For the Crust
1¾ cups (180g) graham cracker crumbs
⅓ cup (75g) granulated sugar
6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling
16 oz (450g) cream cheese, room temperature
¾ cup (150g) granulated sugar
2 large eggs, room temperature
½ cup (120ml) sour cream
1 tsp vanilla extract
1 cup (240ml) canned crushed pineapple, drained well
½ cup (45g) sweetened shredded coconut
Optional Toppings
Extra shredded coconut, toasted
Pineapple slices or wedges
Whipped cream or coconut whipped cream
Step-by-Step Instructions
1. Prepare the Pan
Preheat your oven to 325°F (163°C).
Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
2. Make the Crust
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan, creating an even layer.
Bake for 8–10 minutes until lightly golden. Remove from oven and let cool slightly.
3. Mix the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, about 2 minutes.
Add eggs one at a time, mixing well after each addition.
Beat in sour cream and vanilla until fully incorporated.
Gently fold in the drained crushed pineapple and shredded coconut using a spatula.
4. Bake the Bars
Pour the cheesecake filling over the cooled crust and smooth the top.
Bake for 30–35 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let the bars cool inside for 30 minutes. This prevents cracks.
5. Chill & Serve
Remove the pan from the oven and transfer to a wire rack. Cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and bars to firm up.
Use the parchment overhang to lift the chilled cheesecake out of the pan. Cut into 9–12 bars.
Garnish with toasted coconut, fresh pineapple slices, or a dollop of whipped cream if desired.
Tips for Perfect Pineapple Coconut Cheesecake Bars
Drain Pineapple Thoroughly: Excess liquid can make the filling too soft.
Room Temperature Ingredients: Ensures a smooth, lump-free filling.
Avoid Overbaking: A slight jiggle in the center means it will set as it cools.
Toasting Coconut: Enhances coconut flavor and adds a pleasant crunch.
Storage and Make-Ahead
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap individual bars in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the fridge.
Conclusion
With its creamy cheesecake base, juicy pineapple bursts, and tropical coconut notes, these Pineapple Coconut Cheesecake Bars are a crowd-pleasing dessert that’s both elegant and approachable. Whether you’re hosting a luau-themed party or simply craving a sweet escape, these bars will have everyone asking for seconds. Enjoy!
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