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
Scale
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
