Pineapple Coconut Cheesecake Bars are a tropical delight that combines the creamy richness of cheesecake with the refreshing flavors of pineapple and coconut. Each bite offers a perfect balance of sweetness and creaminess, making it an ideal dessert for summer gatherings, family celebrations, or simply indulging yourself on a cozy evening. With a delightful graham cracker crust and a rich, fluffy filling, these bars are sure to please cheesecake lovers and fruit enthusiasts alike.
Table of Contents
Why Make This Pineapple Coconut Cheesecake Bars
These Pineapple Coconut Cheesecake Bars are more than just a dessert; they’re an escape to the tropics! The combination of tangy pineapple and sweet shredded coconut creates a refreshing flavor that transports you straight to the beach. Not only do they taste fantastic, but they also offer an easy way to enjoy cheesecake without the hassle of a traditional pie. Perfect for potlucks and summer picnics, these bars are easy to slice and serve, making them a hit at any gathering.
How to Make Pineapple Coconut Cheesecake Bars
Making these Pineapple Coconut Cheesecake Bars is straightforward and doesn’t require any advanced baking skills. The recipe features a crumbly graham cracker base that perfectly complements the creamy and fruity filling. You’ll find that preparing this dessert is quick, and the waiting period while it chills is the hardest part! Follow the steps below, and soon you’ll be enjoying these delightful treats.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/4 cup sour cream
Directions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat together cream cheese and sugar until smooth. Add in eggs, one at a time, mixing well after each addition. Stir in vanilla.
- Fold in crushed pineapple and shredded coconut. Add sour cream and mix until combined.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 25-30 minutes, or until the center is set. Let cool, then refrigerate for at least 4 hours before cutting into bars.
Nutritional Information
Per serving (1 bar, based on 12 servings):
- Calories: 250
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 180mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 11g
- Protein: 4g
These bars provide a delightful sweetness along with the wholesome goodness of coconut and pineapple, making them a treat you can feel good about enjoying.
How to Serve Pineapple Coconut Cheesecake Bars
Serving these Pineapple Coconut Cheesecake Bars is as easy as slicing them into squares and arranging them on a platter. For an extra touch, consider garnishing with a sprinkle of shredded coconut or a dollop of whipped cream. They’re great for casual gatherings, barbecue parties, or even as a light dessert after a family meal. Pair with fresh fruit, like slices of tropical mango or juicy strawberries, for a complete tropical experience.
How to Store Pineapple Coconut Cheesecake Bars
To store any leftover bars, place them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. If you want to keep them longer, you can freeze the bars. Just wrap them tightly in plastic wrap, then place in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to enjoy, simply thaw in the refrigerator overnight.
Expert Tips for Perfect Pineapple Coconut Cheesecake Bars
- Make sure your cream cheese is at room temperature for smooth mixing; this helps avoid lumps in the cheesecake.
- If you prefer a different flavor profile, you can substitute half of the crushed pineapple with mashed ripe bananas or mango puree for a fruity twist.
- Be careful not to overbake—the center should still be slightly jiggly when removed from the oven as it will continue to set while cooling.
- For a firmer texture, increase the baking time by a few minutes but watch closely to prevent overbaking.
Delicious Variations
- Chocolate Drizzle: Top the cooled bars with a rich chocolate ganache for a luxurious twist.
- Tropical Fruit Topping: Add a layer of fresh sliced fruit like kiwi, mango, or passion fruit on top before serving.
- Lemon Zest: Incorporate some lemon zest into the cheesecake mixture for a refreshing citrus burst.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just ensure it’s crushed and well-drained, as excess moisture can affect the texture.What can I substitute for sour cream?
Greek yogurt is a great substitute for sour cream. It adds a similar tanginess and creaminess to the bars.Can these bars be made gluten-free?
Absolutely! Just use gluten-free graham crackers to make the crust, and you’ll have delicious gluten-free cheesecake bars.
Conclusion
These Pineapple Coconut Cheesecake Bars are a delightful treat that combines creamy cheesecake with tropical flavors in an easy-to-make format. Perfect for specials occasions or a sweet everyday dessert, they promise smiles all around. Try making these bars for your next gathering, and they are sure to be a hit! Don’t forget to share your thoughts and experiences with this recipe; I’d love to hear how yours turned out! Happy baking!
Pineapple Coconut Cheesecake Bars
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch pan.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
- In a large bowl, beat together cream cheese and sugar until smooth.
- Add in eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Fold in crushed pineapple and shredded coconut. Add sour cream and mix until combined.
- Pour the cheesecake mixture over the crust and smooth the top.
- Bake for 25-30 minutes, or until the center is set.
- Let cool, then refrigerate for at least 4 hours before cutting into bars.