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Pineapple Cheesecake Squares

"EVERYONE seems to love this dessert, perhaps because it's not too sweet. A cousin gave me the recipe long time ago, much to the delight of my children, who always enjoyed it. It's light and delicious."
  • Total Time
    Prep: 20 min. + cooling Bake: 1 hour + cooling
  • Makes
    9 servings


  • 1/2 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 cup cold butter
  • 1 can (8 ounces) crushed pineapple
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sugar
  • 1 tablespoon all-purpose flour
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Ground cinnamon


  • In a bowl, combine the flour, sugar and salt; cut in butter until mixture is crumbly. Press into an ungreased 8-in. square baking dish. Bake at 325° for 12 minutes. Cool on a wire rack.
  • For filling, drain pineapple, reserving the juice; set pineapple and juice aside. In a large bowl, beat the cream cheese, sugar and flour. Add egg; beat on low just until combined. Add pineapple juice. Gradually add milk and vanilla. Sprinkle pineapple over crust. Slowly pour filling over pineapple. Sprinkle with cinnamon.
  • Bake at 325° for 1 hour or until a knife inserted in the center comes out clean. Cool on wire rack for 1 hour. Store in the refrigerator.
Nutrition Facts
1 piece: 234 calories, 15g fat (9g saturated fat), 69mg cholesterol, 212mg sodium, 20g carbohydrate (13g sugars, 0 fiber), 4g protein.

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Average Rating:
  • Jane Gramza
    Jul 27, 2016

    This sounds great! I was thinking maybe some toasted coconut would be good on top. Pineapple and coconut just go together! Going to make this today. Thanks!

  • Appy_Girl
    Apr 27, 2016

    Super light and very refreshing. Not the least bit heavy. Its on the creamy side and will not weigh your tummy down. I used cornstartch instead of the flour and I also reduced the milk by 1/4 cup. Filling was perfect not the least bit runny and the baking time was right on. I used extra pineapple and I also sprinkled the unbaked crust with some cinnamon as well.Janie. Taste of Home Volunteer Field Editor.

  • ichnusa
    Jan 27, 2013

    No comment left

  • serbgirl
    Dec 9, 2011

    No comment left

  • rdkuehn
    Nov 11, 2011

    As the filling is very runny, I didn't think it would work but the result was a very light, tasty square that I would certainly make again. I did have to bake it for 1 hour, 18 minutes though. Excellent recipe for a light dessert for summer.

  • Isolda
    Apr 3, 2009

    No comment left

  • FriedaG
    Jan 4, 2008

    I've made these several times and my family always enjoys the results. Even my father who never cared for cheesecake liked these squares. This recipe is a definite keeper.