Pineapple Coconut Cheesecake Bars

Here’s a delicious and tropical Pineapple Coconut Cheesecake Bars recipe! These bars feature a buttery crust, a creamy cheesecake layer with pineapple, and a toasted coconut topping.

Pineapple Coconut Cheesecake Bars

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup shredded sweetened coconut

• 1/3 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

• 2 packages (8 oz each) cream cheese, softened

• 1/2 cup granulated sugar

• 2 large eggs

• 1/2 teaspoon vanilla extract

• 1 cup crushed pineapple (drained well)

For the Topping:

• 1/2 cup shredded sweetened coconut (toasted, optional)

Instructions:

1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. Make the crust:

   • In a medium bowl, combine graham cracker crumbs, coconut, sugar, and melted butter.

   • Press the mixture evenly into the bottom of the prepared pan.

   • Bake for 10 minutes. Let cool slightly.

3. Make the cheesecake filling:

   • In a large bowl, beat the cream cheese and sugar until smooth and creamy.

   • Add eggs one at a time, beating well after each addition.

   • Mix in vanilla extract.

   • Fold in the drained crushed pineapple.

   • Pour the cheesecake mixture over the cooled crust and spread evenly.

4. Bake:

   • Bake for 30–35 minutes or until the center is set and only slightly jiggles.

   • Let cool completely in the pan, then refrigerate for at least 3 hours (or overnight) until firm.

5. Toast the coconut topping:

   • In a dry skillet over medium heat, toast the coconut until golden brown, stirring frequently (about 3–5 minutes). Let cool.

6. Top and serve:

   • Sprinkle the toasted coconut over the chilled cheesecake.

   • Cut into bars and serve chilled.

Storage:

Store in an airtight container in the refrigerator for up to 5 days. They also freeze well!