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Pineapple Lime Cheesecake


  • Author: Norah
  • Total Time: 6 hours (including chilling time)
  • Yield: 10-12 servings 1x
  • Diet: Vegetarian

Description

This Pineapple Lime Cheesecake is a tropical twist on a classic dessert. With a smooth and creamy filling, a tangy lime flavor, and sweet pineapple topping, this cheesecake brings the perfect balance of refreshing citrus and tropical sweetness to every bite.


Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 3 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp lime zest (from 1 lime)
  • 1/4 cup fresh lime juice (about 2 limes)
  • 3 large eggs
  • 1/2 cup sour cream

For the pineapple topping:

  • 1 cup pineapple chunks, drained (fresh or canned)
  • 1/4 cup pineapple juice (from the chunks)
  • 2 tbsp sugar
  • 1 tsp cornstarch

Instructions

  • Make the crust: Preheat the oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then remove from the oven and let cool.

  • Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, lime zest, and lime juice, and beat until fully combined. Add the eggs one at a time, mixing after each addition, then fold in the sour cream.

  • Pour the cheesecake mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

  • Bake the cheesecake: Bake the cheesecake for 50-55 minutes, or until the edges are set and the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight to allow it to fully set.

  • Make the pineapple topping: In a small saucepan, combine the pineapple chunks, pineapple juice, sugar, and cornstarch. Heat over medium heat, stirring occasionally until the sauce thickens and becomes syrupy (about 5-7 minutes). Remove from heat and allow to cool to room temperature.

  • Assemble the cheesecake: Once the cheesecake has set, spread the pineapple topping evenly over the top. Carefully remove the sides of the springform pan before slicing and serving.

Notes

  • For a smoother texture, make sure the cream cheese is softened properly before mixing.
  • You can use canned pineapple or fresh pineapple for the topping, but be sure to drain it well before cooking it down.
  • This cheesecake can be made ahead of time, and it actually tastes better the next day as the flavors meld.
  • Prep Time: 20 minutes (excluding chilling time)
  • Cook Time: 50-55 minutes
  • Category: Desserts, Cheesecake, Tropical Desserts
  • Method: Baking
  • Cuisine: American, Tropical-inspired

Keywords: Pineapple Lime Cheesecake, Tropical Cheesecake, Lime Cheesecake, Pineapple Dessert, Cheesecake Recipe, Summer Dessert, No-bake Cheesecake (if using no-bake version)