadelphia
- 300 g (1 tin) condensed milk I used Eagle brand
- 100 g lemon juice
- 220 g (1 tin) crushed pineapple, well drained could use a little more pineapple if desired
- 250 g whipping cream cold
Topping
- 1/4 cup toasted coconut
- 1-2 tsp cinnamon
- extra pineapple slices
Instructions
For the Crust
- Preheat the oven to 350℉ (177C)
- Line the bottom of a 9 inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and ginger
- Stir until the crumbs, butter and ginger are evenly incorporated
- Press the mixture into the bottom of the prepared springform pan, using the back of a spoon to firmly pack the crumbs into the pan.
- Bake the crust for 10 minutes and then cool it before adding the filling.
For the Filling
- In a blender add cream cheese, condensed milk, and lemon juice. Blend until smooth and creamy
- In a separate bowl whip the cream until stiff peaks form, then fold into the cream cheese mixture
- Fold in the well drained pineapple last, making sure it’s evenly distributed.
- Pour the filling into the prepared crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
- Lightly sprinkle cinnamon powder on top.
- Before serving, top with extra crushed pineapple, sliced lemon or toasted coconut if desired.
- Slice and serve chilled.
- Store in the refrigerator first 2-3 days
Be the first to comment