You’ll love the tropical flavors of this pineapple delight cheesecake, featuring a golden Oreo crust, rich cream cheese layer, and fluffy pineapple mousse, topped with fresh pineapple and coconut. It’s perfect for any gathering, from barbecues to potlucks.
Pineapple Delight Cheesecake
I’ve finely perfected my recipe for pineapple delight cheesecake. It starts with a golden Oreo crust, then I add a rich cream cheese layer, and finish it with a fluffy pineapple mousse, topped with fresh pineapple and toasted coconut. While it has a few steps, they’re pretty straightforward and mostly about assembling the layers.
I love how simple it is to make and how well it holds up in the fridge. You can even freeze it if you want to prepare it in advance.
Why I Love This Recipe
- The pineapple mousse layer is light and airy, adding a great texture contrast to the other layers.
- One of my favorite summertime desserts.
- The steps are uncomplicated and come everything comes together quickly.
Ingredients
- golden Oreo cookies
- butter
- cream cheese – Use full-fat for the best results.
- granulated sugar
- confectioners’ sugar
- vanilla extract
- eggs
- heavy cream
- crushed pineapple – Just make sure your canned pineapple is drained really well before using it.
- fresh pineapple – I like to use fresh pineapple to top each slice, but if you prefer a shortcut, canned pineapple works just fine too!
- coconut flakes
How To Make Pineapple Delight Cheesecake
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Start by preheating your oven to 325°F and give a 9-inch springform pan a quick spray with cooking spray.
- Step Two: Crush the Oreo cookies—either toss them in a food processor or smash them in a sealed bag until you have fine crumbs.
- Step Three: Slowly pour melted butter into the food processor and pulse until the crumbs start to stick together. If you’re mixing by hand, just stir the butter into the crumbs in a bowl until everything’s nicely moistened. Press this mixture into the bottom and up the sides of your springform pan. Pop it in the oven for 8 minutes, then take it out to cool.
- Step Four: In a mixing bowl, blend cream cheese, sugar, and vanilla on medium speed until it’s smooth and creamy. Add the eggs one by one, mixing just until everything’s blended.
- Step Five: Pour this creamy batter over your cooled crust. Bake it for 25-30 minutes, or until it’s all set. Let it cool completely before moving on.
- Step Six: For the pineapple mousse, whip up some heavy cream, sugar, and vanilla on medium speed until you get stiff peaks. Gently fold in the crushed pineapple.
- Step Seven: Spread that pineapple mousse over the cooled cheesecake layer. Stick it in the fridge for at least 6 hours—overnight is even better if you can manage!
- Step Eight: When you’re ready to finish up, preheat the oven to 350°F and line a small baking sheet with parchment paper. Spread out the coconut flakes and bake them for about 5 minutes, or until they’re golden brown around the edges.
- Step Nine: Before serving, arrange fresh pineapple chunks on top of the cheesecake slices and sprinkle with the toasted coconut.
Recipe Tips
- If your butter is too warm, it might make the crust greasy. Melt it just until it’s liquid, but not too hot!
- When you’re pressing the crust into the pan, use the bottom of a glass or measuring cup to get it evenly packed and nicely compacted.
- For the creamiest cheesecake, make sure your cream cheese is at room temperature before mixing. It’ll blend smoother and help avoid any lumps.
- For perfect pineapple mousse, fold the crushed pineapple in gently to keep that light, airy texture. Over-mixing can deflate it a bit.
- When toasting coconut, keep a close eye on it—it can go from golden to burnt in a flash!
- Fresh pineapple chunks add a nice touch, but if you’re using canned pineapple, give it a good squeeze to get rid of excess juice. It’ll keep the topping from getting too soggy.
Storage and Freezing Instructions
- Keep the cheesecake covered in the refrigerator for up to 5 days. Make sure it’s well-wrapped to prevent it from absorbing any fridge odors.
- To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It’ll keep well in the freezer for up to 2 months.
- When you’re ready to enjoy it, thaw the cheesecake in the refrigerator overnight.
More Pineapple Desserts
- Pineapple Coconut Cream Pie
- Pineapple Coconut Cake
- Pineapple Upside Down Cake
- No-Churn Pineapple Ice Cream
- Gratineed Pineapple
- Coconut-Pineapple Cupcakes
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Pineapple Delight Cheesecake
You'll love the tropical flavors of this pineapple delight cheesecake, featuring a golden Oreo crust, rich cream cheese layer, and fluffy pineapple mousse, topped with fresh pineapple and coconut. It's perfect for any gathering, from barbecues to potlucks.
Servings: 12
Calories: 456kcal
Equipment
- hand mixer or stand mixer
Ingredients
Oreo Crust:
- cooking spray
- 26 golden Oreo cookies
- 6 tbsps. butter melted
Cream Cheese Layer:
- 2 (8 oz.) packages cream cheese room temperature
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 2 large eggs room temperature
Pineapple Mousse:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 tsp. vanilla extract
- 1 cup crushed pineapple drained
Topping:
- 1/4 cup sweetened coconut flakes
- fresh pineapple chunks (you can also use canned)
Instructions
Oreo Crust:
- Preheat the oven to 325°F and spray a 9-inch springform pan with cooking spray.cooking spray
- Place Oreo cookies in a food processor (or smash them in a sealed bag) to make fine crumbs.26 golden Oreo cookies
- Pour melted butter slowly into the food processor and pulse until the crust comes together. (Alternatively, stir together in a mixing bowl until evenly moistened.) Press the crumbs into the bottom and up the sides of your springform pan. Bake for 8 minutes, then remove from the oven. Leave the oven on.6 tbsps. butter
Cream Cheese Layer:
- Add cream cheese, sugar, and vanilla to a mixing bowl and blend on medium speed until smooth. Add eggs one at a time, beating just until blended.2 (8 oz.) packages cream cheese, 1/2 cup granulated sugar, 1 tsp. vanilla extract, 2 large eggs
- Pour the batter into the prepared crust. Bake for 25-30 minutes or until set. Remove from the oven and let it cool completely.
Pineapple Mousse:
- Place heavy cream, sugar, and vanilla in a bowl and blend on medium speed until stiff peaks form, then gently fold in the crushed pineapple1 cup heavy cream, 1/4 cup confectioners' sugar, 1/2 tsp. vanilla extract, 1 cup crushed pineapple
- Spread the mixture over the cooled cream cheese layer.
- Refrigerate for at least 6 hours (overnight is best).
Topping:
- For the topping, preheat the oven to 350°F and line a small baking sheet with parchment paper.1/4 cup sweetened coconut flakes
- Spread coconut flakes over the parchment paper and bake for about 5 minutes, or until golden brown around the edges.
- Have fresh pineapple chunks ready to arrange on top of cheesecake slices, and sprinkle with toasted coconut.fresh pineapple chunks
Notes
For optimal outcomes when preparing this pineapple delight cheesecake, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Pineapple Delight Cheesecake
Amount Per Serving (124 g)
Calories 456
Calories from Fat 296
% Daily Value*
Fat 32.9g51%
Saturated Fat 18.6g116%
Polyunsaturated Fat 2.2g
Monounsaturated Fat 9.5g
Cholesterol 103mg34%
Sodium 266mg12%
Potassium 117mg3%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 27g30%
Protein 5g10%
Vitamin A 258IU5%
Vitamin C 11mg13%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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jess says
This was everything that I wanted it to be and more! thank you so much for sharing this amazing recipe!
Kara says
My family loves tropical desserts, and this was a hit! I could have eaten the pineapple mousse all on it’s own- it’s so good!