If you have a soft spot for tropical flavors combined with creamy, dreamy textures, you are going to adore this Pineapple Coconut Cheesecake Bars Recipe. It’s like a sunny vacation wrapped up in a sweet, luscious bite that balances tangy pineapple with rich cream cheese and a satisfying coconut crunch. Perfect for sharing at summer get-togethers or simply treating yourself to something delightfully indulgent, these bars capture all the flavors of an island escape with every forkful.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients that each play a crucial part in the final outcome is the best way to ensure success with this recipe. Each element adds its own magic—whether it’s the buttery crust, the creamy filling, or the tropical bursts of pineapple and coconut.
- 1 1/2 cups graham cracker crumbs: This creates a sturdy, buttery base that holds everything together beautifully.
- 1/2 cup shredded sweetened coconut: Adds a natural sweetness and a chewy, tropical texture to the crust.
- 1/4 cup granulated sugar: Sweetens the crust just enough without overpowering.
- 1/2 cup unsalted butter, melted: Binds the crust ingredients and lends a rich flavor.
- 16 oz cream cheese, softened: The creamy heart of the cheesecake that makes these bars irresistibly smooth.
- 1/2 cup granulated sugar: Sweetens the cheesecake filling perfectly.
- 2 large eggs: Helps set the cheesecake filling while keeping it tender.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, fragrant notes.
- 1/4 cup sour cream: Adds a slight tang and extra creaminess.
- 1 cup crushed pineapple, well-drained: Brings juicy tropical brightness without excess moisture.
- 1/3 cup shredded sweetened coconut (for topping): Creates a toasted, crunchy crown that finishes the bars beautifully.
How to Make Pineapple Coconut Cheesecake Bars Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (160°C) and lining a 9×9-inch baking pan with parchment paper for easy removal. Combine the graham cracker crumbs, shredded coconut, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until everything is evenly coated and crumbly. Press this mixture firmly and evenly into the bottom of the pan—this forms that crisp yet tender crust that’s the perfect foundation for the cheesecake layers.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese with 1/2 cup sugar until completely smooth and creamy. This step is crucial for avoiding lumps and achieving that luxurious texture. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and sour cream, followed by the well-drained crushed pineapple. Gently folding the pineapple in ensures that the juicy bursts don’t weigh down the filling.
Step 3: Assemble and bake
Pour the creamy cheesecake filling evenly over the prepared crust, smoothing the surface with a spatula. Sprinkle the remaining 1/3 cup shredded coconut across the top for a tantalizing textural contrast. Bake in the preheated oven for 35 to 40 minutes, or until the center is just set and the edges have a beautiful light golden color. The hold-and-release jiggle test is your friend here—when the filling remains mostly firm with a slight wobble, it’s ready!
Step 4: Cool and chill
Allow the bars to cool completely at room temperature before transferring them to the refrigerator. Chill for at least 3 hours to let the cheesecake fully set and the flavors meld into every bite. Cutting them too early can cause the bars to crumble or lose their lovely creamy structure.
How to Serve Pineapple Coconut Cheesecake Bars Recipe
Garnishes
Sprinkle extra toasted coconut flakes on top just before serving for an added crunch and vibrant aroma. Fresh pineapple slices or a sprig of mint also complement the tropical vibe and make the presentation pop with color and freshness.
Side Dishes
Pair these bars with a cup of rich coffee or a chilled glass of sweet dessert wine for an elevated dessert experience. They also pair wonderfully with light, fruity salads or a scoop of vanilla bean ice cream to balance out the tangy sweetness.
Creative Ways to Present
Serve these bars on a decorative platter lined with tropical leaves to wow your guests. Alternatively, cut them into bite-size squares and serve on cocktail picks for a fun party appetizer. Layering them in parfait glasses with whipped cream and fresh pineapple chunks makes for an elegant, portable treat.
Make Ahead and Storage
Storing Leftovers
Once cooled and sliced, keep your Pineapple Coconut Cheesecake Bars Recipe refrigerated in an airtight container. They’ll stay fresh and delicious for up to four days, which is perfect for enjoying as a make-ahead dessert or snack.
Freezing
These bars freeze beautifully! Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe container or bag. Freeze for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for a perfectly creamy texture.
Reheating
Although these cheesecake bars are best enjoyed chilled, if you like them slightly warmed, let them sit at room temperature for 15–20 minutes. You can also warm them gently in the microwave for 10 seconds—no more or they may lose their ideal creamy consistency.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just be sure to finely crush and drain the fresh pineapple well to avoid excess moisture which can make the cheesecake filling too runny.
Is it necessary to use sweetened coconut?
Sweetened coconut adds a lovely balance of flavor and texture, but you can substitute unsweetened if you prefer a less sugary bar. Just be aware the overall sweetness will be reduced.
Can I substitute sour cream in this recipe?
Yes, you can use Greek yogurt or creme fraiche as alternatives, both will provide a similar tang and creamy texture to the filling.
How do I prevent the cheesecake from cracking?
Mix the filling until smooth but avoid overbeating. Also, bake at a lower temperature and don’t open the oven door mid-bake to ensure even cooking and prevent cracks.
Can I make these bars vegan?
To make a vegan version, substitute cream cheese with vegan cream cheese, use flax eggs or another egg replacement, and choose a vegan butter alternative. Keep in mind texture and flavor might vary slightly.
Final Thoughts
Creating these Pineapple Coconut Cheesecake Bars Recipe is like capturing a bite of tropical bliss that’s easy to share and even easier to love. Their delightful balance of creamy, tangy, and sweet, combined with the irresistible crunch of coconut, makes them the perfect treat for any occasion. Give this recipe a try—you might just find your new favorite dessert to brighten up your kitchen and your day.
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Pineapple Coconut Cheesecake Bars Recipe
- Total Time: 3 hours 55 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
These Pineapple Coconut Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling infused with crushed pineapple and shredded coconut, topped with toasted coconut for a tropical twist on a classic dessert. Perfectly chilled and easy to slice, they offer a luscious balance of sweetness and refreshing fruitiness, ideal for summer gatherings or anytime you crave a delightful tropical treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup shredded sweetened coconut
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 cup crushed pineapple, well-drained
Topping
- 1/3 cup shredded sweetened coconut (for topping)
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (160°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a bowl, combine the graham cracker crumbs, 1/2 cup shredded sweetened coconut, 1/4 cup granulated sugar, and melted butter. Mix thoroughly until well combined and press the mixture firmly and evenly into the bottom of the prepared pan to create a solid crust base.
- Mix the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with 1/2 cup sugar until the mixture is smooth, creamy, and free of lumps. Add eggs one at a time, mixing well after each to fully incorporate them.
- Add Flavor to the Filling: Stir in vanilla extract and sour cream to enrich the filling’s flavor and texture. Gently fold in the well-drained crushed pineapple, distributing it evenly without overmixing.
- Assemble and Top: Pour the cheesecake filling over the prepared crust, spreading it smoothly with a spatula to cover the surface evenly. Sprinkle the remaining 1/3 cup shredded sweetened coconut evenly on top to add a crunchy, toasty finish.
- Bake: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is set and edges turn lightly golden, indicating it is fully cooked but still creamy in texture.
- Cool and Chill: Remove the bars from the oven and let cool completely at room temperature. Once cooled, refrigerate for at least 3 hours (or overnight) to allow the cheesecake bars to firm up and develop their full flavor.
- Serve: After chilling, slice into 12 bars and serve chilled for a refreshing and indulgent tropical dessert treat.
Notes
- Be sure to drain the crushed pineapple thoroughly to prevent excess moisture and a soggy filling.
- For a more pronounced toasted coconut flavor and texture, lightly toast the topping coconut in a dry skillet over medium heat before sprinkling it on the cheesecake filling.
- Use full-fat cream cheese and sour cream for the creamiest texture and best flavor.
- Ensure the cheesecake is completely cooled before refrigeration to avoid condensation that could affect texture.
- Store leftover bars covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
