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Pineapple Cheesecake Squares


"This recipe requires a little more time because of the refrigeration required, but it's not difficult and the results are well worth it!"
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5 h 10 m servings 359 cals
Original recipe yields 16 servings (1 9x13-inch pan)


  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 150 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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 crust mixture into the bottom of an ungreased 9x13-inch pan. Bake in preheated oven for 15 to 20 minutes, until lightly browned. Set crust aside, and leave the oven on.
  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 until filling is set, about 20 minutes more. 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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Read all reviews 58
  1. 62 Ratings

Most helpful positive review

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flou...

Most helpful critical review

wasn't a big hit with my family. it was just ok. don't think i would make it again. time consuming and not worth it.

Most helpful
Most positive
Least positive

This is delicious! That being said, there is one flaw in this recipe; corn starch should be used for thickening in the topping instead of flour, probably about 2 TBSP would work. There is a flou...

A very good summer time recipe. I don't understand the ones that bought another can of pineapple juice or used orange juice--there is plenty of juice from the draining of the can of pineapple. I...

I have been making this recipe for years now. It is great, takes a little time but its worth it! Make it in the evening for the next day. It tastes very fresh and fruity - great in the summer to...

Have made this recipe for two groups and was asked for the recipe many times. However, the only thing I had a problem with was the extra pineapple juice in the cream cheese. Seemed a shame to ...

Instead of buying pineapple juice I just used orange juice in the cream cheese layer. It worked wonderfully. This dessert was great - took it to a church pitch-in and they raved. Make it the ...

Another WOW! from my family. This was so easy. Yes, it is a few steps, but who's counting. I used whole graham crackers placed on the bottom of a 9x13 pan. They made a wonderful crust withou...

This recipe is delicious! I made it the first time for a summer baby shower, and the light, fruity taste was a perfect treat in the hot weather! Everyone loved it, and there were only crumbs l...

This was really good. I ended up doubling the topping recipe, so there was more pineapple. And I did use cornstarch instead of flour in the topping. Had a girls get together and everyone love...

Yum, I didn't make bars but combined this recipe with the Pineapple Cheesecake recipe to make it more like a pie. Used a pre-maide crust and it was delicious!!! Used 3 8oz cream cheese packag...