Pineapple Cheesecake Squares



  • 2 cups all-purpose flour
  • 2/3 cup butter, melted
  • 1/2 cup almonds, toasted and chopped
  • 1/2 cup confectioners' sugar


  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2/3 cup unsweetened pineapple juice
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 20 ounce crushed pineapple, drained (juice reserved)
  • 1/2 cup whipping cream


  1. Crust: Mix all ingredients in a medium-size bowl with a fork until crumbly. Press firmly and evenly into the bottom of an ungreased 13 x 9-inch pan.
  2. Bake until set at 350 degrees F for about 15 to 20 minutes.
  3. Filling: Beat cream cheese in a medium-size bowl until smooth and fluffy.
  4. Beat in the 1/2 cup sugar and eggs.
  5. Stir in 1/4 cup pineapple juice.
  6. Pour cream cheese mixture over hot crust.
  7. Bake just until center is set, about 20 minutes.
  8. Cool completely.
  9. Mix flour and 1/4 cup sugar in a 2-quart saucepan.
  10. Stir in 1 cup reserved pineapple juice. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute.
  11. Remove from heat; fold in pineapple.
  12. Cool completely.
  13. Beat whipping cream in a chilled bowl until stiff.
  14. Fold into the pineapple mixture.
  15. Spread carefully over dessert.
  16. Cover loosely and refrigerate until firm, about 4 hours.

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