Bursting with tropical flair, this Pineapple Cream Cheesecake Recipe is a true showstopper that layers tangy cream cheese, juicy pineapple mousse, and a buttery golden Oreo crust. It’s a dessert that beckons memories of sunshine-filled gatherings and irresistible, sweet escapes. Each bite is a luscious balance of creamy, fruity, and crunchy, making it perfect for celebrations, potlucks, or a weekend treat that feels like a vacation on a plate!

Pineapple Cream Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines thanks to its straightforward ingredients, each one thoughtfully chosen to play a key role in flavor, texture, or that signature sunny color. Gather these kitchen staples and tropical stars, and you’re on your way to creamy, dreamy cheesecake perfection!

Golden Oreo cookies: These cookies create a golden, subtly vanilla-flavored foundation for the crust that pairs magically with pineapple.
Butter (melted): Melted butter binds the cookie crumbs, giving the crust structure and rich, buttery notes.
Cooking spray: Just a quick spray ensures your cheesecake comes out of the pan in perfect slices every time.
Cream cheese (room temperature): The star of our creamy layer, giving the cheesecake its dense, silky texture.
Granulated sugar: Sweetens the cream cheese blend without overpowering the fruity highlights.
Vanilla extract: Adds depth and a soft aroma that enhances every layer.
Large eggs (room temperature): Help create a smooth, luscious filling that holds together beautifully.
Heavy cream: Whipped to soft peaks, this delivers a mousse layer that’s light-as-air yet decadently rich.
Confectioners’ sugar: Sweetens the mousse with a gentler touch and dissolves easily for a smooth finish.
Crushed pineapple (drained): Brings juicy, tart bursts of tropical flavor throughout the mousse.
Sweetened coconut flakes: Toasty and chewy, these flakes add texture and an extra taste of paradise to every bite.
Fresh pineapple chunks (or canned): Fresh for brightness or canned for convenience; these top each slice for a final sweet flourish.

How to Make Pineapple Cream Cheesecake Recipe

Step 1: Prep Your Pan and Make the Crust

Start by preheating your oven to 325°F (165°C) and lightly grease a 9-inch springform pan with cooking spray. Pulse 26 golden Oreo cookies in a food processor until they resemble fine sand. Mix the crumbs with 6 tablespoons melted butter—this blend should hold together when squeezed. Press it firmly into the bottom of your pan to form an even crust. Bake for 8 minutes, then set aside to cool while you create that irresistible filling.

Step 2: Mix the Cream Cheese Layer

In a large mixing bowl, beat together two packages of room-temperature cream cheese with ½ cup granulated sugar and 1 teaspoon vanilla extract. Beat until velvety smooth, scraping the sides of the bowl to avoid any lumps. Add 2 large eggs one at a time, mixing after each addition, until just combined. Pour this creamy mixture over your cooled Oreo crust, spreading it out evenly.

Step 3: Bake the Cheesecake

Pop the pan in the oven and bake for 50-60 minutes. Keep an eye out—the edges should be set while the center still has a gentle jiggle. Once done, turn the oven off, crack open the door, and let your cheesecake cool inside for about an hour. This slow cooling minimizes cracks, leaving you with a picture-perfect dessert. Afterward, refrigerate for at least 4 hours or overnight to allow the flavors to mingle and the cheesecake to set properly.

Step 4: Whip Up the Pineapple Mousse

When your cheesecake is nice and cold, it’s time to whisk up the airy topping. In a medium bowl, whip 1 cup heavy cream with ¼ cup confectioners’ sugar and ½ teaspoon vanilla extract until stiff peaks form—don’t walk away, as this happens fast! Gently fold in 1 cup drained, crushed pineapple, ensuring the mousse stays light and fluffy. The mousse adds a bright, tropical lift to every luscious forkful.

Step 5: Add the Tropical Toppings

Spread your pineapple mousse layer evenly over the chilled cheesecake. Sprinkle with ¼ cup sweetened coconut flakes for a touch of chew and color. For a truly inviting finish, scatter fresh or canned pineapple chunks on top (as much or as little as you like). Chill the entire cake for at least 1 hour, setting the mousse and letting all those flavors play together. Now you’re ready to slice, serve, and soak in compliments!

How to Serve Pineapple Cream Cheesecake Recipe

Garnishes

The beauty of this Pineapple Cream Cheesecake Recipe lies in its tropical finishing touches. Go for a crown of toasted coconut flakes and plenty of fresh pineapple chunks—they add eye-catching color and tantalizing flavor. A sprig of mint or a tiny edible flower can make it even more special for festive occasions.

Side Dishes

Pair this cheesecake with light, refreshing sides to keep the mood breezy. Try a fruit salad bursting with kiwi, strawberries, and more pineapple, or offer a coconut sorbet for an exotic duo. Unsweetened iced tea or sparkling water helps balance the rich, creamy flavors perfectly!

Creative Ways to Present

If you want to wow your guests, serve individual slices on colorful plates with a drizzle of pineapple sauce, or cut the Pineapple Cream Cheesecake Recipe into elegant squares for buffet-style serving. Mason jar minis or layered parfaits make this treat picnic- or party-ready too—just layer crust, filling, mousse, and toppings in jars.

Make Ahead and Storage

Storing Leftovers

Have leftovers? No problem! Cover the cheesecake with plastic wrap or foil, or store individual slices in airtight containers. It keeps fresh and creamy in the refrigerator for up to 4 days, making it a fabulous make-ahead dessert that’s even better on day two.

Freezing

The Pineapple Cream Cheesecake Recipe freezes well if done right. Before adding the mousse and toppings, wrap the cooled cheesecake (whole or in slices) tightly in plastic wrap, then in foil. It will stay delicious for up to 2 months. Thaw overnight in the fridge, then add toppings fresh just before serving.

Reheating

No reheating needed! This dessert is best enjoyed chilled straight from the refrigerator. If you prefer a slightly softer texture, let your slice sit at room temperature for 10-15 minutes before digging in.

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a regular 9-inch cake pan lined with parchment, but serving is easier with a springform. Just be extra careful when removing the cheesecake so you keep those gorgeous layers intact!

What’s the best way to toast coconut flakes?

Spread the coconut flakes on a baking sheet and toast in a 325°F oven for 5-7 minutes, stirring once or twice. Watch closely—they brown quickly and add terrific flavor and crunch!

Can I use canned pineapple instead of fresh?

Absolutely! If using canned, make sure to drain it well so the mousse doesn’t get too watery. Both options bring out that signature tropical flavor in the Pineapple Cream Cheesecake Recipe.

How do I know if my cheesecake is set?

Gently shake the pan—the edges should be firm but the center will jiggle slightly. It continues to set as it cools and chills, so don’t worry if it seems soft straight out of the oven.

Can I prepare this recipe ahead for a party?

Yes! The Pineapple Cream Cheesecake Recipe is perfect for making a day ahead. Simply cover and chill—it actually tastes even better after the flavors have some time to meld.

Final Thoughts

There’s nothing quite like the joy of sharing a cool, creamy, slice of homemade Pineapple Cream Cheesecake Recipe. I hope you’ll make it your go-to treat whenever you crave a taste of sunshine and tropical bliss. Gather your ingredients and give it a try—your friends and family are about to be very, very happy!