Pineapple Coconut Cheesecake Bars

Instructions

  1. Preheat & Prep:

    • Preheat oven to 325°F (165°C).

    • Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

  2. Make the Crust:

    • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

    • Press firmly into the bottom of the pan to form an even layer. Set aside.

  3. Prepare the Filling:

    • In a large bowl, beat cream cheese and sugar until smooth and fluffy (2–3 minutes).

    • Add eggs one at a time, mixing just until incorporated.

    • Stir in vanilla extract, then gently fold in crushed pineapple and shredded coconut.

  4. Assemble & Bake:

    • Pour the filling over the crust and smooth the top.

    • Bake for 30–35 minutes, or until the edges are set and lightly golden (the center should still have a slight jiggle).

  5. Cool & Chill:

    • Let cool at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

  6. Serve:

    • Cut into squares and top with fresh pineapple or toasted coconut (if desired).

Tips & Variations

  • No-Bake Option: Use a gelatin-stabilized filling and chill overnight.

  • Citrus Twist: Add lime zest for a bright, tangy flavor.

  • Lighter Version: Use light cream cheese and reduce sugar slightly.

  • Extra Texture: Sprinkle toasted coconut on top after baking.

Storage

  • Fridge: Keep covered for up to 5 days.

  • Freezer: Wrap bars individually and freeze for up to 2 months. Thaw in the fridge before serving.

Time & Yield

  • Prep: 15 mins

  • Bake: 35 mins

  • Chill: 2–3 hours

  • Total Time: ~3 hours

  • Servings: 9–12 bars

Enjoy these tropical-inspired cheesecake bars as a refreshing dessert for any occasion! 🌴🍍