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!
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 8x8-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.