Dreaming of a blissful slice of paradise? Pineapple Coconut Cheesecake Bars are the answer! These incredibly creamy bars are layered with a buttery graham cracker crust, silky cheesecake crowned with juicy pineapple and sweet coconut, and a hint of tang from sour cream. Every bite is pure sunshine—tangy, sweet, ultra-smooth, and baked to perfection for that perfect summer dessert. They’re the kind of treat you’ll want to share (or maybe not) with friends, family, and anyone who loves an irresistible tropical twist on classic cheesecake.
Ingredients You’ll Need
You’ll be amazed at how such a short list of ingredients can deliver such vibrant flavor and velvety texture! Each element in these Pineapple Coconut Cheesecake Bars adds its own magic, from the crisp crust to the creamy filling and bursts of tropical fruit. Here’s what you’ll need, plus a quick tip for each ingredient:
- Graham cracker crumbs (1 1/2 cups): Provides that perfect sweet and slightly salty foundation for the bars, holding everything together with a gentle crunch.
- Granulated sugar (1/4 cup + 3/4 cup): Adds essential sweetness to both the crust and the cheesecake; don’t skimp or the bars won’t set right!
- Unsalted butter, melted (1/2 cup): Binds the crumbs for a decadent, rich taste—use unsalted to control the overall flavor.
- Cream cheese, softened (16 oz): The creamy heart and soul of the cheesecake—make sure it’s very soft to avoid lumps.
- Large eggs (2): Create a luscious, stable filling; bring them to room temperature for easy blending.
- Vanilla extract (1 tsp): Rounds out all the tropical notes for a beautifully aromatic cheesecake layer.
- Crushed pineapple, well-drained (1/2 cup): Sweet, tangy bursts of pineapple make every bite bright and tropical—press to remove excess juice!
- Sweetened shredded coconut (1/2 cup): Adds both flavor and chewy texture—try toasting it for deeper coconut notes.
- Sour cream (1/2 cup): Gives the filling that tangy lift and unbeatable silkiness.
- All-purpose flour (2 tbsp): Helps set the filling so the bars slice perfectly every time.
- Salt (1/4 tsp): Boosts all the flavors; just a pinch does wonders!
How to Make Pineapple Coconut Cheesecake Bars
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 325°F (163°C). Grab a 9×9-inch baking pan, line it neatly with parchment paper (for the easiest bar removal ever!), and set it aside. This little bit of prep is key to baked-good success, ensuring your Pineapple Coconut Cheesecake Bars come out picture-perfect.
Step 2: Build the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs, 1/4 cup of granulated sugar, and the melted butter. Mix until the crumbs are evenly moistened and look a bit like wet sand. Press this mixture firmly and evenly across the bottom of your prepared pan, using your hands or the bottom of a measuring cup for best results. A solid crust makes all the difference!
Step 3: Whip Up the Cheesecake Layer
In a large mixing bowl, use a hand mixer or sturdy spatula to beat the softened cream cheese and 3/4 cup sugar together. You want the mixture to be creamy and lump-free—give it a minute! Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract. Next, add the sour cream, flour, and salt, mixing until just combined (don’t overmix, or the bars won’t be as tender).
Step 4: Bring on the Pineapple and Coconut
Fold in your well-drained crushed pineapple and sweetened shredded coconut. Gentle is key here! These tropical goodies infuse the cheesecake with juicy flavor and delightful chew. Make sure you’ve pressed as much liquid as possible out of the pineapple to keep the bars from getting soggy.
Step 5: Pour, Bake, and Cool
Pour the cheesecake mixture over your crust and spread it out evenly to the edges. Bake in your preheated oven for about 35–40 minutes, until the center is set but still slightly jiggly when you gently shake the pan. Remove from the oven and let the bars cool completely at room temperature—no peeking or slicing yet!
Step 6: Chill and Slice
Once the bars are cool, transfer the pan to your refrigerator for at least 3 hours or overnight (if you can wait!). Chilling sets the cheesecake layer and intensifies the tropical flavors. When ready, lift the bars out using the parchment paper, cut into 16 squares, and get ready to wow everyone!
How to Serve Pineapple Coconut Cheesecake Bars
Garnishes
Add a sprinkle of toasted coconut or a few extra pineapple tidbits right before serving to highlight those bright flavors. For extra flair, a drizzle of white chocolate or a cloud of whipped cream never hurts—think of it as the cherry (or pineapple!) on top of your Pineapple Coconut Cheesecake Bars.
Side Dishes
Serve with a fresh fruit salad, tangy citrus wedges, or a scoop of coconut sorbet to double down on that tropical vibe. Lightly salted nuts or a platter of shortbread cookies also make beautiful contrasts for parties and dessert tables.
Creative Ways to Present
Arrange the bars in cupcake wrappers for grab-and-go portions, or stack them artfully on a vintage cake stand for a festive touch. For special occasions, try mini cocktail picks with a pineapple chunk and cherry for each square—presentation makes these Pineapple Coconut Cheesecake Bars even more irresistible!
Make Ahead and Storage
Storing Leftovers
Keep any uneaten Pineapple Coconut Cheesecake Bars in an airtight container in the fridge. They’ll stay creamy, flavorful, and crave-worthy for up to five days—perfect for nibbling whenever a tropical craving strikes.
Freezing
Yes, these bars freeze beautifully! Wrap each bar individually in plastic wrap, then layer in a freezer-safe bag or container. They’ll keep for up to three months. Thaw overnight in the refrigerator before enjoying for the best texture and flavor.
Reheating
No need to reheat—these bars are best enjoyed cold, straight from the fridge or after a gentle thaw in the fridge if frozen. If you prefer a slightly warmer bite, let them sit at room temperature for 20 minutes for a softer, silkier texture.
FAQs
Can I use fresh pineapple instead of canned?
You certainly can, just make sure to chop it very small and drain off any extra juice thoroughly. Too much moisture can make the cheesecake filling runny, so pat that pineapple dry with paper towels.
What’s the secret to a lump-free cheesecake?
Softened cream cheese at room temperature is crucial, as it blends smoothly with sugar and eggs. Beat well between each ingredient, and scrape down the sides of the bowl often for that coveted ultra-creamy texture.
Can I make Pineapple Coconut Cheesecake Bars gluten-free?
Absolutely! Simply swap the regular graham cracker crumbs for a gluten-free variety and use your favorite gluten-free flour blend in place of all-purpose. Check all packaging to make sure the other ingredients are gluten-free if needed.
How do I toast coconut for these bars?
Spread the shredded coconut on a baking sheet and toast in a 325°F oven for 3–5 minutes, stirring halfway through. Watch closely—once it’s golden brown and fragrant, it’s ready!
Can I double the recipe for a crowd?
Yes, just use a 9×13-inch baking pan instead of a 9×9 and adjust the baking time as needed (it may take about 5–8 more minutes). You’ll have plenty of Pineapple Coconut Cheesecake Bars to share with everyone!
Final Thoughts
There’s truly nothing like the sunshine-on-a-plate feeling these Pineapple Coconut Cheesecake Bars bring to your table. Whether for a potluck, family gathering, or simply as a treat for yourself, don’t be surprised if they disappear in record time. Give them a try and see how quickly they become your new go-to dessert for any occasion!
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Pineapple Coconut Cheesecake Bars Recipe
- Total Time: 1 hour plus chilling
- Yield: 16 bars 1x
- Diet: Non-Vegetarian
Description
These Pineapple Coconut Cheesecake Bars are a delightful tropical twist on traditional cheesecake. Creamy and decadent, with the perfect balance of sweet pineapple and coconut flavors, these bars are sure to be a hit at any gathering.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup crushed pineapple, well-drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 9×9-inch baking pan with parchment paper.
- Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan to form a crust.
- Prepare the filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, sour cream, flour, and salt. Fold in pineapple and coconut.
- Bake: Pour the filling over the crust and bake for 35–40 minutes until set. Cool, then chill for at least 3 hours.
- Serve: Cut into bars and enjoy chilled.
Notes
- Ensure pineapple is well-drained to avoid excess moisture.
- For extra coconut flavor, toast the shredded coconut before adding.
- Bars can be refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 245
- Sugar: 16 g
- Sodium: 170 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
