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Pineapple Cheesecake Squares
Source: The following recipe from the Diabetic Goodie Book (©1996) was contributed by author Kathy Kochan.

Cheesecake squares with crushed pinapple topping.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Easy

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 83.1
Total Carbs 13.7 g
Dietary Fiber 0.4 g
Sugars 8.6 g
Total Fat 1.6 g
Saturated Fat 0.3 g
Unsaturated Fat 0.3 g
Potassium 44.8 mg
Protein 3.5 g
Sodium 108.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Other Carbs , 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Graham Crust
1 1/2 cup  Cracker Crumbs, graham, plain
0 1/4 tsp  ground nutmeg
0 1/2 tsp  ground cinnamon
2 tbsp  honey
1 1/2 tbsp  light olive oil

Cheesecake Filling
1 cup  fat free cream cheese
0 1/4 cup  sugar
5 each  egg whites
0.6667 cup  Juice, pineapple, unsweetened, with add vitamin C, canned
1 cup  Cheese, ricotta, fat free
1 tsp  vanilla extract

Pineapple Topping
20 oz  Unsweetened crushed pineapple with juice
1 cup  cold water
0 1/4 cup  white all purpose flour
0 1/4 cup  sugar
Graham Crust
  1. Preheat oven to 350°F degrees. Spray a 13 x 9 x 2 inch pan with cooking spray.
  2. In medium bowl, use a fork to blend graham cracker crumbs, nutmeg, cinnamon, honey, and oil.
  3. Press firmly onto bottom of prepared pan; set aside.
Cheesecake Filling
  1. In food processor, blender, or with electric mixer, combine all ingredients until smooth, scraping sides.
  2. Pour over crust; bake 25 to 30 minutes or until center is set. Cool on rack about 30 minutes.
Pineapple Topping
  1. Drain pineapple over a 4-cup glass measuring cup and add enough water to measure 1 cup; reserve crushed pineapple.
  2. Use a whisk or fork to mix in flour and sugar until smooth.
  3. Microwave on high 2 minutes, stir, and microwave another 2 minutes, stirring every minute or until thickened.
  4. Stir in reserved crushed pineapple. Let cool, and spread over cooled cheesecake.
  5. Cover loosely and refrigerate about 4 hours or overnight. Cut into 2-inch squares to serve.

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