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Pineapple Cheesecake Square

Pineapple Cheesecake Square recipe image
This Pineapple Cheesecake Square is a delightful fusion of textures and flavors, perfect for potlucks or summer gatherings. It features a rich, creamy cream cheese layer that sets without baking, providing a smooth and cool contrast to the warm, sweet-tart pineapple topping. The topping is thickened with a quick-cooked glaze, ensuring the pineapple stays juicy but not runny. Finished with a cloud of whipped cream or Cool Whip, this dessert is light yet satisfying. Its an easy, make-ahead treat that tastes even better after chilling, allowing the flavors to meld beautifully together.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 171.6
Description
This Pineapple Cheesecake Square is a delightful fusion of textures and flavors, perfect for potlucks or summer gatherings. It features a rich, creamy cream cheese layer that sets without baking, providing a smooth and cool contrast to the warm, sweet-tart pineapple topping. The topping is thickened with a quick-cooked glaze, ensuring the pineapple stays juicy but not runny. Finished with a cloud of whipped cream or Cool Whip, this dessert is light yet satisfying. Its an easy, make-ahead treat that tastes even better after chilling, allowing the flavors to meld beautifully together.
Ingredients
  • 2 package Cream cheese (8oz) ; softened
  • 1/2 cup Sugar
  • 2 Eggs
  • 2/3 cup Pineapple juice
  • 1/4 cup Flour
  • 1/4 cup Sugar
  • 1 can Crushed pineapple (20 oz), drained
  • 1/2 cup Whipping cream
  • 1 box Cookie crust (prepared according to package) OR 1 1/2 cups graham cracker crumbs mixed with 1/3 cup melted butter
Directions
  1. 1
    Preheat oven to 350F (175C). Prepare the crust in an 8x8 inch baking pan and bake according to package directions until set. Let cool slightly.
  2. 2
    In a medium bowl, beat the softened cream cheese until smooth and fluffy.
  3. 3
    Beat in the sugar and the eggs, mixing until well combined.
  4. 4
    Stir in the pineapple juice until the mixture is smooth.
  5. 5
    Pour the cream cheese mixture over the warm crust, spreading evenly.
  6. 6
    Bake for 20 minutes, or just until the center is set.
  7. 7
    Remove from oven and let cool completely at room temperature.
  8. 8
    While the cheesecake cools, reserve 1 cup of juice from the pineapple can (add water if necessary to reach 1 cup).
  9. 9
    In a 2-quart saucepan, mix the flour and the remaining sugar.
  10. 10
    Stir in the reserved 1 cup pineapple juice.
  11. 11
    Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  12. 12
    Continue to boil and stir for 1 minute, until the sauce thickens.
  13. 13
    Remove from heat and fold in the drained crushed pineapple.
  14. 14
    Let the pineapple mixture cool completely.
  15. 15
    In a chilled bowl, beat the whipping cream until stiff peaks form (or use thawed Cool Whip as a substitute).
  16. 16
    Gently fold the whipped cream into the cooled pineapple mixture.
  17. 17
    Spread the pineapple topping carefully over the cooled cheesecake layer.
  18. 18
    Cover loosely and refrigerate for at least 4 hours, or until firm.
  19. 19
    Cut into 3-inch squares to serve.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 171.6kcal
% Daily Value *
Total Fat 9.4g15%
Saturated Fat 5.5g28%
Cholesterol 54.4mg19%
Sodium 57.0mg3%
Total Carbohydrate 19.6g7%
Dietary Fiber 0.1g1%
Sugars 15.6g
Protein 2.6g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pineapple, cheesecake, squares, dessert, cream cheese, whipped cream, easy, make-ahead, potluck, summer, fruity, creamy, no-bake, tropical, snack, party food, chilled, glaze, cool whip
Read it online: https://www.chefs-mate.com/recipe/pineapple-cheesecake-square/