Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pineapple Coconut Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 25 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://therecipeshome.com/pineapple-coconut-cheesecake-bars-recipe-2/