Pineapple Cheesecake Squares

This recipe requires a little more time because of the three layers and refrigeration required, but it’s not difficult and the results are well worth it!

Pineapple Cheesecake Squares


  • 2 cups all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1/2 cup sliced almonds
  • 2/3 cup butter
  • 2 (8 ounce) packages cream cheese
  • 1/2 cup white sugar
  • 2 eggs
  • 2/3 cup unsweetened pineapple juice
  • 1/4 cup all-purpose flour
  • 1/4 cup white sugar
  • 1 (20 ounce) can crushed pineapple, drained with juice reserved
  • 1/2 cup heavy cream, whipped


1 Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine 2 cups flour, confectioners’ sugar, and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 9×13 inch pan. Bake in preheated oven for 15 to 20 minutes.

2 While the crust is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in 2/3 cup unsweetened pineapple juice. Pour over hot crust and bake for about 20 minutes more in preheated oven. Allow to cool completely.

3 Make the topping: In a saucepan, combine 1/4 cup flour, 1/4 cup sugar and 1 cup reserved pineapple juice. Bring to a boil and stir for 1 minute. Remove from heat and stir in crushed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

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