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.