If sunshine had a flavor, it would taste exactly like pineapple coconut cheesecake bars. Imagine biting into a creamy cheesecake layer swirled with sweet pineapple and nestled on a buttery graham cracker crust, all topped with a toasty coconut finish. These bars bring island flavors straight to your kitchen—no passport required! Whether you’re craving a summery dessert, hosting a luau-themed gathering, or just love all things tropical, this treat delivers. The combination of tangy pineapple and nutty coconut wrapped in velvety cheesecake makes this a recipe you’ll come back to again and again.

Why You’ll Love This Recipe

These pineapple coconut cheesecake bars check every dessert box. First, they’re incredibly easy to make—no water bath or fancy tools needed. Second, the flavor is irresistible: sweet, tangy, creamy, and a bit crunchy. Third, they’re surprisingly versatile—you can serve them chilled at picnics, slice them into mini bites for parties, or savor them solo with a hot drink. Lastly, they’re budget-friendly and use ingredients you probably already have at home. Whether you’re baking for friends or treating yourself, these bars are sure to steal the spotlight.

History & Fun Facts About Pineapple Coconut Cheesecake Bars

Pineapple coconut cheesecake bars are a delightful twist on classic American cheesecake. Here are some fun tidbits:

Pineapple has been a symbol of hospitality since colonial America. It adds tropical brightness to many desserts.
Coconut is a staple in Caribbean and Southeast Asian cuisine, valued for its richness and texture.
Cheesecake bars became popular in the 1980s for being portable and easy to serve at gatherings.
Combining all three creates a dessert that’s both nostalgic and refreshing.

This fusion brings together sweet traditions from different corners of the world.

Ingredients You’ll Need

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, well-drained
½ cup sour cream

And for the topping:

1 cup sweetened shredded coconut
2 tbsp brown sugar (optional, for caramelized effect)

How to Make Pineapple Coconut Cheesecake Bars

Preheat & Prep: Heat oven to 325°F (163°C). Line an 8×8-inch pan with parchment paper.
Make the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
Bake the Crust: Bake for 10 minutes, then let cool.
Prepare Filling: Beat cream cheese and sugar until smooth. Add eggs, one at a time, then mix in vanilla, sour cream, and drained pineapple.
Assemble & Bake: Pour filling over crust. Sprinkle coconut and optional brown sugar evenly on top.
Bake Again: Bake for 35–40 minutes until the edges are set but center jiggles slightly.
Cool & Chill: Let cool to room temperature, then refrigerate at least 3 hours or overnight.
Slice & Serve: Lift from pan, cut into bars, and enjoy!

Tips and Twists

For best results with your pineapple coconut cheesecake bars, keep these tips and creative ideas in mind:

Tips:

Always drain pineapple thoroughly to avoid a soggy filling.
Use room-temperature cream cheese for the smoothest texture.
Press the crust firmly for a stable base.
Chill completely for clean slices.
Toast coconut lightly beforehand for extra crunch and flavor.

Twists:

Swap graham crackers with vanilla wafers.
Add a splash of rum extract to the filling for a piña colada vibe.
Mix in crushed macadamia nuts for added texture.

Storage, Reheating, and Make-Ahead Tips

Here’s how to keep your bars tasting fresh:

Storage:
Store in an airtight container in the fridge for up to 5 days.

Reheating:
Best enjoyed cold, but you can microwave for 10–15 seconds for a softer bite.

Make-Ahead:
Prepare up to 2 days in advance. Chill covered in the fridge until ready to serve.

Serving Suggestions to Pair with Pineapple Coconut Cheesecake Bars

Pineapple coconut cheesecake bars shine on their own but are even better when paired thoughtfully:

With tropical tea like hibiscus or passionfruit
Alongside grilled fruits such as mango or peaches for a full tropical dessert spread
Topped with whipped cream and a cherry for a retro dessert plate
As part of a dessert platter with coconut macaroons and chocolate-covered fruit
With sparkling lemonade to balance the richness with citrusy fizz

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Just chop finely and be sure to drain any juice.

Can I make this gluten-free?
Absolutely—just use gluten-free graham crackers for the crust.

How do I know when the cheesecake is done?
Edges should be set and the center slightly jiggly. It firms up as it chills.

Can I freeze them?
Yes, wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

What can I substitute for sour cream?
Plain Greek yogurt is a great alternative with a similar tang.

Enjoy Your Pineapple Coconut Cheesecake Bars

Pineapple coconut cheesecake bars are more than dessert—they’re a tropical escape on a plate. Whether you’re whipping them up for a picnic, a dinner party, or just because it’s Tuesday, these bars deliver creamy comfort with a beachy twist. With easy prep, everyday ingredients, and unforgettable flavor, they’re bound to become a regular in your recipe rotation. Give them a try—you deserve a slice of sunshine today!

Pineapple Coconut Cheesecake Bars for a Tropical Treat

These pineapple coconut cheesecake bars are a tropical delight with creamy filling, a crisp crust, and toasted coconut topping. They’re easy enough for beginners and perfect for any occasion. One bite and you’ll be hooked on this sunny dessert!

Course Dessert

Cuisine American, Tropical

Keyword coconut pineapple dessert, easy cheesecake bars, pineapple coconut cheesecake bars, summer cheesecake bars, tropical dessert bars

Prep Time 15

Cook Time 40

Total Time 55

Servings 9 servings

Calories 310kcal

Author Abby Marlow

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, well-drained
½ cup sour cream

For the Topping:

1 cup sweetened shredded coconut
2 tbsp brown sugar optional

Instructions

Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper.
Combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into pan to form crust.
Bake crust for 10 minutes, then cool slightly.
In a bowl, beat cream cheese and sugar until smooth.
Mix in eggs one at a time, then add vanilla, sour cream, and drained pineapple.
Pour filling over crust and smooth the top.
Sprinkle shredded coconut and optional brown sugar evenly.
Bake for 35–40 minutes until edges are set and center is slightly jiggly. Chill before slicing into pineapple coconut cheesecake bars.

Notes

For cleaner slices, chill the bars overnight before cutting. Want a twist? Add a splash of rum extract to give your pineapple coconut cheesecake bars a tropical cocktail vibe.

Explore More Recipes You’ll Love

Looking to keep the flavor adventure going? Try these next:

Grilled Chicken Wraps – A perfect savory balance to your sweet cheesecake bars.
Simple Avocado Toast with Egg – A quick, wholesome breakfast after a night of dessert indulgence.
Key Lime Pie Trifle – Tangy, creamy, and another layered tropical treat to love.
No-Bake Cherry Cheesecake – If you love cheesecake, this variation is another crowd-pleaser.
Dubai Strawberry Cup – Fruity, vibrant, and equally indulgent.

Each one is beginner-friendly, full of flavor, and crafted with care—just like these pineapple coconut cheesecake bars.