Name: Pineapple Topping For Cheesecake
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 2 1/2 cups Fresh Pineapple Chunks; 1/4-1/3 cup White Sugar (or to taste (taste pineapple to see how sweet it is)); 2 tbsp Cornstarch

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You’ll see how quick and easy this fresh pineapple topping for cheesecake comes together with only 3 ingredients and in less than 10 minutes.

Whether you are using a homemade cheesecake recipe or a store-bought New York style cheesecake this topping will add amazing tropical or Hawaiian flavor.

Slice of pineapple cheesecake with whipped cream on a white plate and gold fork. Next to a whole pineapple cheesecake on a white cake stand.

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Fresh Pineapple Recipes
Ingredients and Substitutions
Flavorful Additions
Cheesecake Sizes and Topping
How To Store Leftover Pineapple Topping
Step by Step Photos and Directions
How To Add Pineapple Topping To Cheesecake
Pineapple Topping For Cheesecake

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Ingredients and Substitutions

Fresh Pineapple

Using fresh in season sweet pineapple will take your pineapple cheesecake to the next level. Great flavor and texture.

Frozen and canned pineapple can be used as a substitute. For frozen pineapple make sure it's fully thawed and for canned pineapple strain it really well. If the texture of the pineapple is too soft, chop it with a knife on a cutting board.

Want to know more about fresh pineapples? Picking, cutting, and how long they last in the fridge.

Sugar

Taste your pineapple for its sweetness, then add sugar to taste. I use refined white sugar, so it adds no additional color to the topping. Cane sugar or unrefined sugar can be used as a substitute.

Cornstarch

To thicken the juice of the pineapple, cornstarch works really well. It makes a nice velvety thickened glaze. Substitute arrowroot powder, potato starch, or rice flour, if you prefer.

Flavorful Additions

Extract - Almond, lemon, coconut, or vanilla would add little extra something to enhance the topping.

Coconut - Sweetened or toasted shredded coconut would give an extra tropical taste.

Cherries - Red maraschino cherries would give a nice flavor and pop of color.

Nuts - Lightly toasted sliced almonds or chopped macadamia to add crunch.

Rum - A small capful of rum for an extra island flavor and aroma.

Cheesecake Sizes and Topping

This recipe can top up to a 10 inch cheesecake generously with extra pineapple topping to spare or two 6 inch cheesecakes for a crowd.

Leftover topping can be easily used for breakfast or desserts, like toast, pancakes, biscuits, layered cake, and thumbprint cookies.

Glass jar filled with pineapple topping and a gold spoon showing the texture. Behind is a whole fresh pineapple.

How To Store Leftover Pineapple Topping

After topping the cheesecake any leftovers can be stored in the refrigerator. In an airtight sealed container or glass jar for up to 4-5 days. For longer storage freeze it for up to 3-4 months.

Step by Step Photos and Directions

Topping ingredients including chopped fresh pineapple, white sugar, and cornstarch prepped in white bowls. Next to yellow and white checkered towel and gold whisk.

Grab your prepped ingredients. Fresh pineapple, cornstarch, and sugar.

Top down view of fresh pineapple tidbits in food processor jar with ingredients and lid next to it.

2. With a food processor or blender, pulse the fresh pineapple chunks until chopped.

White rubber spatula showing the texture of the chopped pineapple after a few pulses in the food processor.

3. Just a few pulses you want it a bit chunky.

Pouring chopped pineapple from food processor jar into a fine sieve with a glass bowl underneath.

4. Place the chopped pineapple through a sieve or strainer with a bowl under it to catch the fresh pineapple juice.

White rubber spatula pressing the chopped pineapple into a glass bowl.

5. With a spoon or rubber spatula, lightly press the pineapple to separate the chopped pineapple and the juice.

Side view of pineapple juice dripping into the bowl from the sieve or strainer.

6. Set the reserved chopped pineapple aside to mix in later.

Silver saucepan next to all the prepped topping ingredients.

7. In a saucepan add the fresh pineapple juice, cornstarch, and sugar.

Hand whisking reserved pineapple juice, sugar, and cornstarch in the saucepan.

8. Mix well and bring to a boil. Reduce the heat to medium.

Thickened pineapple sauce dripping from a silver whisk, showing the texture.

9. Whisk until thickened about 3 minutes.

Adding reserved chopped pineapple into thickened sweetened pineapple sauce.

10. Remove from the heat and add reserved chopped pineapple from the sieve.

White rubber spatula showing the thick texture of the pineapple topping.

11. Lightly fold it in with a rubber spatula or spoon. Fully cool the pineapple topping, place into an airtight container, and fully chill it in the refrigerator.

How To Add Pineapple Topping To Cheesecake

Side of view of a plain cheesecake on a white cake stand next to glass jar with the topping and a gold spoon.

Grab your chilled fresh pineapple topping and cheesecake from the refrigerator.

Plain cheesecake on white cake stand next to jar with the topping. Next to gold spoon and white and yellow checkered towel.

2. Place the cheesecake on a serving platter.

Spooning the pineapple topping from a glass jar on to the plain cheesecake on a white cake stand.

3. Put a spoonful of pineapple topping little by little starting from one side of the cheesecake. You want to avoid spreading it too much, sometimes the top of chilled cheesecake can be soft.

Finished top down view of pineapple cheesecake on white cake stand. Next to a half used jar of pineapple topping.

4. Fully coat the whole cheesecake and it's ready to serve. Add whipped cream and fresh mint for an extra fancy touch.

Plain cheesecake with pineapple topping on a white cake stand.

A slice of cheesecake with the pineapple topping on a white plate. Next to the whole cheesecake with the topping.

Print Recipe

5 from 1 vote

Pineapple Topping For Cheesecake

Quick and easy fresh pineapple topping for cheesecake, that only needs 3 ingredients and less that 15 minutes to make. Great topping for store bought cheesecake or a decent homemade one.

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Servings: Makes 2 Cups

Equipment

Food Processor or Small Blender or a Knife and Chopping Board
Saucepan
Fine Sieve or Strainer
Bowl
Rubber Spatula or Spoon
Wire Whisk
Airtight Storage Container

Ingredients

2 ½ cups Fresh Pineapple Chunks
¼-1/3 cup White Sugar or to taste (taste pineapple to see how sweet it is)
2 tablespoon Cornstarch

Instructions

With a food processor or blender, pulse the fresh pineapple chunks until chopped. A few pluses, you want it a bit chunky.
Put roughly blended pineapple chucks through a fine sieve or strainer with a bowl under it to catch the fresh pineapple juice.
Use the back of a spoon or rubber spatula to lightly press down to remove the juice as much as possible. Set aside the sieve with the chopped pineapple pieces.
In a saucepan place the pineapple juice, cornstarch, and sugar. Mix well with a whisk and bring to a boil.
Reduce the heat to medium and whisk until thickened, about 3 minutes.
Remove from the heat and add reserved chopped pineapple from the sieve. Lightly fold it in with a rubber spatula or spoon.
Completely cool the topping and place it an airtight container.
Chill the topping and it's ready for your cheesecake. Enjoy.