Pineapple Coconut Cheesecake Bars

Pineapple Coconut Cheesecake Bars

Introduction

If you love tropical desserts, these Pineapple Coconut Cheesecake Bars are a dream come true. They combine the creamy richness of classic cheesecake with the refreshing sweetness of pineapple and the chewy, caramelized flavor of toasted coconut. Every bite feels like a burst of sunshine — smooth, tangy, and perfectly balanced with a crisp graham cracker crust. These bars are not only beautiful to serve but also easy to make, making them ideal for family gatherings, summer picnics, or any occasion when you crave a taste of the tropics.

Ingredients

For the Crust:

• 2 cups (200g) graham cracker crumbs

• ½ cup (115g) unsalted butter, melted

• ¼ cup (50g) granulated sugar

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened

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• ¾ cup (150g) granulated sugar

• 3 large eggs

• 1 teaspoon pure vanilla extract

• 1 cup (240ml) sour cream or Greek yogurt

• 1 cup (240ml) crushed pineapple, well drained

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For the Topping:

• 1 cup (100g) shredded sweetened coconut

• ¼ cup (50g) brown sugar

• Pineapple chunks (for garnish)

Preparation

1. Prepare the Crust

1. Preheat your oven to 350°F (175°C).

2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.

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3. Press the mixture firmly into the bottom of a greased 9×9-inch (23x23cm) baking pan lined with parchment paper.

4. Bake for 8–10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

2. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.

2. Add the eggs, one at a time, mixing well after each addition.

3. Stir in the vanilla extract and sour cream until fully combined.

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4. Gently fold in the drained crushed pineapple to distribute evenly throughout the batter.

5. Pour the filling over the cooled crust and smooth the top with a spatula.

3. Add the Coconut Topping

1. In a small bowl, mix the shredded coconut and brown sugar together.

2. Sprinkle the mixture evenly over the top of the cheesecake batter. This will create a golden, caramelized layer when baked.

4. Bake the Cheesecake Bars

1. Bake in the preheated oven for 35–40 minutes, or until the edges are set and the center is slightly jiggly.

2. Turn off the oven, crack the door open, and let the cheesecake rest inside for about 10 minutes to prevent cracking.

3. Remove from the oven and allow it to cool completely at room temperature.

4. Refrigerate for at least 4 hours, or overnight, before slicing into bars.

Serving Suggestions

Cut into squares or rectangles and garnish each bar with fresh pineapple chunks or a dollop of whipped cream for an elegant finish. These bars pair perfectly with a cup of coffee, iced tea, or a tropical mocktail.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the fridge before serving.

Tips for Success

• Make sure to drain the pineapple well to avoid excess moisture in the cheesecake.

• For a thicker crust, add an extra ½ cup of crumbs.

• If you prefer a lighter texture, substitute sour cream with whipped topping or Greek yogurt.

Conclusion

These Pineapple Coconut Cheesecake Bars are a tropical twist on a timeless favorite. The creamy cheesecake melts in your mouth while the pineapple adds a refreshing tang, and the coconut topping provides that irresistible toasted crunch. It’s the perfect dessert to bring sunshine to your table, no matter the season. Light yet luscious, simple yet impressive — these bars are guaranteed to become a family favorite that you’ll return to again and again.