Lemon Pineapple Cheesecake Recipes

 Lemon Pineapple Cheesecake Recipes 

If there is any dessert that captures sunshine, freshness, and creamy indulgence all at once, it is a lemon pineapple cheesecake. This tropical–citrus pairing delivers a sweet-tart contrast that wakes up the palate, while the cheesecake itself provides a luxurious and silky finish. Whether you love bright lemon zest, juicy pineapple pieces, or velvety cream cheese filling, the following three recipes offer unforgettable ways to enjoy this golden combination. Each one brings its own charm—one is baked and classic, one is no-bake and feather-light, and one is decadent with caramelized pineapple and a citrusy brûléed top.

Let’s dive into these three lemon pineapple cheesecake masterpieces.

1. Classic Baked Lemon Pineapple Cheesecake with Golden Crust

This recipe starts with a buttery graham cracker crust, a smooth lemon-infused filling, and a luscious layer of pineapple that melts right into the cheesecake as it bakes. It’s the ideal balance of comforting richness and refreshing brightness.

Ingredients

Crust

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tablespoons melted butter

Filling

24 oz cream cheese, softened

1 cup sugar

3 large eggs

1 tablespoon lemon zest

½ cup fresh lemon juice

½ cup crushed pineapple, drained well

1 teaspoon vanilla

½ cup sour cream

Instructions

Prepare the crust: Mix the crumbs, sugar, and melted butter until sandy. Press firmly into a 9-inch springform pan. Bake for 8 minutes at 350°F, then cool.

Whip the filling: Beat the cream cheese and sugar until fluffy and velvety. Add eggs one at a time, followed by lemon zest, lemon juice, vanilla, and sour cream. Fold in the crushed pineapple last.

Bake: Pour the mixture over the crust. Bake at 325°F for 55–65 minutes, until the center jiggles slightly. Cool slowly in the oven with the door cracked to prevent cracks.

Chill: Refrigerate at least 6 hours.

Why This Recipe Works

The crushed pineapple integrates into the creamy filling without overpowering it. Lemon zest brightens everything, while the sour cream creates a silky texture. This classic version is excellent for celebrations—it slices perfectly and tastes even better the next day.

2. Dreamy No-Bake Lemon Pineapple Icebox Cheesecake

For hot weather—or days when you want dessert without turning on your oven—this no-bake cheesecake is a winner. The texture is fluffy, mousse-like, and refreshing. The pineapple adds natural sweetness, while the lemon gives the cheesecake its signature zing. A whipped topping layer gives the dessert a luxurious finish.

Ingredients

Crust

2 cups crushed digestive biscuits or graham crackers

½ cup melted butter

Filling

16 oz cream cheese, softened

1 cup powdered sugar

1 tablespoon lemon zest

⅓ cup lemon juice

1 cup heavy cream, whipped to stiff peaks

1 cup finely chopped pineapple (fresh or canned, drained)

1 teaspoon lemon extract (optional but boosts flavor)

Topping

1 cup whipped cream

Pineapple tidbits + lemon zest for garnish

Instructions

Make the crust: Combine biscuit crumbs with melted butter and press into a springform pan. Freeze for 15 minutes.

Prepare the filling: Beat cream cheese, powdered sugar, lemon juice, and zest until smooth. Fold in whipped cream gently to maintain airiness. Add the chopped pineapple.

Assemble: Pour the filling over the firm crust, spread evenly, and chill for at least 6 hours (overnight is best).

Finish: Top with whipped cream, pineapple tidbits, and a sprinkle of lemon zest.

Why This Recipe Works

This cheesecake is light and refreshing—perfect for tropical-themed gatherings or Sunday dessert after a big meal. The whipped cream gives it a mousse-like lift, while the lemon keeps it vibrant. Using fresh pineapple elevates the flavor profile, though canned pineapple works beautifully if drained well. Every bite tastes like sunshine.

3. Caramelized Pineapple & Lemon Brûlée Cheesecake

This third recipe is a luxurious twist that transforms the traditional lemon pineapple cheesecake into a restaurant-caliber dessert. The cheesecake base is baked, but it is crowned with caramelized pineapple slices and a glossy, brûléed lemon sugar topping that offers an irresistible crackle. The combination of creamy, fruity, and caramel-crisp layers creates a multi-textured experience.

Ingredients

Crust

1 ½ cups vanilla wafer crumbs

5 tablespoons melted butter

2 tablespoons brown sugar

Filling

24 oz cream cheese

1 cup sugar

3 eggs

½ cup lemon juice

1 tablespoon lemon zest

½ cup mascarpone or sour cream

½ teaspoon almond extract (optional)

Caramelized Pineapple

2 cups pineapple rings or chunks

3 tablespoons butter

¼ cup brown sugar

1 teaspoon rum extract (optional)

Brûlée Top

2–3 tablespoons sugar

Extra lemon zest

Instructions

Crust: Combine vanilla wafer crumbs, melted butter, and brown sugar. Press into a springform pan and bake for 10 minutes at 350°F.

Caramelize pineapple: In a skillet, melt butter and add pineapple with brown sugar. Sauté until golden and sticky. Set aside to cool.

Prepare filling: Beat cream cheese and sugar. Add eggs one at a time, then lemon juice, zest, mascarpone, and almond extract. Fold in half of the caramelized pineapple.

Assemble: Pour filling onto crust. Bake at 325°F for 60–70 minutes.

Decorate: After cooling, arrange remaining caramelized pineapple on top.

Brûlée: Sprinkle sugar on top and torch until it creates a glassy layer. Add a bit of lemon zest before the sugar sets.

Why This Recipe Works

This cheesecake offers a dramatic interplay of textures: creamy base, soft caramelized fruit, and a crackling top. The almond extract adds depth without stealing the lemon’s spotlight. The brûlée layer provides a fine-dining finish that impresses every time.

Comparison of the Three Recipes

For Classic Lovers

The baked lemon pineapple cheesecake is the most structured and ideal for slicing neatly. It tastes like the purest form of cheesecake—rich, creamy, and balanced.

For Hot Weather Days

The no-bake version is airy, cool, and refreshing, making it perfect for warm climates, especially in the Caribbean where pineapple is abundant and lemons are bright year-round.

For Impressing Guests

The caramelized pineapple and brûlée cheesecake is the showstopper. It brings deeper flavors thanks to the caramelization and the signature burnt-sugar crackle.

Serving Tips for All Three

Best temperature: Cheesecake tastes best slightly chilled but not ice-cold.

Zest generously: Lemon zest boosts aroma and adds an elegant touch.

Use a hot knife: Dip in hot water for clean slices every time.

Make ahead: All three hold flavor wonderfully when prepared a day in advance.

Garnish ideas: Edible flowers, mint sprigs, pineapple wedges, or thin lemon slices instantly elevate presentation.

Lemon and pineapple form one of the most uplifting flavor combinations in dessert-making. When paired with the velvety richness of cream cheese, the result is nothing short of irresistible. These three lemon pineapple cheesecake recipes give you versatility and inspiration—whether you're in the mood for classic comfort, no-bake ease, or gourmet flair. 

Further Reading 

Strawberry Banana Pastries & Treats

https://www.amazon.com/Strawberry-Banana-Pastries-Treats-Desserts-ebook/dp/B0FTTF17LY/

Egg Recipes and Pancake Recipes 

https://www.amazon.com/Egg-Recipes-Pancake-Boxed-Family-ebook/dp/B0DJBXM4PZ/

Baking With Strawberries: Tips for Cakes and Pastries

https://articlepaid.com/baking-with-strawberries-tips-for-cakes-and-pastries

Carrot Cake Recipes and Scone Recipes 

https://www.amazon.com/Carrot-Cake-Recipes-Scone-Boxed-ebook/dp/B0D7HTK7N2/

Planting Lavender in Pots & Growing Sunflowers from Seeds

https://www.amazon.com/Planting-Lavender-Growing-Sunflowers-Seeds-ebook/dp/B0D7K96B9Z/