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Jeanne's "I Can't Believe This is Healthy" Pineapple Cheesecake
Source: Jeanne Maack

A spin on tradition cheesecake using sour cream, pineapple, and ricotta and cream cheese with a coconut crust.

Prep Time: 30 minutes
Cook Time: 50 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 206.9
Total Carbs 12.6 g
Dietary Fiber 1.9 g
Sugars 7.4 g
Total Fat 14.0 g
Saturated Fat 10.3 g
Unsaturated Fat 0.2 g
Potassium 40.6 mg
Protein 6.5 g
Sodium 150.1 mg
Dietary Exchanges
2 1/2 Fat , 1/2 Fruits
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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Pineapple Cheesecake Filling
1 3/4 cup  flaked unsweetened coconut
2 tbsp  reduced fat baking mix
1 tbsp  butter
2 cup  Cheese, ricotta, reduced fat
15 oz  low fat cream cheese
15 oz  Unsweetened crushed pineapple with juice
1 tsp  pure lemon extract
0 1/4 tsp  salt
3 each  eggs
0 1/4 cup  fresh lemon juice
0 1/4 cup  SPLENDA® No Calorie Sweetener, granulated

Cheesecake Topping
1 tsp  coconut extract
8 oz  reduced fat sour cream
2 tsp  SPLENDA® No Calorie Sweetener, granulated
Pineapple Cheesecake Filling
  1. Preheat oven to 350°F. Spray a cookie sheet lightly with cooking spray. Using one cup of the coconut, scatter it over the sheet and place in the preheated oven for 10 to 12 minutes, stirring occasionally to toast the coconut.
  2. Lightly butter the bottom and sides of a 9" x 12" baking pan. Mix toasted coconut with baking mix and place in greased pan; lightly press into bottom with fingertips. Using 3/4 cup of untoasted coconut, pat around sides of the baking dish. Set aside while preparing filling.
  3. In a mixing bowl, combine ricotta cheese, cream cheese, pineapple with juice, lemon extract, baking mix, salt, eggs, lemon juice, and 1/4 cup Splenda. Beat on low for 2 minutes until well combined. Do not over beat.
  4. Pour into prepared crust and smooth with a spatula. Bake at 350°F for 35 to 40 minutes. Remove from oven and allow to cool for 20 minutes.
Cheesecake Topping
  1. In small bowl, combine coconut extract, sour cream, and 2 tsp. Splenda with a spatula; spread on top of baked cheesecake.
  2. Return to oven and bake for 10 minutes at 400°F. Remove from oven and allow to cool. Refrigerate overnight.

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