These pineapple cheesecake bars are the perfect dessert for any occasion! A delicious almond crust, creamy cheesecake layer, and sweet pineapple topping, combine to create a rich, creamy, just sweet enough dessert that is full of flavor!

A pineapple cheesecake square on a white plate with whipped cream and a cherry on top.

I love a vintage recipe, so often when I am looking for something new to try, or a tasty dish for a party or gathering, I get out my grandma’s recipe box and look through the treasures it contains.

This recipe was one that I found and knew right away that it would be a huge hit with my family. The crust isn’t your usual graham cracker crust that pairs with cheesecake, but instead a buttery shortbread crust made with crunchy almonds that compliments the flavor of pineapple beautifully.

This recipe is well worth the effort of a from scratch crust, cheesecake filling and pineapple topping. It is rich and creamy but still light and delicious! It is the perfect dessert for spring and summer occasions, but you’ll want to make it all year long!

A glass baking pan with pineapple cheesecake squares in it, two squares have been removed.

Can I add coconut to these?

Want to make these pineapple cheesecake bars into Hawaiian cheesecake bars? A sprinkle of toasted coconut on top makes a great addition! You can mix 2 cups of shredded coconut with 2 tablespoons of melted butter and spread over the top of the bars and bake for the last 15 minutes of bake time.

Can I use fresh pineapple?

Crushed canned pineapple is the easiest to use in this recipe because you can use the juice and the pineapple. You also get a nice spread in the pineapple topping that is a little harder if you have pineapple chunks. However if you prefer to use fresh pineapple you can. You’ll want to make sure it is nice and ripe, chop it finely, or crush it in a food processor, and you’ll likely need additional pineapple juice.

The ingredients for pineapple cheesecake bars on a marble counter top. Flour, powdered sugar, milk, butter, almonds, cream cheese, eggs, crushed pineapple, sugar and pineapple juice.

Here’s what you need for these pineapple cheesecake bars

For the Crust-

2 Cups Flour– All purpose flour works best, make sure it is fresh.

2/3 Cup Butter– You can use salted butter or unsalted butter (I prefer salted) it will need to be softened to room temperature.

½ Cup Unsalted or lightly salted Almonds– Use roasted almonds, either lightly salted or unsalted. If your almonds are too heavily salted the crust will be too salty.

½ Cup Powdered Sugar– Also called confectioner’s sugar you want to make sure it is fresh and lump free.

For the Cheesecake Layer-

2 Packages Cream Cheese- Use full fat cream cheese softened to room temperature.

½ Cup Sugar- Regular granulated sugar works well or you can use cane sugar.

2 Eggs- Use two large fresh eggs.

2/3 Cup Pineapple Juice– You can use your favorite brand of juice, or the reserved juice from draining your crushed pineapple.

Pineapple Topping Layer

¼ Cup Sugar- Granulated white sugar or cane sugar work best.

¼ Cup Flour- Use all purpose flour for this, it thickens the topping.

1 Cup Pineapple Juice– You can use your favorite pineapple juice or reserve the juice from the crushed pineapple.

1- 20 oz. Can Crushed Pineapple– Use your favorite brand of pineapple, drain off the juice.

½ Cup Heavy Whipping Cream– This helps make the topping creamy

Two pieces of pineapple cheesecake squares on white plates

Here’s how to make these cheesecake dessert bars

First preheat the oven temperature to 350.

Next finely chop your almonds, either with a knife or by chopping them in a food processor.

In a medium size bowl combine flour, powdered sugar, and chopped almonds. Cut softened butter into cubes and add it to the mixture. Cut the butter into the flour mixture using a pastry mixer or a knife. You can also mix all of these ingredients in a food processor if you prefer.

Once everything is well blended and crumbly, firmly press mixture into the bottom of a 13×9 in pan. Bake for 20-25 min until set and lightly browned.

The steps for making shortbread crust for pineapple cheesecake bars. The first shows finely chopped almonds, the second shows a glass mixing bowl with chopped almonds, cubes of butter and flour, in the third picture a pastry blender has been used to blend the ingredients together, and in the final picture the crust has been pressed into a glass baking pan.

While the crust is baking beat the cream cheese on high speed with an electric mixer or in the bowl of a stand mixer using the whisk attachment, until smooth and fluffy. Next beat in ½ cup sugar, and eggs, mix on medium speed until well blended. Beat in 2/3 cup pineapple juice.

Remove the crust from the oven and pour the cheesecake batter over it while it is still hot. Spread the cream cheese mixture evenly across the crust. Bake for about 20 minutes just until the center is set.

Remove from the oven and place on a wire rack to cool completely.

While the cream cheese filling is cooling it is time to make the pineapple topping.

In a large sauce pan mix together ¼ cup flour and ¼ cup sugar. Whisk in 1 cup pineapple juice.

Heat the mixture over medium heat, stirring constantly until boiling. Boil and stir for about 1 minute it will thicken as it boils.

Remove the mixture from the heat and fold in the crushed pineapple. Set aside to cool completely.

Once the cream cheese layer and pineapple topping are cooled it is time to make whipped cream.

A collage of four pictures showing how to make the filling for pineapple cheesecake bars. In the first cream cheese has been mixed a glass mixing bowl. In the second sugar and eggs have been added to the bowl. In the third picture the cheesecake batter has been poured into a glass baking pan. The fourth picture shows pineapple topping being cooked in a medium size saucepan.

Place a glass or metal large bowl in the freezer for 15-20 minutes to cool thoroughly. Beat the whipping cream using an electric hand mixer (or stand mixer) , in the chilled bowl until stiff peaks form.

Fold the whipped cream into the pineapple topping and spread it carefully over the cream cheese layer.

Place in the refrigerator for 4 hours to chill.

When ready to serve cut into 12 squares, and top with whipped cream and a cherry on top if desired.

Store any leftover bars in an airtight container.

Serve with whipped cream and cherries if desired.