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Tropical Pineapple Cheesecake Tart

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Looking for a touch of tropical delight in your dessert? Enjoy the luscious Caribbean flavors in this tropical cheesecake! Fresh pineapple adds extra zing — while pineapple juice offers sweetness and a moist finish. The added coconut ensures a tropical finish without making the dessert heavy or cloying. Serve with ice cream, add a touch of whipped cream or leave it plain on the plate for a taste experience you’ll want to repeat again and again.

Pineapple Cheesecake Tart

45 minutes active; 2 hours inactive to prepare serves 8


  • 1 refrigerated pie crust, softened according to its directions
  • 8 ounces cream cheese
  • 1/4 cup brown sugar
  • 2 tablespoons shredded dry coconut
  • 1 teaspoon coconut extract
  • 1 large egg
  • 1 (16 oz) can pineapple rings, or freshly sliced
  • 4 ounces pineapple juice
  • 2 tablespoons corn starch
  • 2 tablespoons sugar
  • 1 pinch salt
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  1. Preheat oven to 450 degrees Fahrenheit.
  2. Roll out pie crust and use it to line a 10-inch tart pan, trimming as necessary. Prick well with a fork and bake blind for around 8 minutes.
  3. Beat cream cheese, brown sugar, coconut, coconut extract and egg until light and fluffy. Add a small pinch of salt.
  4. Pour mixture into partially baked pastry shell to create a thin, even layer. Add pineapple rings as a topping, cutting in half to fit as necessary.
  5. Bake filled pie in the hot oven for around 20 minutes or until filling sets.
  6. While the pie is baking, mix pineapple juice with sugar and cornstarch in a small saucepan. Cook over low heat, stirring constantly, to create a glaze.
  7. Remove cake from oven and spoon glaze evenly over the surface.
  8. Cool pie to room temperature, then refrigerate until completely chilled. Serve and enjoy!

Recipe adapted from Pillsbury

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