Pineapple Cheesecake Square

Three distinct layers make these cheesecake squares special. A cookie crust on the bottom, a baked cream cheese filling in the middle, and a pineapple-whipped cream mousse on top. Each layer is made separately, stacked, and chilled until firm enough to cut into clean squares.

The cream cheese layer bakes on the hot crust for just 20 minutes until the center is set. Overbaking makes cheesecake crack and dry out. You want it just barely set since it firms more as it cools.

The pineapple topping is a cooked pineapple juice-flour mixture folded with crushed pineapple and whipped cream. Cooking the juice with flour first thickens it into a pudding-like base that holds the pineapple and cream together instead of being a loose, runny mess.

Cool both the cheesecake and the pineapple topping completely before assembling. Warm topping melts into the cheesecake layer instead of sitting on top as a distinct third layer.

Kitchen Tips

• Reserve 1 cup of pineapple juice from the can before draining. You need it for both the cheesecake filling and the topping.
• Whip the cream to stiff peaks before folding into the cooled pineapple mixture. Soft peaks deflate and make the topping runny.
• Chill for a full 4 hours before cutting. The layers need that time to set firmly.
• Use a sharp knife dipped in hot water for the cleanest square cuts.

Variations

• Strawberry top: Replace the pineapple topping with sliced strawberries folded into whipped cream for a lighter finish.
• Graham cracker crust: Use a graham cracker base instead of a cookie crust for a more traditional cheesecake flavor.