Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 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 sweetened shredded coconut
- ¼ cup sweetened condensed milk (optional, for extra creaminess)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Make the crust: In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes. Remove and let it cool slightly.
- Make the filling: In a large bowl, beat the cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- Gently fold in the drained pineapple and shredded coconut. If using, stir in the sweetened condensed milk for a creamier texture.
- Pour the cheesecake mixture over the baked crust and spread evenly.
- Bake for 25–30 minutes, or until the center is set but still slightly jiggly.
- Cool completely at room temperature, then refrigerate for at least 3 hours or until fully chilled.
- Cut into bars, sprinkle with extra coconut if desired, and serve!
If you’d like, I can help you add a topping idea — like a light coconut glaze or whipped cream. Just say the word!