If you’re looking to bring a dose of the tropics into your kitchen without ever leaving home, Pineapple Coconut Cheesecake Bars are your ticket to paradise. Imagine creamy cheesecake packed with tangy pineapple and sweet coconut, all layered atop a buttery graham cracker crust. Every bite is lusciously rich yet refreshingly bright, making these bars a crowd-pleaser for summer parties, potlucks, or whenever you crave a getaway on a plate. Trust me, this is the dessert you’ll want to make on repeat.
Ingredients You’ll Need
One of the best things about Pineapple Coconut Cheesecake Bars is just how approachable the ingredient list is. Each element plays a starring role, building layers of irresistible flavor and texture that make these bars unforgettable.
- Graham cracker crumbs: They create the perfect crispy, buttery base for the rich cheesecake topping.
- Granulated sugar: Brings balanced sweetness to both the crust and the filling, letting the other flavors shine through.
- Melted butter: Helps the graham cracker crumbs bind together and gives the crust a golden glow.
- Cream cheese (softened): The main event! Softened cream cheese ensures that signature creamy, smooth cheesecake texture.
- Eggs: Bind the filling together and give it structure as it bakes.
- Vanilla extract: Adds a warm, aromatic undertone that enhances every other ingredient.
- Crushed pineapple (drained): This sweet fruit infuses the bars with tropical flavor—be sure to drain it well for the best results.
- Sweetened shredded coconut: Brings chewy texture and sweet coconut aroma inside and as an optional topping.
- Sour cream: Adds a subtle tanginess, balancing the richness for that classic cheesecake tang.
- All-purpose flour: Just a touch, for a set texture that slices beautifully every time.
- Extra shredded coconut (optional): Sprinkle on top for extra crunch and color—hello, beautiful presentation!
How to Make Pineapple Coconut Cheesecake Bars
Step 1: Prepare Your Pan
Start by preheating your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving a generous overhang on two sides—this makes it easy to lift the bars out later and ensures no sticking. A little prep here guarantees perfect, neat squares in the end.
Step 2: Mix and Bake the Crust
In a medium bowl, stir together your graham cracker crumbs, 1/4 cup sugar, and melted butter until everything is moist and well combined. Pour this mixture into your prepared pan and press it down firmly and evenly—use the bottom of a glass for the tightest, most even crust. Bake for 10 minutes, then set aside to cool slightly while you whip up the filling.
Step 3: Make the Cheesecake Filling
Using a hand mixer or stand mixer, beat the softened cream cheese and 1/2 cup sugar together until silky smooth and creamy with no lumps. Add the eggs one at a time, beating after each until just combined. Stir in the vanilla extract, then gently mix in the sour cream, flour, crushed pineapple, and shredded coconut. Fold everything together until you’ve got a thick, textured batter bursting with pineapple and coconut.
Step 4: Assemble and Bake
Pour the cheesecake mixture over the baked crust and spread it out in an even layer. If you’re a coconut fan, sprinkle some extra shredded coconut on top—it toasts up beautifully and adds irresistible crunch and aroma. Bake for 35 to 40 minutes, or until the center is set and the edges are turning lightly golden. The kitchen will smell like a tropical bakery!
Step 5: Cool, Chill, and Slice
Let the bars cool completely at room temperature, then cover and refrigerate for at least 3 hours (overnight is even better if you can wait). The chilling is key for slicing clean, gorgeous Pineapple Coconut Cheesecake Bars. Use the parchment overhang to lift them from the pan, slice into neat bars, and you’re ready to serve a slice of paradise.
How to Serve Pineapple Coconut Cheesecake Bars
Garnishes
These bars look and taste incredible as is, but a finishing touch can always make dessert feel extra special. A light dusting of toasted coconut on top brings out the coconut flavor and adds nice color contrast. For even more flair, try a sprinkle of finely chopped fresh pineapple or a light drizzle of white chocolate.
Side Dishes
Since Pineapple Coconut Cheesecake Bars are quite rich, pair them with something fresh and light. Think a bowl of mixed tropical fruits, some juicy berries, or a scoop of tangy pineapple sorbet. Even an iced coconut latte makes for a fun afternoon treat alongside these creamy bars.
Creative Ways to Present
When you want to show off your Pineapple Coconut Cheesecake Bars, cut them into bite-sized squares and skewer them with mini cocktail picks for a party tray. Serve with tropical drink umbrellas for a vacation vibe, or layer small bar pieces into little dessert cups with extra fruit for an individual trifle presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator, where they’ll stay fresh and creamy for up to five days. Their flavor actually develops a bit more by day two, making them ideal as a make-ahead dessert option for busy weeks or entertaining.
Freezing
Pineapple Coconut Cheesecake Bars freeze beautifully! Slice, wrap each bar tightly in plastic wrap, then stash them in a freezer-safe bag or container. They’ll keep for up to three months. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
These bars are meant to be served cold or at room temperature, so no reheating is needed. If you like a slightly softer texture, let the bars sit at room temp for 10-15 minutes before enjoying—just enough time to accentuate their creamy melt-in-your-mouth feel.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just be sure to chop it finely and drain it as thoroughly as possible, because excess juice can make the cheesecake layer runny. Pat the pineapple pieces dry with paper towels for the best results.
How do I toast shredded coconut for the topping?
Spread the coconut in a thin layer on a baking sheet and toast it in a 325°F oven for 5-8 minutes, stirring once or twice, until golden and fragrant. Watch closely, as coconut goes from golden to burnt quickly!
Can I double the recipe for a larger crowd?
Absolutely! Double the ingredients and use a 9×13-inch baking pan. Keep an eye on the bake time—it may need a few extra minutes, so test for doneness by checking that the center is set and the top is lightly golden.
What’s the best way to get clean slices?
Use a long, sharp knife and wipe it clean with a damp cloth between slices. Chilling the bars thoroughly before cutting is also key for sharp edges and perfect squares.
Are Pineapple Coconut Cheesecake Bars gluten-free?
As written, this recipe is not gluten-free due to the graham cracker crust and all-purpose flour. However, you can substitute gluten-free graham crackers and a gluten-free flour blend to make them safe for gluten-sensitive friends—just as delicious!
Final Thoughts
If you love desserts that combine creamy indulgence with a burst of sunshine, you owe it to yourself to try these Pineapple Coconut Cheesecake Bars. They’re easy to make, stunning to serve, and taste like a beach vacation in every bite. Happy baking, and let me know how your tropical treat turns out!
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Pineapple Coconut Cheesecake Bars Recipe
- Total Time: 1 hour
- Yield: 12 bars 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of these delightful Pineapple Coconut Cheesecake Bars. Creamy cheesecake with sweet pineapple and coconut on a graham cracker crust, these bars are a perfect summer treat!
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple (drained)
- 1/2 cup sweetened shredded coconut
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- Additional shredded coconut for topping (optional)
Instructions
- Preheat the Oven: Preheat oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper.
- Prepare Crust: Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 10 minutes.
- Make Filling: Beat cream cheese and sugar, then add eggs one at a time. Mix in vanilla, sour cream, flour, pineapple, and coconut.
- Fill and Bake: Pour filling over crust, sprinkle with coconut, and bake for 35-40 minutes.
- Cool and Chill: Cool at room temperature, then refrigerate for at least 3 hours before slicing into bars.
Notes
- Make sure the pineapple is well-drained to avoid excess moisture.
- Toast coconut for topping for extra flavor and texture.
- Bars can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 19g
- Sodium: 190mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
