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Pineapple Coconut Cheesecake Bars

A tropical delight combining creamy cheesecake with refreshing flavors of pineapple and coconut, perfect for summer gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups 1 1/2 cups graham cracker crumbs For the crust
  • 0.5 cups 1/2 cup unsalted butter, melted To bind the crust ingredients
Filling Ingredients
  • 2 cups 2 cups cream cheese, softened Ensure it's at room temperature
  • 1 cups 1 cup sugar Sweetness for the filling
  • 2 pieces 2 eggs Large eggs, room temperature
  • 1 teaspoon 1 teaspoon vanilla extract For flavoring
  • 1 cups 1 cup crushed pineapple, drained Can substitute with fresh pineapple
  • 1 cups 1 cup shredded coconut Adds tropical flavor and texture
  • 0.25 cups 1/4 cup sour cream Can substitute with Greek yogurt

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch pan.
  2. In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the prepared pan.
Filling Preparation
  1. In a large bowl, beat together cream cheese and sugar until smooth.
  2. Add in eggs, one at a time, mixing well after each addition.
  3. Stir in vanilla.
  4. Fold in crushed pineapple and shredded coconut. Add sour cream and mix until combined.
Baking
  1. Pour the cheesecake mixture over the crust and smooth the top.
  2. Bake for 25-30 minutes, or until the center is set.
  3. Let cool, then refrigerate for at least 4 hours before cutting into bars.

Notes

Serve sliced into squares. Garnish with shredded coconut or whipped cream. Store in an airtight container for up to 5 days, or freeze for up to 3 months.