If you’ve ever dreamed of a tropical treat that’s both creamy and refreshing, let me introduce you to the Pineapple Coconut Cheesecake Bars Recipe. These bars beautifully marry the tangy sweetness of pineapple with the rich, velvety texture of cheesecake and the irresistible crunch of a graham cracker crust, all topped with toasted coconut that adds a delightful chew and aroma. They’re like a mini vacation in every bite, perfect for any occasion where you want to impress or just indulge yourself with a slice of sunshine.
Ingredients You’ll Need
Gathering simple, all-star ingredients is the first step in creating these delicious bars, and each one plays a crucial role—from building the buttery crust to delivering that tropical flavor burst.
- Graham cracker crumbs: Provides a crunchy, slightly sweet base that holds everything together beautifully.
- Unsalted butter, melted: Adds richness and helps bind the crumbs into a sturdy crust.
- Cream cheese, softened: The creamy heart of the bars that gives the cheesecake its signature smoothness.
- Granulated sugar: Sweetens the filling just enough to balance the tanginess of the cream cheese and pineapple.
- Large eggs: These give structure and help the cheesecake set perfectly during baking.
- Vanilla extract: Infuses warmth and enhances the overall flavor.
- Crushed pineapple, drained: Offers tropical sweetness and moisture without making the filling too wet.
- Shredded sweetened coconut: Adds texture and a tropical aroma that ties the whole dessert together.
How to Make Pineapple Coconut Cheesecake Bars Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C) and lining a 9×9-inch baking pan with parchment paper to ensure easy removal later. Combine the graham cracker crumbs with the melted butter, then press the mixture firmly into the bottom of the pan. This crust sets the stage for the decadent cheesecake filling, so take your time pressing it evenly.
Step 2: Make the cheesecake filling
In a large bowl, beat together the softened cream cheese and granulated sugar until you achieve a perfectly smooth and creamy mixture without lumps. This step is crucial for that classic cheesecake texture everyone loves.
Step 3: Incorporate eggs and flavorings
Add the eggs one at a time, making sure to mix well after each addition. This gradual process helps maintain the batter’s smoothness and prevents curdling. Stir in the vanilla extract and the well-drained crushed pineapple to infuse the filling with that fresh, tropical punch.
Step 4: Assemble and bake
Pour the luscious cheesecake mixture over the prepared graham cracker crust and spread it evenly across the pan. Then sprinkle the shredded sweetened coconut on top, which will toast beautifully in the oven, adding a lovely golden color and rich flavor. Bake for 40 to 45 minutes until the center is set but still slightly jiggly — that’s the sign of perfect doneness.
Step 5: Cool and chill
Once baked, allow the bars to cool completely in the pan; this prevents cracks and helps the bars firm up. Then refrigerate for at least 4 hours, or better yet, overnight, to let the flavors meld and the texture become irresistibly creamy and sliceable.
How to Serve Pineapple Coconut Cheesecake Bars Recipe
Garnishes
For a wonderful finishing touch, try dusting the bars with a little powdered sugar or adding a dollop of whipped cream. Fresh pineapple slices or extra toasted coconut flakes also make stunning garnishes that enhance the tropical feel.
Side Dishes
These cheesecake bars pair beautifully with a light, fruity salad or a scoop of coconut or vanilla ice cream. You could also serve them alongside a cup of hot coffee or chilled tropical punch to complement their rich yet refreshing profile.
Creative Ways to Present
To really wow your guests, cut the bars into bite-sized squares and serve them on colorful platters with edible flowers or mint leaves. Layering a few bars with fresh pineapple slices and coconut shavings in clear parfait glasses can turn this Pineapple Coconut Cheesecake Bars Recipe into an elegant dessert that’s as pretty as it is delicious.
Make Ahead and Storage
Storing Leftovers
Keep any leftover bars covered tightly with plastic wrap or in an airtight container in the refrigerator. They stay fresh and creamy for up to 4 days, making them a perfect make-ahead treat for busy weeks.
Freezing
You can freeze these bars for up to 2 months by wrapping them tightly in plastic wrap and aluminum foil. When you’re ready to enjoy, thaw them overnight in the fridge to maintain that smooth cheesecake texture.
Reheating
Since these bars are best enjoyed chilled, there’s no need to reheat. If you prefer a softer texture, you can let the bars sit at room temperature for about 15 minutes before serving, but be careful not to let them get too warm and lose their structure.
FAQs
Can I use fresh pineapple instead of crushed canned pineapple?
Absolutely! Just be sure to finely chop the fresh pineapple and drain it well to avoid adding too much moisture, which can affect the texture of the cheesecake bars.
Is there a way to make these bars gluten-free?
Yes! Substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies. The rest of the recipe stays the same, and you’ll still get that amazing crust.
Can I use unsweetened coconut instead of sweetened?
You can, but keep in mind that sweetened coconut adds a touch of extra sweetness and a chewier texture. If you prefer unsweetened, you might want to add a little extra sugar to the filling.
How long do these bars need to chill before slicing?
Chilling for at least 4 hours is essential to let the cheesecake firm up and develop flavor. For best results, I recommend chilling overnight whenever possible.
Can I double this Pineapple Coconut Cheesecake Bars Recipe?
Yes! To double, simply use a 9×13-inch baking pan and bake for a few additional minutes, watching closely so they don’t overbake. The flavors will be just as fabulous in a larger batch.
Final Thoughts
This Pineapple Coconut Cheesecake Bars Recipe is one of those rare desserts that feels like a vacation for your taste buds but is surprisingly easy to whip up. Whether you’re hosting a party or simply craving a sweet tropical treat, these bars offer a perfect balance of creamy, sweet, and crunchy that never fails to delight. I hope you give this recipe a try and discover why it’s become such a beloved favorite in my kitchen!
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Pineapple Coconut Cheesecake Bars Recipe
- Total Time: 5 hours
- Yield: 16 servings 1x
Description
These Pineapple Coconut Cheesecake Bars combine a buttery graham cracker crust with a creamy pineapple-infused cheesecake filling, topped with sweet shredded coconut. Perfectly baked and chilled, they offer a tropical twist on a classic dessert that’s ideal for gatherings or a sweet treat any time.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
Topping
- 1 cup shredded sweetened coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper to ensure easy removal of the bars.
- Make the Crust: Combine the graham cracker crumbs and melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust base.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy with no lumps.
- Add Eggs and Flavoring: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to fully incorporate. Then stir in the vanilla extract and the drained crushed pineapple until evenly combined.
- Assemble Filling: Pour the cheesecake filling over the crust in the pan and spread it out evenly with a spatula to ensure an even bake.
- Add Topping: Sprinkle the shredded sweetened coconut evenly over the top of the cheesecake filling as a sweet and crunchy topping.
- Bake: Place the pan in the oven and bake for 40-45 minutes, or until the center is set and the edges are lightly browned, indicating that the cheesecake is cooked through.
- Cool and Chill: Allow the cheesecake bars to cool completely in the pan on a wire rack. Then refrigerate for at least 4 hours, or until thoroughly chilled and firm, before slicing into 16 bars.
Notes
- Make sure the crushed pineapple is well drained to avoid excess moisture that could affect the texture.
- Use room temperature cream cheese for a smoother batter that blends easily with the sugar and other ingredients.
- Chilling the cheesecake bars overnight will improve the flavor and help them hold their shape better when slicing.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
