Pineapple Lime Cheesecake


Flecks of fresh lime zest swirl throughout a creamy cheesecake filling dotted with vibrant pops of pineapple. Each bright bite sings with flavor, bringing comfort and contentment to your day.

Make it for the family at home, or bring it to a party to share with friends. This show-stopping slab of sweetness will steal the limelight at any gathering!



2 Sleeves of Honey Graham Crackers (Minus One Graham Cracker… baker’s tax 😉 )
½ Cup (1 Stick) Unsalted Butter
3 Tbs. Dark Brown Sugar
1 Tsp. Sea Salt

  • Preheat the oven to 350°F
  • Place the graham crackers in a zippy bag and use a rolling pin to forcefully roll and crush them (or just use a food processor, whatever you prefer)
  • In a large skillet over medium high heat, melt the butter allowing it to bubble and brown before turning off the heat
  • Stir in the brown sugar and sprinkle the salt
  • Incorporate the crushed graham crackers
  • Prepare a 9”x13” pan with butter or cooking spray
  • Transfer the graham crackers from the skillet to the pan, and use a measuring cup to spread and compact the crust on the bottom and along the edges of the pan
  • Bake for 10 minutes
  • Remove from the oven and set aside to cool



2 lbs. Block Cream Cheese, Room Temperature
5 Eggs, Room Temperature
¾ Cup Plain Greek Yogurt, Room Temperature
1 ½ Cups Sugar
2 Tsp. Vanilla Extract
1 Lime
1 Can (20 oz.) Pineapple Tidbits in 100% Pineapple Juice, Drained

  • Lower the oven temperature to 325°F
  • Zest and juice the lime
  • Using a stand mixer or handheld mixer, whip the cream cheese and Greek yogurt til smooth
  • Incorporate the sugar, lime juice, lime zest, and vanilla
  • Add the eggs one at a time and mix til fully incorporated
  • Take half of the pineapple tidbits and give them a rough chop
  • Use a spatula to scrape down the sides of the bowl to ensure everything is well mixed before folding in the pineapple
  • Pour the filling into the crust and spread evenly


  • Place the pan on a cookie sheet before sliding onto the middle oven rack
  • Use a tea kettle or measuring cup to pour water (it doesn’t have to be hot) onto the cookie sheet til it is ¾ of the way full
  • Bake 50 – 55 minutes til the cheesecake is set in the center
  • Remove from the oven and allow to cool completely before covering and refrigerating overnight (or at least 6 hours)


Slice and consume!



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