Pineapple Coconut Cheesecake Bars

These Pineapple Coconut Cheesecake Bars are a tropical twist on a classic dessert that I can’t get enough of. With a creamy cheesecake layer, juicy pineapple, and a buttery coconut-infused crust, they’re the perfect combination of bright, sweet, and rich. I love making these bars when I want to bring a little sunshine to the dessert table—no matter the season.

Why You’ll Love This Recipe

I love how these bars take familiar cheesecake comfort and give it a fun, fruity upgrade. The pineapple adds a juicy pop that cuts through the richness, while the coconut brings a toasty, nutty note that feels like vacation in every bite. These bars are easy to slice, great for parties or casual treats, and they store beautifully. It’s everything I want in a make-ahead dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Graham cracker crumbs

• Shredded sweetened coconut

• Butter, melted

• Cream cheese, softened

• Granulated sugar

• Eggs

• Crushed pineapple, well-drained

• Vanilla extract

• Optional: coconut extract for extra tropical flavor

• Optional topping: toasted coconut or a dollop of whipped cream

Directions

1. I preheat the oven to 325°F (160°C) and line a baking dish with parchment paper for easy removal.

2. I combine the graham cracker crumbs, shredded coconut, and melted butter to make the crust, then press the mixture evenly into the bottom of the pan. I bake it for 8–10 minutes until lightly golden.

3. While the crust bakes, I beat the cream cheese and sugar together until smooth, then add the eggs one at a time, mixing until combined.

4. I stir in the vanilla (and coconut extract if using), then fold in the well-drained crushed pineapple.

5. I pour the filling over the pre-baked crust and smooth the top.

6. I bake the bars for 30–35 minutes, or until the center is set and the edges are slightly golden.

7. Once cooled, I refrigerate them for at least 3 hours before slicing.

8. Just before serving, I sometimes sprinkle toasted coconut on top for a little crunch and extra flavor.

Servings and timing

This recipe makes about 12 bars and takes around 4 hours total, including chilling time—15 minutes to prep, 35 minutes to bake, and at least 3 hours in the fridge to set.

Variations

When I want more texture, I stir some chopped macadamia nuts into the crust or sprinkle them on top. I’ve also used a shortbread crust instead of graham crackers for a richer base. Swapping pineapple for mango or using a combination of tropical fruits works really well too. And for a no-bake version, I use a chilled gelatin-stabilized filling and skip the oven altogether.

storage/reheating

I store the bars covered in the fridge for up to 5 days. They also freeze great—once set, I cut them into bars, freeze them on a tray, then wrap and store in a container. I just let them thaw in the fridge before serving. I never reheat them—these bars are meant to be served chilled.

FAQs

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure to chop it finely and drain any excess juice to keep the texture of the bars smooth.

How do I prevent the crust from getting soggy?

I bake the crust before adding the filling and make sure the pineapple is well-drained. This keeps the base firm and crisp.

Can I make these ahead of time?

Definitely. I usually make them the night before so they have plenty of time to chill and set. They’re perfect for prepping ahead.

What kind of pan should I use?

I use an 8×8 or 9×9-inch square baking dish lined with parchment for easy slicing and removal. A metal or glass pan both work well.

Do these bars travel well?

Yes, they’re great for potlucks and parties. I keep them chilled until serving and use a firm container if I’m packing them to go.

Conclusion

These Pineapple Coconut Cheesecake Bars are my tropical dessert dream come true. They’re creamy, fruity, and full of sunshine flavor with every bite. Whether I’m sharing them at a party or keeping a stash in the fridge for myself, they always bring a little joy to the table. Once I made them, they became an instant favorite.