These tropical cheesecake bars are a celebration of textures and flavors: the base is a buttery graham cracker crust subtly infused with coconut, followed by a smooth, tangy layer of cheesecake brightened with crushed pineapple and kissed by vanilla. Once baked and chilled, the bars are crowned with toasted coconut for a little crunch and a lot of vacation flair. Each square slices clean, making it a stylish (and practical) dessert for entertaining.
The creamy layer isn’t too heavy, striking a balance between richness and tropical lift, and it holds up beautifully for serving at room temperature or chilled.
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup sweetened shredded coconut
- 2 tbsp granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup sour cream or plain Greek yogurt
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, well-drained
- ⅓ cup sweetened shredded coconut
For the Topping:
- ⅓ cup sweetened shredded coconut, toasted
- Optional: pineapple tidbits, white chocolate drizzle, or lime zest
Instructions:
1. Preheat and Prepare the Pan
Preheat your oven to 325°F (165°C). Line an 8×8 or 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal. Lightly grease the sides and base with nonstick spray or butter.
2. Make the Crust
In a medium bowl, mix graham cracker crumbs, shredded coconut, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan using a flat spatula or the base of a cup. Bake for 10 minutes, then set aside to cool while you make the filling.
3. Create the Cheesecake Mixture
In a large bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes). Add in the sugar and beat until fully combined. Mix in sour cream and vanilla extract. Then add the eggs one at a time, beating just until incorporated—do not overmix.
Fold in the drained pineapple and shredded coconut gently with a spatula. The goal is an even, thick, pourable mixture with a tropical aroma.
4. Assemble and Bake
Pour the cheesecake filling over the pre-baked crust and smooth the top evenly. Tap the pan on the counter a few times to release air bubbles.
Bake at 325°F for 35–40 minutes or until the edges are set and the center barely jiggles when shaken. Avoid overbaking—it will firm up more as it cools.
Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) until fully set.
5. Toast and Garnish
While the bars are chilling, toast the remaining ⅓ cup shredded coconut in a dry skillet over medium heat, stirring frequently until golden and fragrant (3–5 minutes). Let it cool.
Before serving, sprinkle the toasted coconut evenly over the chilled cheesecake bars. Add any optional toppings like pineapple tidbits, lime zest, or a white chocolate drizzle for extra flair.
6. Slice and Serve
Use the parchment overhang to lift the chilled bars from the pan. For clean slices, dip a sharp knife in hot water, wipe dry, and cut into squares. Serve immediately or store in the fridge until ready.
Tips & Tropical Twists:
- Crust variation: Try shortbread cookie crumbs or a Biscoff base for extra flavor.
- Extra depth: Add a tablespoon of rum or coconut extract to the filling for a piña colada flair.
- Coconut custard swirl: Drop spoonfuls of coconut cream into the filling and swirl with a skewer before baking.
- Freezer-friendly: Freeze cut bars in a single layer for up to one month. Thaw in the fridge before serving.
Would you like to turn this into a layered cheesecake parfait or add a mango-pineapple swirl for an extra punch of fruit? I’d love to help you play with the concept even more.