Bright and gently tropical, this Pineapple Cheesecake combines a buttery digestive biscuit base with a smooth, cream-cheese filling and a glossy pineapple jelly on top. The result is an elegant dessert that tastes like tangy pineapple, with a touch of sweetness, and the familiar richness of cream cheese.

This dish goes hand in hand with summer dinner parties, a light after-meal treat, or during brunch.

What is Pineapple Cheesecake?

Pineapple Cheesecake is where a fruit purée or jelly forms the bright, tropical topping. Cheesecakes have a long history, from ancient custard-like recipes to the cream-cheese versions popularized in the 20th century. However, pineapple became a fashionable topping once canning and refrigeration made tropical fruit widely available.

Pineapple has long been a symbol of hospitality and serving a pineapple cheesecake says “welcome” and “treat yourself” in one slice.

Pro Tips for the Best Pineapple Cheesecake

• Use room-temperature cream cheese. Let the cream cheese sit out 20–30 minutes so it blends smooth and lump-free.
• Use the bottom of a measuring cup to press crumbs tightly and evenly to prevent a crumbly slice.
• Always sprinkle gelatin over cold water and let it sit before adding hot liquid to avoid lumps or grainy texture.
• Let the pineapple mixture cool to lukewarm before pouring onto the cream layer, otherwise it can melt or weep.
• If your pineapple is very juicy, simmer the purée briefly to concentrate the flavor and remove extra liquid before adding gelatin.
• Fold whipped cream into the cream cheese gently to keep the filling airy and light.

Frequently Asked Questions

Can I use canned pineapple?

Use canned pineapple that is well-drained, especially if packed in syrup, just rinse and drain. Just note that fresh pineapple gives a brighter flavor but canned is also convenient and still delicious.

What if I don’t want to use gelatin?

You can substitute with a vegan gelling agent such as agar-agar, but follow the package directions. For instance, agar needs to be dissolved in boiling liquid and it sets differently. Because conversions vary by brand, it’s safest to check manufacturer instructions and test a small batch.

Why is my pineapple topping watery?

Most often this happens because the purée contains excess water. To avoid that, strain the purée well, simmer briefly to reduce excess liquid before adding gelatin, or use slightly less juice. Also, allow the topping to cool to lukewarm before pouring so it doesn’t break the set cream layer.

How to Store Pineapple Cheesecake

Keep the cheesecake covered with plastic wrap or in an airtight cake box for up to 3 days. Avoid storing near strongly scented foods. Don’t leave slices uncovered because uncovered fruit topping dries or absorbs odors. Always cover.

Can I Freeze Pineapple Cheesecake?

Freezing with a fruit topping is possible but the topping can change texture. For best results wrap the cake and freeze for up to 2 months. It is also best to freeze the cheesecake without the pineapple topping.

How to Make Pineapple Cheesecake

Place the digestive biscuits in a food processor and blend until finely ground. Add the melted butter and pulse until the crumbs hold together when pressed.

Pour the biscuit mixture into the 20 cm cake mold and press down firmly to create an even base. Refrigerate for 30 minutes to firm up.

In a small bowl mix gelatin with a little water and let it sit for 10 minutes. Then, add warm milk and stir it into the gelatin until completely dissolved.

In a mixing bowl, beat cream cheese with the sugar until smooth. Gently fold in the whipped cream until combined and pour in the dissolved gelatin mixture.

Remove the base from the fridge, spread the cream evenly over it, and smooth the top with a spatula. Refrigerate for at least 4 hours or until the cream layer is firm.

In another small bowl combine gelatin with water and let it sit for 10 minutes.

Blend the pineapple until smooth and strain the purée to remove fibers and excess liquid.

Add the pineapple juice, sugar, and the prepared gelatin to the saucepan with the purée. Gently warm the mixture over low heat, stirring until the sugar and gelatin dissolve completely. Remove from heat and let it cool completely.

Pour the cooled pineapple jelly carefully over the set cream layer, tilting the pan to spread it if needed. Refrigerate for another 4 hours.

Once set, run a thin knife around the pan edges, release the sides of the springform, and transfer the cheesecake onto a serving dish. Slice and enjoy!