Tropical Cheesecake Squares

Tropical Cheesecake Squares


61 people made this

About this recipe: This cheesecake is made with a buttery pastry base, filled with a sweetened cream cheese and finished off with a creamy pineapple topping. A delicious cheesecake to enjoy any day of the week.


Makes: 16 squares

  • 250g plain flour
  • 60g icing sugar
  • 50g flaked almonds
  • 150g unsalted butter
  • 450g cream cheese
  • 100g caster sugar
  • 2 eggs
  • 150ml unsweetened pineapple juice
  • 4 tablespoons plain flour
  • 4 tablespoons caster sugar
  • 1 (567g) tin pineapple slices, drained, juice reserved
  • 125ml double cream, whipped

Prep:1hr  ›  Cook:40min  ›  Extra time:4hr chilling  ›  Ready in:5hr40min 

  1. Preheat oven to 180 C / Gas 4. In a medium bowl, combine 250g flour, icing sugar and almonds. Cut in butter until mixture resembles coarse crumbs. Press into the bottom of a 23x33cm or similar sized tin. Bake in preheated oven for 15 to 20 minutes.
  2. While the base is baking, prepare the cream cheese layer. In a large bowl, beat the cream cheese and 100g sugar until smooth. Beat in eggs one at a time. Blend in 150ml pineapple juice. Pour over hot base and bake for about 20 minutes more in preheated oven. Allow to cool completely.
  3. Place the pineapple slices into a food processor and pulse until coarsely chopped. Set aside.
  4. Make the topping: In a saucepan, combine 4 tablespoons flour, 4 tablespoons sugar and 250ml reserved pineapple juice. Bring to the boil and stir for 1 minute. Remove from heat and stir in processed pineapple. Cool completely. When cool, fold in whipped cream. Spread topping over cream cheese layer. Refrigerate 4 hours before serving.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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