Just imagine: creamy cheesecake swirled with sweet, tangy pineapple—a tropical twist on a classic dessert that’s sure to delight. Whether you’re craving a quick no-bake treat or an impressive showstopper, these 20 pineapple cheesecake recipes bring a burst of sunshine to your table. Ready to find your new favorite? Let’s dive into these delicious creations!
Classic Pineapple Upside-Down Cheesecake
Unbelievably, I found myself craving a holiday dessert that combined two classics—pineapple upside-down cake and cheesecake—after a nostalgic trip through my grandma’s old recipe box last week. This fusion is a showstopper that’s surprisingly simple to pull off, and I love how the caramelized pineapple topping seeps into the creamy cheesecake base. Trust me, it’s the perfect centerpiece for any festive gathering or cozy night in.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 65 minutes
Ingredients
– 1/4 cup unsalted butter (I always use salted butter for a hint of savory balance, but unsalted works fine)
– 1/2 cup packed light brown sugar (don’t skimp—this creates that gooey caramel layer)
– 1 (20 oz) can pineapple slices in juice, drained (save the juice for a quick glaze if you’re feeling fancy)
– 6 maraschino cherries (my kids love adding extras for a pop of color)
– 2 (8 oz) packages cream cheese, softened to room temperature (this is key for a smooth, lump-free batter)
– 1/2 cup granulated sugar
– 2 large eggs, at room temperature (I learned the hard way that cold eggs can cause cracking)
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1 cup graham cracker crumbs (about 8 full sheets crushed—I use a food processor for consistency)
– 3 tbsp melted unsalted butter
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly with butter or non-stick spray.
2. In a small saucepan over medium heat, melt 1/4 cup unsalted butter, then stir in 1/2 cup packed light brown sugar until dissolved and bubbly, about 3-5 minutes—this is your caramel base.
3. Pour the caramel mixture evenly into the bottom of the prepared pan, then arrange pineapple slices over it in a single layer, placing a maraschino cherry in the center of each slice.
4. In a medium bowl, combine 1 cup graham cracker crumbs and 3 tbsp melted unsalted butter until the mixture resembles wet sand, then press it firmly into the pan over the pineapple layer to form the crust.
5. In a large mixing bowl, beat 2 (8 oz) packages of softened cream cheese with 1/2 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes—scrape down the sides as needed.
6. Add 2 large room-temperature eggs one at a time, beating well after each addition, then mix in 1 tsp pure vanilla extract until just combined (overmixing can incorporate too much air).
7. Pour the cheesecake batter over the crust in the pan, spreading it evenly with a spatula to avoid air pockets.
8. Place the pan on a baking sheet to catch any drips and bake at 325°F for 55-65 minutes, until the edges are set but the center still jiggles slightly when shaken—a toothpick inserted should come out clean.
9. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking from sudden temperature changes.
10. Remove from the oven, run a knife around the edges to loosen, then refrigerate for at least 4 hours or overnight until fully chilled.
11. To serve, release the springform pan sides, invert the cheesecake onto a plate, and gently lift off the pan bottom.
Zesty pineapple melds with rich, creamy cheesecake in every bite, offering a delightful contrast of textures from the crunchy graham cracker crust to the soft caramelized topping. For a festive twist, I sometimes drizzle leftover pineapple juice mixed with powdered sugar over slices or serve it alongside a scoop of vanilla ice cream—it’s a guaranteed crowd-pleaser that disappears fast!
No-Bake Pineapple Cheesecake with Graham Cracker Crust
Zipping through holiday preparations left me craving something cool, creamy, and effortless—enter this no-bake pineapple cheesecake, a lifesaver when the oven is already occupied and time is short. I love how its tropical twist feels festive yet relaxed, perfect for a last-minute dessert that still wows guests.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
- 1 1/2 cups graham cracker crumbs (I always crush them myself for a rustic texture—store-bought works too!)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted (I use salted butter sometimes for a hint of savory balance)
- 16 oz cream cheese, softened to room temperature (this is key for a smooth filling—don’t skip it!)
- 1/2 cup powdered sugar
- 1 tsp pure vanilla extract
- 8 oz crushed pineapple, drained well (I squeeze out excess juice with my hands to prevent a soggy crust)
- 1 cup heavy whipping cream, chilled
Instructions
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon or measuring cup to create an even layer.
- Chill the crust in the refrigerator for exactly 10 minutes to set while you prepare the filling.
- In a large mixing bowl, beat 16 oz softened cream cheese with an electric mixer on medium speed for 2 minutes until smooth and creamy.
- Add 1/2 cup powdered sugar and 1 tsp vanilla extract to the cream cheese, and beat for another 1 minute until fully incorporated.
- Gently fold in 8 oz well-drained crushed pineapple with a spatula until evenly distributed.
- In a separate chilled bowl, whip 1 cup heavy whipping cream on high speed for 3–4 minutes until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently until no white streaks remain, being careful not to deflate it.
- Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
- Cover the pan with plastic wrap and refrigerate the cheesecake for at least 6 hours, or overnight for best results.
Heavenly and light, this cheesecake sets into a creamy texture with a subtle tang from the pineapple that cuts through the richness. Serve it chilled with a sprinkle of toasted coconut or fresh pineapple slices for an extra tropical flair—it’s a dessert that feels indulgent yet refreshingly simple.
Tropical Pineapple Coconut Cheesecake
Unbelievably, this tropical pineapple coconut cheesecake has become my go-to summer dessert after discovering it at a beachside potluck last year—it’s like a vacation in every creamy, fruity bite. I love how the tangy pineapple balances the rich coconut, making it feel indulgent yet refreshing, perfect for those warm evenings when you want something sweet without being too heavy.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 1 ½ cups graham cracker crumbs (I always crush them myself for a coarser texture that holds up better)
– ½ cup unsalted butter, melted (I use salted butter sometimes for a hint of savory contrast)
– 2 (8 oz) packages cream cheese, softened to room temperature (this is key for a smooth, lump-free filling—I leave it out for an hour)
– ¾ cup granulated sugar
– 2 large eggs, at room temperature (cold eggs can cause the batter to curdle, so I set them out with the cream cheese)
– 1 cup canned crushed pineapple, drained well (I squeeze out excess juice with a paper towel to prevent a soggy crust)
– ½ cup sweetened shredded coconut
– 1 tsp pure vanilla extract (the real stuff makes all the difference in flavor)
– 1 (13.5 oz) can full-fat coconut milk, chilled overnight (I scoop out the solid cream from the top for extra richness)
Instructions
1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly with butter or cooking spray.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup to create an even layer.
4. Bake the crust in the preheated oven for 10 minutes, until it’s lightly golden and set, then remove and let it cool on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed for 2–3 minutes, until smooth and creamy.
6. Add the room temperature eggs one at a time, beating well after each addition until fully incorporated, about 30 seconds per egg.
7. Gently fold in the drained crushed pineapple, shredded coconut, and vanilla extract with a spatula until evenly distributed.
8. Open the chilled can of coconut milk and scoop out 1 cup of the solid cream from the top, adding it to the cheesecake batter.
9. Mix the coconut cream into the batter on low speed for 1 minute, just until combined—overmixing can introduce air bubbles.
10. Pour the batter over the cooled crust in the springform pan, spreading it evenly with the spatula.
11. Place the pan on a baking sheet and bake in the oven at 325°F for 45–50 minutes, until the edges are set but the center still jiggles slightly when shaken.
12. Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 1 hour to prevent cracking.
13. Remove the cheesecake from the oven and refrigerate it, uncovered, for at least 4 hours or overnight until fully chilled and firm.
14. Run a knife around the edges of the pan before releasing the springform to serve.
Kindly savor this dessert chilled—the texture is luxuriously creamy with a subtle crunch from the coconut, and the pineapple adds a bright, tropical zing that cuts through the richness. For a fun twist, I sometimes top slices with toasted coconut flakes or a drizzle of caramel sauce, making it feel extra special for gatherings or a quiet treat at home.
Pineapple Cream Cheese Pound Cake
Every time I bake this pineapple cream cheese pound cake, I’m transported back to my grandmother’s sunlit kitchen—the sweet, tropical aroma filling the air is pure comfort. It’s the perfect dessert to share during the holidays or any cozy gathering, and I love how the cream cheese adds a subtle tang that balances the sweetness. Trust me, one slice is never enough!
Serving: 10 | Pre Time: 20 minutes | Cooking Time: 70 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature—I always take it out an hour ahead for easier creaming.
– 8 ounces cream cheese, also at room temperature; cold cream cheese can lead to lumps in the batter.
– 2 cups granulated sugar, which I measure precisely for that classic pound cake texture.
– 4 large eggs, at room temperature—this helps them incorporate smoothly without curdling the mixture.
– 1 teaspoon vanilla extract, my go-to for a warm, aromatic base.
– 2 cups all-purpose flour, sifted once to avoid any clumps.
– 1 teaspoon baking powder, for a light rise.
– 1/2 teaspoon salt, to enhance all the flavors.
– 1 cup crushed pineapple, drained well; I squeeze out excess juice with my hands to prevent a soggy cake.
Instructions
1. Preheat your oven to 325°F and generously grease a 10-inch bundt pan, then dust it lightly with flour to ensure easy release later.
2. In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and cream cheese for about 3 minutes, until pale and fluffy—this step is key for a tender crumb.
3. Gradually add the granulated sugar to the butter mixture, beating for another 2 minutes until fully incorporated and smooth.
4. Add the room-temperature eggs one at a time, beating well after each addition to prevent the batter from separating; scrape down the bowl sides with a spatula as needed.
5. Mix in the vanilla extract until just combined, about 30 seconds on low speed.
6. In a separate bowl, whisk together the sifted all-purpose flour, baking powder, and salt to distribute evenly.
7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined—overmixing can toughen the cake, so stop as soon as no flour streaks remain.
8. Gently fold in the well-drained crushed pineapple with a spatula, ensuring it’s evenly distributed without deflating the batter.
9. Pour the batter into the prepared bundt pan, smoothing the top with the spatula.
10. Bake in the preheated oven at 325°F for 65–70 minutes, or until a toothpick inserted into the center comes out clean; if the top browns too quickly, tent it loosely with aluminum foil.
11. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely—this prevents sticking and helps set the structure.
Now, this cake emerges with a golden, slightly crisp crust that gives way to a moist, dense interior studded with juicy pineapple bits. Nothing beats serving a thick slice warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch—it’s a crowd-pleaser that always disappears fast!
Grilled Pineapple Cheesecake Bars
Tis the season for festive treats, and I’ve been craving something that blends summer vibes with cozy holiday warmth—enter these Grilled Pineapple Cheesecake Bars! Inspired by a backyard barbecue last July where I charred pineapple slices on the grill, I thought, why not bring that smoky-sweet magic into a creamy, no-bake dessert? Trust me, these bars are a game-changer for potlucks or a quiet night in with a cup of coffee.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 2 cups graham cracker crumbs (I always crush mine fresh for that extra crunch)
– 1/2 cup unsalted butter, melted (salted works too, but I prefer controlling the saltiness)
– 16 oz cream cheese, softened to room temperature (this is key for a smooth filling—I leave it out for an hour)
– 1/2 cup granulated sugar (I sometimes swap in brown sugar for a deeper flavor)
– 1 tsp vanilla extract (pure vanilla is my go-to for that rich aroma)
– 1 cup heavy whipping cream, chilled (cold cream whips up faster and holds its shape better)
– 1 medium pineapple, peeled and sliced into 1/2-inch rings (fresh pineapple grills beautifully, but canned works in a pinch)
– 2 tbsp honey (for drizzling—local honey adds a lovely floral note)
Instructions
1. Preheat your grill to medium-high heat, about 400°F, and lightly oil the grates to prevent sticking.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9×9-inch baking pan lined with parchment paper, using the back of a spoon to create an even layer.
4. Chill the crust in the refrigerator for 15 minutes to set while you prepare the filling—this helps it hold together when slicing later.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
6. Add the granulated sugar and vanilla extract to the cream cheese, and beat again until fully incorporated and no lumps remain.
7. In a separate bowl, whip the chilled heavy whipping cream on high speed until stiff peaks form, which should take 3-4 minutes; avoid overwhipping to prevent a grainy texture.
8. Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined, being careful not to deflate the air for a light, fluffy filling.
9. Spread the filling evenly over the chilled crust, smoothing the top with the spatula, then return the pan to the refrigerator.
10. Place the pineapple slices on the preheated grill and cook for 4-5 minutes per side, until they develop visible grill marks and caramelize slightly.
11. Remove the grilled pineapple from the grill and let it cool for 5 minutes before chopping it into small pieces.
12. Sprinkle the chopped grilled pineapple over the cheesecake filling, then drizzle with honey for added sweetness.
13. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the bars to set completely.
14. Once set, lift the bars out using the parchment paper and slice into 12 even squares with a sharp knife wiped clean between cuts for neat edges.
Let these bars shine with their contrast of textures—the creamy, tangy cheesecake pairs perfectly with the smoky, juicy pineapple, creating a dessert that’s both refreshing and indulgent. I love serving them chilled with a sprinkle of toasted coconut or a dollop of whipped cream for an extra festive touch, making them ideal for holiday gatherings or a sunny afternoon treat.
Pineapple Cheesecake Stuffed French Toast
Nothing says holiday brunch like a decadent twist on a classic, and this Pineapple Cheesecake Stuffed French Toast is my ultimate festive indulgence. I first whipped it up for a last-minute Christmas Eve gathering last year when I realized I had leftover cream cheese and a can of pineapple—it was such a hit that it’s now a non-negotiable part of our family’s winter celebrations.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 8 slices of thick-cut brioche bread (day-old works best for less sogginess—I always save some from yesterday’s bakery run)
- 1 (8 oz) block of full-fat cream cheese, softened to room temperature (this makes it easier to blend smoothly)
- 1/2 cup of canned crushed pineapple, well-drained (I give it a good press in a sieve to avoid a watery filling)
- 2 large eggs (I prefer room temp eggs here for a more even mixture)
- 1/2 cup of whole milk
- 1 teaspoon of pure vanilla extract
- 1/4 cup of granulated sugar
- 1 teaspoon of ground cinnamon
- 2 tablespoons of unsalted butter (for frying—it adds a rich, golden crust)
- Maple syrup or powdered sugar, for serving (optional, but highly recommended!)
Instructions
- In a medium bowl, combine the softened cream cheese and drained crushed pineapple until smooth, using a hand mixer or fork.
- Spread about 2 tablespoons of the cream cheese mixture evenly onto one slice of brioche bread, then top with another slice to form a sandwich, pressing gently to seal. Repeat with remaining bread and filling.
- In a shallow dish, whisk together the eggs, milk, vanilla extract, granulated sugar, and ground cinnamon until fully incorporated and slightly frothy.
- Tip: Let the egg mixture sit for 5 minutes to allow the sugar to dissolve, which prevents graininess in the coating.
- Heat a large skillet or griddle over medium heat and add 1 tablespoon of unsalted butter, swirling to coat the surface.
- Dip one stuffed sandwich into the egg mixture, allowing it to soak for about 10 seconds per side until evenly coated but not soggy.
- Place the dipped sandwich in the skillet and cook for 3–4 minutes per side, or until golden brown and crisp. Tip: Resist flipping too early—wait for bubbles to form around the edges for the best crust.
- Transfer the cooked French toast to a plate and repeat with remaining sandwiches, adding more butter to the skillet as needed to prevent sticking.
- Tip: Keep finished slices in a 200°F oven on a baking sheet to stay warm and crisp while you cook the rest.
- Serve immediately with a drizzle of maple syrup or a dusting of powdered sugar if desired.
Craving that perfect bite? The French toast emerges with a crispy, buttery exterior that gives way to a creamy, tangy pineapple-cheesecake center—it’s like dessert for breakfast! For a festive touch, I love topping it with a sprinkle of toasted coconut or a side of fresh berries to balance the sweetness. Trust me, one slice of this and you’ll be making it a holiday tradition too.
Pineapple Cheesecake Dip with Cinnamon Chips
This time of year always has me craving something sweet yet refreshing, and my latest kitchen experiment—a creamy pineapple cheesecake dip paired with homemade cinnamon chips—hits the spot perfectly. I whipped it up for a casual holiday gathering last weekend, and it disappeared so fast I barely got a taste myself! It’s the kind of effortless treat that feels special but comes together with minimal fuss, perfect for when you want to impress without stressing.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 8 ounces cream cheese, softened to room temperature (I leave it out for about an hour—it blends so much smoother this way)
– 1/2 cup powdered sugar, sifted to avoid lumps (trust me, sifting makes a difference in the texture)
– 1 cup crushed pineapple, drained well (I squeeze out the excess juice with my hands over a bowl to keep the dip from getting watery)
– 1/2 teaspoon vanilla extract (pure vanilla is my go-to for that warm, aromatic flavor)
– 4 large flour tortillas (about 8-inch size)
– 2 tablespoons unsalted butter, melted (I microwave it in a small bowl for 20-30 seconds until just liquid)
– 2 tablespoons granulated sugar
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 1-2 minutes until smooth and creamy.
3. Add the sifted powdered sugar to the cream cheese and beat on low speed for 30 seconds, then increase to medium for another minute until fully incorporated and fluffy.
4. Gently fold in the well-drained crushed pineapple and vanilla extract with a spatula until evenly combined, being careful not to overmix.
5. Cover the dip with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld and the texture firm up slightly.
6. While the dip chills, brush both sides of each flour tortilla evenly with the melted unsalted butter using a pastry brush.
7. In a small bowl, mix the granulated sugar and ground cinnamon together, then sprinkle this mixture generously over both sides of the buttered tortillas.
8. Use a pizza cutter or sharp knife to cut each tortilla into 8 wedges, like slicing a pie, and arrange them in a single layer on the prepared baking sheet.
9. Bake the tortilla wedges in the preheated oven for 10-12 minutes, flipping them halfway through, until they are golden brown and crisp to the touch.
10. Remove the cinnamon chips from the oven and let them cool completely on the baking sheet for about 5 minutes to crisp up further.
11. Take the chilled dip out of the refrigerator, give it a quick stir, and transfer it to a serving bowl.
12. Arrange the cooled cinnamon chips around the bowl of dip on a platter and serve immediately.
Just imagine dipping those warm, cinnamon-spiced chips into the cool, creamy cheesecake blend—the contrast is absolutely divine! The dip has a lusciously smooth texture with little bursts of tangy pineapple, while the chips add a satisfying crunch that keeps you coming back for more. For a fun twist, try serving it with fresh apple slices or graham crackers, or even dollop it over vanilla ice cream for an instant dessert upgrade.
Mini Pineapple Cheesecake Bites
Ooh, the holidays are here, and I’m craving something sweet but not overwhelming—enter these adorable Mini Pineapple Cheesecake Bites! I whipped these up last weekend for a potluck, and they vanished in minutes, proving they’re the perfect festive treat that doesn’t require a fork or fancy plating.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup graham cracker crumbs (I always crush mine fresh in a bag with a rolling pin for that rustic texture)
– 3 tbsp unsalted butter, melted (I use salted butter sometimes for a hint of savory contrast)
– 8 oz cream cheese, softened to room temperature (this is key—cold cream cheese leads to lumps, trust me!)
– 1/4 cup granulated sugar
– 1 large egg, at room temperature (I set mine out 30 minutes ahead to blend smoothly)
– 1 tsp vanilla extract
– 1/2 cup crushed pineapple, drained well (squeeze out excess juice with your hands to avoid a soggy filling)
Instructions
1. Preheat your oven to 350°F and line a mini muffin tin with 12 paper liners.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form a crust.
4. Bake the crusts in the preheated oven for 5 minutes, then remove and let cool slightly—this helps them set without burning.
5. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed for 2 minutes until smooth and creamy.
6. Add the room temperature egg and vanilla extract to the cream cheese mixture, beating on low speed just until combined to avoid overmixing.
7. Gently fold in the well-drained crushed pineapple with a spatula until evenly distributed throughout the filling.
8. Spoon the filling over the cooled crusts, filling each liner almost to the top.
9. Bake in the oven at 350°F for 10–12 minutes, until the edges are set but the centers still have a slight jiggle when shaken.
10. Let the cheesecake bites cool completely at room temperature for 1 hour, then refrigerate for at least 2 hours to firm up before serving.
Now, these bites are ready to shine! Noteworthy for their creamy texture with a tangy pineapple twist, they’re like little bursts of tropical joy. I love serving them chilled with a sprinkle of toasted coconut or a drizzle of caramel for an extra festive touch—perfect for holiday gatherings or a sweet afternoon pick-me-up.
Pineapple Cheesecake Smoothie Bowl
During the holiday rush, I often crave something festive yet effortless, and this Pineapple Cheesecake Smoothie Bowl is my go-to—it’s like dessert for breakfast without the guilt, blending tropical vibes with creamy indulgence in minutes. I whipped it up this morning after a hectic week of gift-wrapping, and it instantly lifted my spirits with its bright, sweet-tart flavor. Trust me, it’s the perfect pick-me-up when you’re short on time but still want a treat that feels special.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups frozen pineapple chunks (I always keep a bag in the freezer for quick smoothies—it adds natural sweetness and a thick texture)
– 1 cup plain Greek yogurt (I prefer full-fat for extra creaminess, but any type works)
– 4 oz cream cheese, softened (let it sit out for 30 minutes; room temp blends smoother without lumps)
– 1/2 cup milk (I use whole milk for richness, but almond milk is a great dairy-free swap)
– 1 tbsp honey (local honey is my favorite—it adds a subtle floral note)
– 1 tsp vanilla extract (pure vanilla makes all the difference here for that cheesecake flavor)
– 1/4 cup graham cracker crumbs (I crush them myself for a rustic touch, but store-bought works too)
Instructions
1. Place the frozen pineapple chunks, Greek yogurt, softened cream cheese, milk, honey, and vanilla extract into a high-speed blender.
2. Blend on high speed for 60–90 seconds, stopping to scrape down the sides with a spatula halfway through, until the mixture is completely smooth and thick—it should hold its shape when scooped.
3. Divide the smoothie evenly between two bowls, using a spoon to create a swirl on top for visual appeal.
4. Sprinkle 2 tablespoons of graham cracker crumbs over each bowl, focusing on the edges for a crunchy contrast.
5. Serve immediately to enjoy the best texture; if waiting, cover and refrigerate for up to 30 minutes to prevent melting.
This bowl boasts a luxuriously creamy texture with a delightful tang from the pineapple and yogurt, making each spoonful feel like a tropical escape. Top it with extra pineapple chunks or a drizzle of honey for added sweetness, and savor it as a refreshing breakfast or afternoon snack—it’s so satisfying, you might forget it’s actually good for you!
Pineapple Cheesecake Ice Cream
Ever since I stumbled upon a vintage ice cream maker at a garage sale last summer, I’ve been obsessed with creating creamy, dreamy frozen treats that remind me of my grandma’s kitchen. This Pineapple Cheesecake Ice Cream is my latest triumph—a tangy, sweet, and utterly indulgent dessert that’s surprisingly simple to whip up, perfect for beating the holiday heat or just treating yourself after a long day.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups heavy cream (I always use organic for a richer flavor)
– 1 (8 oz) package cream cheese, softened to room temperature (this is key for a smooth blend)
– 1 (14 oz) can sweetened condensed milk (don’t skimp—it adds that luscious sweetness)
– 1 (20 oz) can crushed pineapple, drained well (I press it in a sieve to remove excess juice, which prevents ice crystals)
– 1 tsp vanilla extract (pure vanilla is my go-to for depth)
– 1/2 cup graham cracker crumbs (I crush mine fresh for a better crunch)
Instructions
1. In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until completely smooth and creamy, about 2 minutes.
2. Pour in the sweetened condensed milk and vanilla extract, then beat on low speed just until fully combined, scraping down the sides of the bowl with a spatula.
3. Gently fold in the drained crushed pineapple using the spatula, ensuring it’s evenly distributed without overmixing.
4. In a separate chilled bowl, whip the heavy cream with the mixer on high speed until stiff peaks form, which takes about 3–4 minutes (tip: chill your bowl and beaters first for faster whipping).
5. Carefully fold the whipped cream into the cream cheese mixture in two additions, using gentle strokes to maintain airiness and avoid deflating it.
6. Transfer half of the ice cream base to a freezer-safe container, then sprinkle half of the graham cracker crumbs evenly over the top.
7. Add the remaining ice cream base, smooth it with the spatula, and top with the rest of the graham cracker crumbs (tip: reserve a few crumbs for garnish if you like extra crunch).
8. Cover the container tightly with a lid or plastic wrap and freeze for at least 6 hours, or until firm (tip: for best texture, avoid opening the freezer frequently during this time).
Yielding a velvety scoop that’s bursting with tropical pineapple and creamy cheesecake notes, this ice cream has a delightful contrast between the smooth base and the crunchy graham cracker layers. Serve it in waffle cones for a fun twist, or dollop it over grilled pound cake—it’s so good, you might just skip the oven altogether!
Pineapple Cheesecake Parfait
Every holiday season, I find myself craving something sweet yet refreshing, and this Pineapple Cheesecake Parfait has become my go-to treat. It’s a no-bake delight that combines creamy cheesecake filling with tropical pineapple, perfect for impressing guests or enjoying as a personal indulgence—I often whip it up on lazy weekends when I want dessert without the fuss. The layers look stunning in a glass, and it’s surprisingly easy to make, even for beginners like my cousin who tried it last summer and now requests it every time we meet.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup graham cracker crumbs (I like using honey-flavored ones for extra sweetness, crushed finely in a zip-top bag with a rolling pin)
– 8 oz cream cheese, softened to room temperature (this is key for a smooth texture—I leave it out for about 30 minutes before starting)
– 1/4 cup granulated sugar (I sometimes reduce this to 3 tbsp if I want it less sweet)
– 1 tsp vanilla extract (pure vanilla is my go-to for that rich flavor)
– 1 cup heavy whipping cream, chilled (cold cream whips up faster and holds its shape better)
– 1 cup canned crushed pineapple, drained well (I press it in a sieve to remove excess juice, which prevents sogginess)
– Fresh mint leaves for garnish (optional, but they add a pop of color and freshness)
Instructions
1. In a medium bowl, combine the graham cracker crumbs and set aside—this will be your base layer.
2. In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until smooth and creamy, about 1-2 minutes.
3. Add the granulated sugar and vanilla extract to the cream cheese, and beat on medium speed until fully incorporated and fluffy, scraping down the sides with a spatula as needed.
4. In a separate chilled bowl, pour the heavy whipping cream and whip on high speed with the electric mixer until stiff peaks form, which should take 2-3 minutes—tip: chill the bowl and beaters beforehand for best results.
5. Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing until just combined to keep it light and airy.
6. Drain the crushed pineapple thoroughly by pressing it in a fine-mesh sieve over the sink to remove all excess liquid, then pat it dry with a paper towel—this prevents the parfait from getting watery.
7. In serving glasses or jars, start by spooning 2 tablespoons of graham cracker crumbs into the bottom of each glass, pressing lightly with the back of a spoon to form an even layer.
8. Add a layer of the cheesecake mixture on top of the crumbs, using about 1/4 cup per glass, and smooth it with the spoon.
9. Sprinkle 1 tablespoon of the drained crushed pineapple over the cheesecake layer in each glass.
10. Repeat the layers once more: add another 2 tablespoons of graham cracker crumbs, followed by 1/4 cup of cheesecake mixture, and top with the remaining pineapple.
11. Garnish each parfait with a fresh mint leaf if desired, and refrigerate for at least 1 hour before serving to allow the flavors to meld—tip: cover with plastic wrap to prevent drying out.
12. Serve chilled directly from the refrigerator.
Kindly creamy and bursting with tropical flair, this parfait offers a delightful contrast between the crunchy graham cracker base and the smooth cheesecake filling. The pineapple adds a tangy sweetness that cuts through the richness, making each spoonful irresistible—I love serving it in clear mason jars to showcase the beautiful layers. For a fun twist, try adding a drizzle of caramel or a sprinkle of toasted coconut on top to elevate it for special occasions.
Pineapple Cheesecake Pancakes
Flipping through my recipe binder this morning, I realized I hadn’t made my favorite weekend treat in ages—these pineapple cheesecake pancakes always remind me of lazy summer brunches with friends. Honestly, they’re the perfect blend of tropical sweetness and creamy indulgence, and I love how the pineapple caramelizes slightly in the pan, filling the kitchen with the most amazing aroma.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup all-purpose flour (I always sift mine first for fluffier pancakes)
– 1 tablespoon granulated sugar (a little extra won’t hurt if you like them sweeter)
– 1 teaspoon baking powder
– ¼ teaspoon salt
– 1 cup milk (I use whole milk for richness, but any works)
– 1 large egg, at room temperature (it blends smoother this way)
– 2 tablespoons unsalted butter, melted and cooled
– 4 ounces cream cheese, softened (leave it out for 30 minutes beforehand)
– 1 cup diced fresh pineapple (canned works in a pinch, but drain it well)
– 2 tablespoons vegetable oil for cooking
Instructions
1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
2. In a separate bowl, beat the milk, egg, and melted butter with a fork until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just mixed—lumps are okay to avoid overmixing.
4. Fold in the softened cream cheese and diced pineapple until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and add ½ tablespoon of vegetable oil, spreading it evenly.
6. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and edges look set, about 2–3 minutes.
7. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until golden brown and cooked through.
8. Repeat with the remaining batter, adding more oil as needed to prevent sticking.
9. Serve the pancakes immediately while warm.
As you take that first bite, you’ll notice the fluffy texture gives way to creamy pockets of cheesecake and bursts of juicy pineapple. I love stacking them high with a drizzle of maple syrup or a dollop of whipped cream for an extra-decadent touch—they’re sure to brighten up any breakfast table!
Pineapple Cheesecake Muffins
Wandering through the holiday market last weekend, the scent of fresh pineapple and baked goods inspired me to create these Pineapple Cheesecake Muffins—a tropical twist on a classic that’s become my new favorite treat to share with friends over coffee.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour (I always sift mine first for fluffier muffins)
– 1 cup granulated sugar (I use organic cane sugar for a slight caramel note)
– 1/2 cup unsalted butter, melted and cooled slightly (room temp is key here to avoid curdling)
– 2 large eggs, at room temperature (I leave them out for 30 minutes—it makes a difference!)
– 1 cup crushed pineapple, drained well (squeeze out excess juice with your hands for best results)
– 8 oz cream cheese, softened (I use full-fat for that rich, creamy texture)
– 1 tsp vanilla extract (pure vanilla is my go-to for depth of flavor)
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt until fully combined.
3. In a separate bowl, beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth.
4. Add the granulated sugar to the cream cheese and beat for another 2 minutes until creamy and well incorporated.
5. Pour in the melted butter and beat on low speed just until blended, about 30 seconds.
6. Crack in the eggs one at a time, beating after each addition until the mixture is uniform.
7. Stir in the vanilla extract with a spatula until evenly distributed.
8. Gradually fold the dry flour mixture into the wet ingredients using gentle strokes to avoid overmixing, which can lead to dense muffins.
9. Gently fold in the drained crushed pineapple until just combined, leaving some small chunks for texture.
10. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
11. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely—this prevents them from getting soggy.
Zesty and indulgent, these muffins boast a moist crumb with bursts of pineapple and a velvety cheesecake swirl. I love serving them slightly warm with a dollop of whipped cream or alongside a fresh fruit salad for a bright, balanced brunch.
Pineapple Cheesecake Tart
Crafting this pineapple cheesecake tart feels like a little tropical escape in my kitchen—perfect for when I want something sweet but not overly heavy. I love how the bright pineapple cuts through the rich, creamy filling, and it’s become my go-to dessert for summer gatherings or just a cozy night in. Honestly, the graham cracker crust is my favorite part; I always sneak a pinch before baking!
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups graham cracker crumbs (I crush them myself for a rustic texture)
– ⅓ cup unsalted butter, melted (I use salted butter sometimes for a hint of saltiness)
– 16 oz cream cheese, softened to room temperature (this is key for a smooth filling—I leave it out for an hour)
– ½ cup granulated sugar
– 2 large eggs, at room temperature (they blend better when not cold)
– 1 tsp vanilla extract (pure vanilla is my go-to for that warm flavor)
– 1 cup crushed pineapple, drained well (I squeeze out excess juice to avoid a soggy tart)
– ¼ cup sour cream (adds a lovely tang I adore)
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of the tart pan, using the back of a spoon to create an even layer.
4. Bake the crust for 10 minutes, until it’s lightly golden and set—this prevents sogginess later.
5. While the crust bakes, in a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed for 2-3 minutes until smooth and creamy.
6. Add the room-temperature eggs one at a time, beating well after each addition to incorporate fully.
7. Mix in the vanilla extract and sour cream until just combined, being careful not to overmix.
8. Gently fold in the well-drained crushed pineapple with a spatula to distribute it evenly without deflating the batter.
9. Pour the filling into the pre-baked crust, spreading it out smoothly with an offset spatula.
10. Bake the tart for 25-30 minutes, until the edges are set but the center still has a slight jiggle when shaken gently.
11. Turn off the oven, crack the door open, and let the tart cool inside for 1 hour to prevent cracking from sudden temperature changes.
12. Remove the tart from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight to firm up.
13. Before serving, run a knife around the edges of the pan and carefully remove the tart from the pan.
Buttery and crisp from that graham cracker base, this tart offers a creamy, tangy filling studded with juicy pineapple bits. I love serving it chilled with a dollop of whipped cream or a sprinkle of toasted coconut for extra flair—it’s a crowd-pleaser that always disappears fast!
Pineapple Cheesecake Crepes
Zesty, sweet, and utterly irresistible—these Pineapple Cheesecake Crepes are my go-to when I want to impress guests without spending hours in the kitchen. I first made them for a summer brunch last year, and now they’re a requested staple whenever friends come over. Trust me, the combination of creamy filling and tropical fruit is pure magic.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 1 cup all-purpose flour (I always sift mine first for smoother batter)
- 1 1/2 cups whole milk (room temperature works best here)
- 2 large eggs (I prefer room temp eggs—they blend more easily)
- 2 tablespoons unsalted butter, melted (plus extra for the pan)
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened (leave it out for 30 minutes beforehand)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract (pure vanilla makes all the difference)
- 1 cup crushed pineapple, drained well (I squeeze out excess juice with my hands)
- Powdered sugar for dusting (my secret: a fine-mesh sieve gives the prettiest sprinkle)
Instructions
- In a medium bowl, whisk together 1 cup all-purpose flour and 1/4 teaspoon salt until combined.
- Add 1 1/2 cups whole milk, 2 large eggs, and 2 tablespoons melted unsalted butter to the flour mixture.
- Whisk vigorously for about 2 minutes until the batter is completely smooth with no lumps. Tip: Let the batter rest for 10 minutes—this helps the crepes cook more evenly.
- Heat a nonstick skillet or crepe pan over medium heat and lightly coat it with additional unsalted butter.
- Pour 1/4 cup of batter into the center of the pan, immediately tilting and swirling to spread it into a thin, even circle.
- Cook the crepe for 1–2 minutes until the edges lift easily and the bottom is lightly golden brown.
- Flip the crepe carefully using a spatula and cook for another 30–45 seconds on the second side. Tip: Stack cooked crepes on a plate with parchment paper between them to prevent sticking.
- Repeat steps 5–7 with the remaining batter to make about 8 crepes, adding more butter to the pan as needed.
- In a separate bowl, beat 8 ounces softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Gently fold in 1 cup well-drained crushed pineapple until evenly distributed. Tip: If the filling seems too thick, add a teaspoon of milk to loosen it.
- Spoon about 2 tablespoons of the pineapple cheesecake filling onto the center of each crepe.
- Fold the crepes into quarters or roll them up, placing them seam-side down on a serving plate.
- Dust the crepes generously with powdered sugar just before serving.
Now, these crepes are ready to delight! Notice how the creamy filling pairs with the tender, slightly crisp crepe—each bite is a burst of tropical sweetness. I love serving them with extra pineapple chunks on the side or a drizzle of caramel sauce for an indulgent twist.
Pineapple Cheesecake Bread Pudding
There’s something magical about turning leftover bread and a few pantry staples into a dessert that feels both comforting and celebratory. This Pineapple Cheesecake Bread Pudding is my go‑in when I want to impress without stressing—it’s like a tropical vacation in a baking dish, and I love how the tangy pineapple cuts through the rich, creamy filling. I first made it for a potluck last summer, and now my friends request it every time we gather.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– 6 cups day‑old French bread, torn into 1‑inch pieces (stale bread soaks up the custard better)
– 8 oz cream cheese, softened to room temperature—I leave it on the counter for an hour
– 1 cup granulated sugar
– 4 large eggs, at room temperature for a smoother mix
– 2 cups whole milk
– 1 tsp pure vanilla extract
– 1 (20 oz) can crushed pineapple, drained well (squeeze out excess juice with your hands)
– ½ cup unsalted butter, melted and slightly cooled
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and grease a 9×13‑inch baking dish with butter or non‑stick spray.
2. Spread the torn bread pieces evenly in the prepared baking dish.
3. In a large mixing bowl, beat the softened cream cheese and granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition until fully incorporated.
5. Pour in the whole milk, vanilla extract, and salt, then mix on low speed until the custard is uniform.
6. Fold in the drained crushed pineapple gently with a spatula to distribute it evenly.
7. Slowly drizzle the melted butter into the custard mixture while stirring continuously to prevent curdling.
8. Pour the custard mixture over the bread in the baking dish, pressing down lightly with the spatula to ensure all pieces are soaked.
9. Let the dish sit at room temperature for 10 minutes to allow the bread to absorb the liquid.
10. Bake in the preheated oven for 50–55 minutes, or until the top is golden brown and the center is set (a knife inserted should come out clean).
11. Remove from the oven and let cool on a wire rack for at least 15 minutes before serving.
Every bite of this bread pudding is a delightful contrast—creamy from the cheesecake layer, tender and custardy inside, with juicy pineapple bursts that add a bright, tangy twist. I love serving it warm with a dollop of whipped cream or a scoop of vanilla ice cream, and it’s just as delicious the next day straight from the fridge.
Pineapple Cheesecake Trifle
Over the holidays, I always crave something festive yet fuss-free, and this Pineapple Cheesecake Trifle is my go-to solution. It combines the tropical sweetness of pineapple with creamy cheesecake layers, and I love how it comes together in minutes—perfect for last-minute gatherings or a cozy night in. Honestly, it’s become a staple in my kitchen because it’s as delicious as it is easy.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (8-ounce) package of cream cheese, softened to room temperature (I leave it out for about an hour—it blends smoother this way)
– 1 cup of heavy whipping cream, cold straight from the fridge (it whips up fluffier when chilled)
– 1/2 cup of granulated sugar (I sometimes reduce this to 1/3 cup if my pineapple is extra sweet)
– 1 teaspoon of pure vanilla extract (the real stuff makes all the difference)
– 1 (20-ounce) can of crushed pineapple, drained well (I press it in a sieve to remove excess juice, which prevents a soggy trifle)
– 1 (12-ounce) package of vanilla wafer cookies, roughly crushed (I use my hands for a rustic texture)
– Fresh pineapple chunks for garnish (optional, but they add a nice pop of color)
Instructions
1. Place the softened cream cheese in a large mixing bowl and beat it with an electric mixer on medium speed for 1 minute until smooth and creamy.
2. Add the granulated sugar and vanilla extract to the cream cheese, and beat on medium speed for another 2 minutes until fully combined and fluffy.
3. In a separate bowl, pour the cold heavy whipping cream and whip it with the electric mixer on high speed for 3–4 minutes until stiff peaks form—tip: stop when the cream holds its shape when you lift the beaters.
4. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain, being careful not to deflate the air.
5. Drain the crushed pineapple thoroughly by pressing it in a fine-mesh sieve over the sink to remove all excess liquid—tip: this step is key to avoid a watery trifle.
6. Fold the drained crushed pineapple into the cream cheese mixture until evenly distributed.
7. Take a trifle dish or large glass bowl and spread a layer of the crushed vanilla wafer cookies on the bottom, using about one-third of the cookies.
8. Spoon half of the cream cheese-pineapple mixture over the cookie layer and spread it evenly with the back of a spoon.
9. Repeat with another layer of crushed cookies, then the remaining cream cheese mixture, ending with a final sprinkle of cookies on top—tip: for best results, let it chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
10. Garnish with fresh pineapple chunks if desired, just before serving.
My favorite part is how the creamy cheesecake layer contrasts with the crunchy cookies, creating a delightful texture in every bite. Serve it chilled straight from the fridge, or get creative by layering it in individual jars for a portable treat—it’s always a hit at potlucks!
Pineapple Cheesecake Cookies
A few weeks ago, I was craving something sweet but couldn’t decide between cheesecake and cookies—so I decided to combine them! These pineapple cheesecake cookies are my new favorite treat, perfect for holiday gatherings or a cozy night in. They’re surprisingly easy to make and always disappear fast from my kitchen counter.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened—I always leave mine on the counter for an hour before baking for easier mixing
– 1 cup granulated sugar, plus ¼ cup for rolling
– 8 oz cream cheese, at room temperature (I use full-fat for that rich cheesecake texture)
– 1 large egg, also at room temperature—it blends better with the other ingredients
– 1 tsp vanilla extract, my go-to for adding warmth to baked goods
– 2½ cups all-purpose flour, spooned and leveled to avoid dense cookies
– 1 tsp baking powder
– ½ tsp salt
– 1 cup crushed pineapple, drained well (I squeeze out excess juice with my hands to prevent soggy cookies)
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, use an electric mixer on medium speed to beat the softened butter and 1 cup granulated sugar together for 2–3 minutes until light and fluffy.
3. Add the room-temperature cream cheese and beat for another 1–2 minutes until fully incorporated and smooth.
4. Crack in the egg and add the vanilla extract, then mix on low speed just until combined, about 30 seconds.
5. In a separate bowl, whisk together the flour, baking powder, and salt to ensure even distribution.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, which should take about 1–2 minutes.
7. Fold in the well-drained crushed pineapple gently with a spatula until evenly distributed—don’t overmix to keep the cookies tender.
8. Place the ¼ cup granulated sugar in a small bowl. Scoop tablespoon-sized portions of dough, roll them into balls, then coat each ball lightly in the sugar.
9. Arrange the dough balls 2 inches apart on the prepared baking sheets, as they’ll spread slightly while baking.
10. Bake in the preheated oven for 10–12 minutes, or until the edges are just golden brown but the centers are still soft—they’ll firm up as they cool.
11. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Just out of the oven, these cookies have a soft, cake-like texture with a hint of tang from the cream cheese and sweet bursts of pineapple. I love serving them slightly warm with a dollop of whipped cream or alongside a cup of coffee for an extra cozy treat—they’re so good, I often hide a few for myself!
Pineapple Cheesecake Chia Pudding
Picture this: it’s a sweltering summer afternoon, and my sweet tooth is screaming for something cool and creamy, but I’m too lazy to turn on the oven. That’s exactly how this Pineapple Cheesecake Chia Pudding was born in my kitchen—a no-bake, make-ahead miracle that tastes like dessert for breakfast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
- 1 cup canned crushed pineapple in 100% juice, undrained (I love the Dole brand for its consistent sweetness)
- 8 oz full-fat cream cheese, softened to room temperature (this is key for a smooth, lump-free blend—I leave it on the counter for about 30 minutes)
- 1/4 cup pure maple syrup (the real stuff, not pancake syrup—it adds a lovely depth)
- 1 tsp pure vanilla extract (I always splurge on the good Mexican vanilla for that warm, aromatic kick)
- 1/2 cup chia seeds (I prefer white chia seeds for a prettier presentation, but black work just fine)
- 1 cup unsweetened almond milk, or any milk you like (I use almond for a light, nutty undertone)
- Optional for serving: fresh pineapple chunks or a sprinkle of graham cracker crumbs
Instructions
- In a blender, combine the softened cream cheese, crushed pineapple with its juice, maple syrup, and vanilla extract.
- Blend on high speed for 30-45 seconds until completely smooth and creamy, scraping down the sides with a spatula if needed. Tip: If your cream cheese isn’t fully softened, blend a bit longer to avoid lumps.
- Pour the blended mixture into a large mixing bowl or a container with a lid.
- Add the chia seeds and almond milk to the bowl.
- Whisk vigorously for 1-2 minutes until everything is well combined and no clumps of chia seeds remain. Tip: Whisking thoroughly here prevents the chia seeds from clumping as they soak.
- Cover the bowl tightly with a lid or plastic wrap.
- Refrigerate for at least 4 hours, or ideally overnight for 8 hours, to allow the chia seeds to fully absorb the liquid and thicken. Tip: Give it a good stir after 1 hour to redistribute any settling seeds for an even texture.
- After chilling, stir the pudding once more to fluff it up.
- Divide the pudding evenly among 4 serving glasses or bowls.
- Top with fresh pineapple chunks or a sprinkle of graham cracker crumbs if desired, and serve immediately.
The texture is luxuriously thick and creamy, with little pops of chia seeds that remind me of a tropical tapioca pudding. The tangy cream cheese balances the sweet pineapple perfectly, making it feel indulgent yet light. I love serving it in clear mason jars for a pretty layered look, or even freezing it into popsicles for a fun summer treat!
Pineapple Cheesecake Popsicles
You know those sweltering summer days when turning on the oven feels like a crime? That’s exactly when I pull out my popsicle molds and make these Pineapple Cheesecake Popsicles. They’re my go-to for a cool, creamy treat that feels indulgent but is surprisingly simple to whip up.
Serving: 10 popsicles | Pre Time: 20 minutes | Cooking Time: 0 minutes (plus 6 hours freezing)
Ingredients
- 1 (8 oz) package of full-fat cream cheese, softened at room temperature for about 30 minutes—it blends so much smoother this way.
- 1 cup heavy whipping cream, cold straight from the fridge for best whipping results.
- 1/2 cup granulated sugar—I sometimes use a scant 1/3 cup if my pineapple is very sweet.
- 1 teaspoon pure vanilla extract, my secret for that classic cheesecake flavor.
- 1 (20 oz) can of crushed pineapple in 100% juice, well-drained (save that juice for a smoothie!).
- 10 graham cracker sheets, finely crushed into crumbs—I use a zip-top bag and a rolling pin; it’s oddly therapeutic.
Instructions
- Place the softened cream cheese and granulated sugar in a large mixing bowl.
- Using a hand mixer on medium speed, beat the cream cheese and sugar together for about 2 minutes, until completely smooth and no lumps remain. Tip: Scrape down the sides of the bowl halfway through to ensure everything is incorporated.
- Pour in the vanilla extract and beat for another 15 seconds on low speed just to combine.
- In a separate, clean, cold bowl, pour the cold heavy whipping cream.
- Using the hand mixer on high speed, whip the cream until stiff peaks form, about 2-3 minutes. Tip: The bowl and beaters are cold? You’ll get perfect peaks faster.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no white streaks remain.
- Add the well-drained crushed pineapple to the bowl and fold it in gently until evenly distributed.
- Place the finely crushed graham cracker crumbs in a shallow bowl or plate.
- Pour the pineapple cheesecake mixture into your popsicle molds, leaving about 1/4 inch of space at the top for expansion.
- Insert popsicle sticks into the center of each mold.
- Carefully place the filled molds in the freezer. Freeze for at least 6 hours, or preferably overnight, until completely solid. Tip: For easy unmolding, run the outside of the mold under warm water for 10-15 seconds before pulling out the popsicles.
- Once frozen, unmold the popsicles. Immediately roll the top third of each popsicle in the graham cracker crumbs to create the “crust,” pressing gently so it adheres.
Perfectly creamy with little bursts of tangy pineapple, these popsicles are a dream. The graham cracker crust adds that essential crunchy contrast. I love serving them on a hot afternoon or as a fun, handheld dessert at a backyard barbecue—they always disappear first.
Summary
A delightful array of pineapple cheesecakes awaits! From classic to creative, these 20 recipes offer something for every taste and occasion. We hope you find a new favorite to bake and share. Give one a try, then let us know which you loved in the comments below. If you enjoyed this roundup, please pin it on Pinterest to spread the sweetness!
