Pineapple Coconut Cheesecake Bars Recipe

These bars are a tropical twist on classic cheesecake, combining the tang of pineapple with the richness of cream cheese and the sweet chew of coconut. A graham cracker crust anchors the dessert with a buttery crunch, while the creamy filling is studded with pineapple and coconut for texture and flavor. Baked until golden and chilled to perfection, these bars are easy to slice, serve, and savor. Whether you’re hosting a summer party, packing a picnic, or just craving something fruity and creamy, this recipe delivers a slice of paradise.


Ingredients:

For the Crust:

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

For the Cheesecake Filling:

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

For the Topping (optional):

  • ½ cup toasted coconut flakes
  • 2 tbsp brown sugar
  • Maraschino cherries or pineapple tidbits for garnish

Instructions:

🔥 Step 1: Preheat and Prep

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

🧱 Step 2: Make the Crust

  1. In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
  2. Press the mixture firmly into the bottom of the prepared pan to form a solid crust.
  3. Bake for 10 minutes, then let cool slightly while preparing the filling.

🍰 Step 3: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each addition.
  3. Stir in vanilla extract and sour cream until fully incorporated.
  4. Fold in the drained crushed pineapple and shredded coconut gently with a spatula.

🧁 Step 4: Assemble and Bake

  1. Pour the cheesecake mixture over the cooled crust and spread evenly.
  2. Sprinkle toasted coconut and brown sugar on top if using.
  3. Bake for 35–40 minutes, or until the edges are set and the center jiggles slightly.
  4. Remove from oven and cool completely at room temperature.

❄️ Step 5: Chill and Slice

  1. Refrigerate the bars for at least 3 hours, preferably overnight, to allow them to set.
  2. Once chilled, lift the bars out using the parchment overhang and place on a cutting board.
  3. Slice into squares using a sharp knife. Wipe the blade between cuts for clean edges.

Tips for Success:

  • Drain pineapple thoroughly to avoid excess moisture in the filling.
  • Use room-temperature cream cheese and eggs for a smooth batter.
  • Toast coconut in a dry skillet or oven for extra flavor and crunch.
  • Chill fully before slicing to ensure clean cuts and firm texture.

Serving Suggestions:

  • Serve chilled with whipped cream and a cherry on top.
  • Pair with tropical drinks like mango iced tea or coconut lemonade.
  • Add a scoop of vanilla ice cream for a plated dessert.
  • Wrap individually for picnic-ready treats or party favors.

These bars are a vacation in every bite—creamy, fruity, and full of island vibes. Want to try a mango swirl version next time or add a macadamia nut crust? I’ve got tropical twists ready to roll! 😄

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