Pineapple Coconut Cheesecake Bars Recipe

Pineapple Coconut Cheesecake Bars are a luscious fusion of creamy cheesecake, juicy pineapple, and sweet coconut layered over a buttery graham cracker crust. These bars are like a tropical vacation in dessert form—cool, creamy, and irresistibly indulgent. Whether you’re hosting a summer party, bringing a treat to a potluck, or simply craving something sweet and sunny, these bars are a guaranteed crowd-pleaser. With their vibrant flavor and beautiful texture, they’re as fun to eat as they are to make.


Ingredients:

For the Crust:

  • 1½ cups graham cracker crumbs
  • ½ cup shredded sweetened coconut
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Filling:

  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup crushed pineapple, well-drained
  • ½ cup shredded sweetened coconut

Optional Toppings:

  • Toasted coconut flakes
  • Pineapple glaze or drizzle
  • Whipped cream
  • Chopped macadamia nuts

Instructions:

1. Preheat and Prepare

  • Preheat your oven to 325°F (163°C).
  • Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust

  • In a medium bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter.
  • Stir until the mixture resembles wet sand.
  • Press the mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass.
  • Bake for 10 minutes, then remove and let cool slightly.

3. Prepare the Cheesecake Layer

  • In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  • Add eggs one at a time, beating well after each addition.
  • Mix in vanilla extract.
  • Fold in the drained crushed pineapple and shredded coconut until evenly distributed.

4. Assemble and Bake

  • Pour the cheesecake mixture over the cooled crust and spread evenly with a spatula.
  • Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
  • Remove from oven and let cool at room temperature for 1 hour.

5. Chill and Slice

  • Refrigerate the bars for at least 3 hours, or overnight for best results.
  • Once chilled, lift the bars out of the pan using the parchment overhang and slice into squares.

6. Garnish and Serve

  • Top with toasted coconut flakes, a drizzle of pineapple glaze, or a dollop of whipped cream.
  • Serve chilled for the best texture and flavor.

Tips for Success:

  • Drain the pineapple well to avoid a soggy filling.
  • Use full-fat cream cheese for the creamiest texture.
  • Chill thoroughly before slicing to ensure clean cuts.
  • Toast the coconut for a deeper, nuttier flavor and added crunch.

Why You’ll Love It:

  • Tropical flavor explosion: Pineapple and coconut are a match made in dessert heaven.
  • Creamy meets crunchy: Silky cheesecake filling with a chewy coconut crust.
  • Make-ahead friendly: Perfect for prepping the night before a party.
  • Versatile and customizable: Add nuts, chocolate chips, or a rum glaze for a twist.

Would you like a version with a chocolate swirl or a gluten-free crust next?

Recipe inspired by Recipes Tasteful.

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