Pineapple Coconut Cheesecake Bars

Here’s a delicious recipe for Pineapple Coconut Cheesecake Bars – a tropical twist on a classic dessert. These bars are rich, creamy, and perfect for summer gatherings or anytime you crave a fruity treat.

🍍 Pineapple Coconut Cheesecake Bars

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs

• 1/2 cup shredded sweetened coconut

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the filling:

• 2 (8 oz) packages cream cheese, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/2 tsp coconut extract (optional but recommended)

• 1/2 cup crushed pineapple, well-drained

• 1/4 cup sour cream

For the topping:

• 1/4 cup shredded sweetened coconut (to sprinkle on top before baking)

• Optional: additional crushed pineapple or toasted coconut for garnish

Instructions

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

2. Make the crust:

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

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

   • Bake for 8–10 minutes until lightly golden. Let cool slightly.

3. Prepare the filling:

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

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

   • Mix in vanilla extract, coconut extract (if using), and sour cream.

   • Fold in the crushed pineapple.

4. Assemble and bake:

   • Pour the filling over the cooled crust.

   • Sprinkle 1/4 cup shredded coconut evenly over the top.

   • Bake for 35–40 minutes or until the center is set but slightly jiggly.

   • Cool completely at room temperature, then chill in the fridge for at least 3 hours (overnight is best).

5. Serve:

   • Lift the bars out of the pan using the parchment overhang.

   • Cut into squares and garnish with toasted coconut or extra pineapple if desired.

📝 Tips:

• Drain pineapple well to avoid excess moisture.

• To toast coconut, spread it on a baking sheet and bake at 350°F for 5–7 minutes, stirring halfway through.

• For a twist, add a splash of rum extract for a piña colada vibe.