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Pineapple Coconut Cheesecake Bars

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Tropical-flavored cheesecake bars made with a buttery graham cracker and coconut crust, creamy pineapple cheesecake filling, and a touch of toasted coconut on top. Perfect for parties or make-ahead treats.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 4 hours
  • Yield: 12 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup butter, melted
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract (optional)
  • 1 cup crushed pineapple, well-drained
  • Optional topping: 1/4 cup toasted coconut or whipped cream

Instructions

  1. Preheat oven to 325°F (160°C) and line an 8×8 or 9×9-inch baking dish with parchment paper.
  2. In a bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined. Press firmly into the bottom of the pan. Bake for 8–10 minutes until lightly golden. Let cool slightly.
  3. Beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition.
  4. Stir in vanilla and coconut extract (if using), then fold in the well-drained crushed pineapple.
  5. Pour the filling over the baked crust and smooth the top.
  6. Bake for 30–35 minutes, until center is set and edges are golden.
  7. Cool completely, then refrigerate for at least 3 hours before slicing.
  8. Before serving, sprinkle with toasted coconut or add a dollop of whipped cream, if desired.

Notes

  • Use parchment paper for easy removal and clean slicing.
  • Ensure pineapple is well-drained to avoid excess moisture in the filling.
  • For extra texture, add chopped macadamia nuts to the crust or topping.
  • These bars can be frozen—thaw in the fridge before serving.
  • Great for make-ahead desserts—prepare the night before.

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