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Frozen Pineapple Cream Cheese Torte with Glaze Recipe

This Frozen Pineapple Cream Cheese Torte with Glaze recipe is the winner of our 'No Bake' Recipe Contest! This dessert is sweet and flavorful, and sure to impress all year-round.

Servings: 12

Active time: 35 minutes

Total time:

Frozen Pineapple Cream Cheese Torte


  • 1 1/4 c ground gingersnaps (about 5 oz)
  • 1/2 c panko breadcrumbs
  • 6 Tbsp melted butter
  • 4 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/2 tsp cream of tartar
  • 3/4 c sugar, divided
  • 12 oz cream cheese, room temperature
  • 1 c pineapple, chopped fresh or crushed canned, drained well
  • 1 tsp vanilla
  • 1 1/4 c whipping cream


  1. In a medium bowl, combine gingersnaps and panko. Add melted butter and stir until crumbs are evenly moistened. For easy removal from pan, place parchment paper along the bottom of your springform pan before pressing in crust. Press onto bottom of 8 or 9-inch springform pan.
  2. In a medium bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. 
  3. In a large bowl, beat cream cheese and remaining 1/2 cup sugar until smooth. If using a stand mixer, use the paddle attachment. Add egg yolks and beat well. Mix in pineapple and vanilla. 
  4. In another medium bowl, beat cream until whipped. Fold egg whites into cream cheese mixture, then fold in whipped cream. 
  5. Pour filling over crust and freeze until set, 5 hours or overnight.


  • 1/4 c sugar
  • 4 tsp cornstarch
  • 1 c pineapple juice
  • 2 Tbsp dark rum (or to taste)
  1. Combine sugar and cornstarch in a small saucepan. Add pineapple juice, and stir until cornstarch is dissolved. Cook over medium heat, stirring, until mixture comes to a boil and thickens. Add the rum, and cool completely. 
  2. To serve, let cheesecake sit at room temperature 5 minutes. Run a knife around sides of cake to loosen and remove pan sides. Top cheesecake with glaze and cut into slices.


If using a can of crushed pineapple for the torte, you can reserve the pineapple juice for glaze.


Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 420
Calories from Fat 250
Total Fat 28g (43% DV)
Saturated Fat 15g (75% DV)
Trans Fat 1g
Cholesterol 145mg (48% DV)
Sodium 230mg (10% DV)
35g (12% DV)
Dietary Fiber 1g (4% DV)
Sugars 26g
Protein 5g
Vitamin A 20%
Vitamin C 20%
Calcium 6%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.