Pineapple Cheesecake Dessert Recipe

Name: Pineapple Cheesecake Dessert
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups BAKER'S ANGEL FLAKE Coconut; 1/2 cup finely chopped PLANTERS Pecans; 3 Tbsp. flour; 3 Tbsp. butter or margarine, melted; 1 env. (1/4 oz.) KNOX Unflavored Gelatine; 1/4 cup cold water; 3 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread; 1/2 cup sugar; 1 can (20 oz.) crushed pineapple in juice, drained with 1/2 cup juice reserved; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Servings: persons

1
Heat oven to 350F.
2
Combine coconut, nuts, flour and butter; press onto bottom of 13x9-inch baking dish.
3
Bake 15 min.
4
Meanwhile, sprinkle gelatine over water in small saucepan; let stand 1 min.
5
Cook on low heat 5 min.
6
or until gelatin is completely dissolved, stirring occasionally.
7
Beat cream cheese spread and sugar in large bowl with mixer until blended.
8
Gradually beat in gelatine and reserved pineapple juice.
9
Gently stir in pineapple and COOL WHIP; pour over crust.
10
Refrigerate 3 hours or until firm.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups BAKER'S ANGEL FLAKE Coconut, 1/2 cup finely chopped PLANTERS Pecans, 3 Tbsp. flour, 3 Tbsp. butter or margarine, melted, and more.

Yes, Pineapple Cheesecake Dessert falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pineapple Cheesecake Dessert

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions