Pineapple Cheesecake Squares – a delicious recipe with pie shell, cream cheese, sugar, eggs, pineapple juice, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F (180C).
2
Bake crust.
3
Beat cream cheese in bowl until smooth and fluffy; beat in 1/2 cup sugar and the eggs.
4
Stir in 23 cup juice.
5
Pour cream cheese mixture over hot crust.
6
Bake just until center is set, about 20 minutes.
7
Cool completely.
8
Mix flour and 1/4 cup sugar in 2 quart saucepan.
9
Stir in 1 cup of saved Pineapple juice.
10
Heat to boiling over medium heat, stirring constantly.
11
Boil and stir 1 minute.
12
Remove from heat; fold in drained pineapple.
13
Cool completely.
14
Beat whipping cream in chilled bowl until stiff.
15
Fold into pineapple mixture.
16
Spread carefully over dessert.
17
Cover loosely and refrigerate until firm, about 4 hours.
18
Cut into squares.
825
kcal
Calories
54
g
Fat
73
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 x pie shell (9 inch), 16 ounces cream cheese, 1/2 cup sugar, 2 large eggs, and more.
Yes, Pineapple Cheesecake Squares 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.
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