Pineapple Cheesecake Bars

These pineapple cheesecake bars are an incredibly delicious dessert that’s perfect for a party or special occasion. With a buttery shortbread crust, a rich pineapple cream cheese filling, and a light and fluffy pineapple topping, this irresistible treat is a sure crowd-pleaser. It’s rich and creamy but still light enough to be a perfect spring and summer dessert, and the pineapple gives it a delicious tropical flavor that pairs wonderfully with the cheesecake filling.

 

This impressive dish is easier to prepare than traditional cheesecake but even more delicious, and the bars are super convenient for serving a crowd. You will need to set aside some time to prepare and assemble the three layers, but I promise that it’s well worth the effort. Once you try these pineapple cheesecake bars, you may never go back to regular cheesecake again!

Why We Love This Recipe

• The addition of pineapple gives these bars a delicious hint of tropical flavor that sets them apart from ordinary cheesecake.
• The light creamy texture and sweet fruity taste makes this an ideal dessert to serve in the spring and summer months.
• The convenient individual serving bars make this treat super convenient for parties and potlucks.
• With a homemade crust and two delicious sweet layers, this is a truly impressive treat that tastes like it came from a fancy bakery.

Ingredients

For the crust:

• Flour
• Butter (softened)
• Unsalted or lightly salted almonds
• Powdered sugar

For the cheesecake:

• Cream cheese
• Sugar
• Eggs
• Pineapple juice

For the pineapple topping:

• Sugar
• Flour
• Pineapple juice
• Crushed pineapple (drained)
• Heavy whipping cream

How to Make Pineapple Cheesecake Bars

Step One: Make the Crust

• Preheat the oven to 350 degrees and finely chop almonds.
• In a medium bowl, mix the powdered sugar, flour, and chopped almonds. Cut the softened butter into cubes, then cut the butter into the crust mixture with a pastry mixer or a knife until it’s well-blended and crumbly.
• Press the crust firmly into the bottom of a 13×9 inch baking pan and bake for 20-25 min, or until it is set and lightly browned.

Step Two: Make the Cheesecake Layer

• While the crust is baking, make the cheesecake layer. Start by beating the cream cheese in a large bowl with an electric mixer on medium speed until smooth. 
• Beat ½ cup sugar and eggs into the cream cheese and continue to mix until well blended. 
• Beat 2/3 cup pineapple juice into the cheesecake batter.
• While the crust is still hot from the oven, pour the cream cheese mixture over it and spread it evenly across the crust. 
• Bake for about 15 – 20 minutes or just until the center is set. Then remove from the oven, place on a wire rack, and allow it to cool completely.

Step Three: Add the Pineapple Topping

• In a 2 – quart saucepan, mix ¼ cup sugar and ¼ cup flour, then stir in 1 cup pineapple juice.
• Heat the mixture over medium heat, stirring constantly as it comes to a boil. Continue to stir for about 1 minute. The mixture will thicken as it boils.
• Remove from the heat and fold in the crushed pineapple. Set aside to cool completely to room temperature.
• Place a glass or metal bowl in the freezer to chill for 15-20 minutes. Beat the cream in the chilled bowl until stiff peaks form.
• Fold the whipped cream into the pineapple mixture and spread it carefully over the cream cheese layer.
• Place in the refrigerator to chill for 4 about hours before serving.
• Serve with whipped cream and maraschino cherries, if desired.

Tips and Suggestions

• This recipe works best with canned pineapple, since you can buy it already crushed and it comes with extra juice. If you’d prefer to use fresh pineapple, you can do so, but make sure it’s very ripe and use a food processor to crush it thoroughly.
• Be sure to choose almonds that are not heavily salted, or your crust will turn out too salty.
• Make sure your butter is fully softened to room temperature, or it will not blend well into your crust mixture.

Variations

• Sprinkle some toasted coconut or chopped macadamia nuts over top of the bars just before serving to turn these into Hawaiian cheesecake bars.
• Make this into a pie by starting with a store-bought graham cracker crust in place of the homemade crust. You can also buy graham crackers and make a homemade graham cracker base for the bars in place of the cookie base.

How Do I Store Pineapple Cheesecake Bars?

Store your leftover bars in an airtight container in the refrigerator. They should keep for 3-4 days.

Can I Use Low Fat Cream Cheese?

For best results, use full fat cream cheese rather than the low fat or nonfat variety. It will give the bars a richer and creamier texture.

More Dessert Bar Recipes

• Carmelitas
• Pecan Pie Brownie Bars
• Crescent Roll Cheesecake Bars