Pineapple Coconut Cheesecake Bars

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup melted butter

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

For the Topping:

  • 1 cup sweetened shredded coconut
  • 2 tbsp brown sugar (optional, for extra caramelization)

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking dish with parchment paper for easy removal.
  2. Make the Crust:
    In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press firmly into the bottom of the prepared pan to form a crust. Bake for 8–10 minutes, then let it cool slightly.
  3. Prepare the Filling:
    In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract and drained crushed pineapple until fully combined.
  4. Assemble the Bars:
    Pour the cheesecake mixture over the cooled crust. Smooth out the top.
  5. Add the Coconut Topping:
    Sprinkle shredded coconut evenly over the top. If desired, sprinkle a little brown sugar on top for extra sweetness and golden color.
  6. Bake:
    Bake for 30–35 minutes, or until the center is just set and the coconut is golden brown.
  7. Cool and Chill:
    Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours (or overnight) before slicing.
  8. Serve:
    Cut into squares and enjoy chilled. Perfect for summer parties or tropical-themed desserts!

Let me know if you want a version without eggs or cream cheese alternatives!

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