This Pineapple Cream Cheesecake is a light and refreshing dessert that brings a taste of the tropics to your table. Featuring a buttery graham cracker crust, a luscious pineapple-infused cream cheese filling, and a creamy whipped topping with juicy pineapple chunks and toasted coconut, it’s a perfect chilled treat for warm-weather gatherings or special occasions.

Why You’ll Love This Recipe

This recipe combines the richness of cream cheese with the brightness of pineapple to create a cheesecake that feels indulgent yet light. It’s easy to prepare, requires no complicated techniques, and delivers a balanced flavor with tropical flair. The toasted coconut topping adds texture, while the crushed pineapple and whipped topping give each bite a refreshing finish. Whether you’re hosting a summer party or looking for an easy make-ahead dessert, this cheesecake fits the occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons sugar

For the pineapple cream layer:

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1/2 cup crushed pineapple (drained)

For the topping:

1 1/2 cups whipped topping (or whipped cream)
Pineapple chunks or tidbits
Toasted coconut flakes

Directions

Make the crust: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture firmly into a 9-inch pie pan. Bake for 8–10 minutes until lightly golden. Allow to cool completely.
Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk and blend until fully incorporated.
Stir in lemon juice and drained crushed pineapple. Mix gently until evenly combined.
Pour the filling into the cooled crust and use a spatula to smooth the surface.
Chill in the refrigerator for at least 4 hours, or overnight, until fully set.
Add the topping: Once chilled, spread the whipped topping evenly over the set cheesecake. Garnish with pineapple chunks and a generous sprinkle of toasted coconut flakes.
Slice and serve cold.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Calories: Approximately 410 kcal per serving

Variations

No-Bake Option: Skip baking the crust and chill it instead for 1 hour before adding the filling.
Coconut Crust: Replace part of the graham cracker crumbs with shredded coconut for added flavor.
Pineapple Mango Version: Mix in finely chopped mango with the pineapple for a tropical blend.
Lime Twist: Use lime juice instead of lemon for a slightly tangier flavor.
Individual Cheesecakes: Assemble in mini tart pans or muffin tins for individual servings.

Storage/Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. For best results, keep it chilled and only add the topping shortly before serving. This dessert is not suitable for freezing once assembled, as the texture of the whipped topping and pineapple may change.

FAQs

Can I make this cheesecake ahead of time?

Yes, this dessert is ideal for making ahead. It needs at least 4 hours to chill and can be made a day in advance.

Do I need to bake the crust?

Baking the crust gives it a firmer texture, but for a no-bake option, you can chill the crust in the refrigerator for 1 hour instead.

Can I use fresh pineapple instead of canned?

Fresh pineapple can be used, but it must be finely chopped and well-drained to avoid excess moisture.

Is this cheesecake overly sweet?

The sweetness is balanced by the lemon juice and the tang of cream cheese. You can adjust sweetness by using unsweetened whipped cream on top.

Can I substitute the whipped topping?

Yes, homemade whipped cream can be used in equal amounts.

What type of cream cheese is best?

Use full-fat cream cheese for the creamiest texture and best flavor.

Can I make this gluten-free?

Yes, simply use gluten-free graham crackers for the crust.

How do I toast coconut flakes?

Spread the coconut flakes on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring once, until golden.

How long does it take to set completely?

It needs at least 4 hours to chill and fully set, but overnight chilling is ideal for clean slices.

Can I freeze this cheesecake?

Freezing is not recommended due to the whipped topping and pineapple, which may lose texture when thawed.

Conclusion

Pineapple Cream Cheesecake is a refreshing and creamy dessert that blends tropical fruit with classic cheesecake flavor. Easy to prepare and make ahead, it’s a perfect choice for entertaining or enjoying as a chilled treat on a warm day. With its smooth filling, buttery crust, and coconut-pineapple topping, this dessert brings sunshine to every slice.

Pineapple Cream Cheesecake

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Author: Mari
Total Time: 45 minutes
Yield: 4 mini galettes
Diet: Vegetarian

Print Recipe

Description

These mini strawberry galettes are rustic, buttery, and bursting with sweet strawberries in every bite. Featuring crisp sugared crusts and jammy centers, they’re the perfect elegant yet easy dessert for spring, summer, or any gathering. Serve warm with whipped cream or ice cream for a crowd-pleasing finish. Keywords: mini strawberry galette, rustic strawberry tart, easy fruit pastry, spring dessert, summer galette recipe.

Ingredients

1 sheet refrigerated pie crust (or homemade)
1 1/2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1 egg, beaten (for egg wash)

Coarse turbinado sugar (for sprinkling)

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, combine sliced strawberries, sugar, cornstarch, and vanilla extract. Let sit for 5 minutes.
Roll out pie crust and cut into 4 equal rounds (about 5–6 inches in diameter).
Spoon the strawberry filling into the center of each dough round, leaving a 1-inch border.
Fold edges of the dough over the filling, pleating to create a rustic look.
Brush the crust with beaten egg and sprinkle with turbinado sugar.
Bake for 25–30 minutes, or until the crust is golden and filling is bubbling.
Let cool slightly before serving. Optionally, top with whipped cream or ice cream.

Notes

Best served the same day for crisp texture.
You can prep the filling ahead to save time.
Try mixing in raspberries or a splash of lemon zest for added flavor.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert, Baked Goods
Method: Baking
Cuisine: French-inspired, American