Name: Pineapple Coconut Cheesecake Bars
Prep time: 20 min
Cook time: 40 min
Total time: 4 h
Cuisine: Tropical
Ingredients: 1 1/2 cups graham cracker crumbs; 1/2 cup melted butter; 1/4 cup granulated sugar; 16 oz cream cheese, softened; 1/2 cup granulated sugar (for filling); 1 tsp coconut extract; 2 large eggs; 3/4 cup sweetened shredded coconut; 1 cup crushed pineapple, well-drained; 1 tbsp cornstarch

Pineapple Coconut Cheesecake Bars are the ultimate tropical-inspired dessert. These creamy, fruity bars combine a buttery graham cracker crust, a smooth coconut cheesecake filling, and a sweet pineapple topping that instantly transports me to a beachside paradise. Every bite is a balance of tangy, sweet, and rich flavors with a lovely crunch from the coconut. Pineapple Coconut Cheesecake Bars

Why You’ll Love This Recipe

I love how these bars bring together the fresh, sunny flavors of pineapple and coconut with the indulgence of cheesecake. They’re perfect for parties, potlucks, or anytime I’m craving something sweet and tropical. I also appreciate that they’re easy to cut and serve—ideal for sharing or storing for later.

Ingredients

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

Graham cracker crumbs
Melted butter
Granulated sugar
Cream cheese, softened
Coconut extract
Eggs
Sweetened shredded coconut
Crushed pineapple, well-drained
Cornstarch

Directions

I start by preheating the oven to 325°F (163°C) and lining a baking pan with parchment paper.
For the crust, I mix graham cracker crumbs, melted butter, and a little sugar until the texture is like wet sand. Then I press it into the pan and bake for about 10 minutes.
While the crust cools, I beat softened cream cheese until smooth, then I mix in sugar and coconut extract.
I add the eggs one at a time, mixing gently, and fold in the shredded coconut.
I pour the cheesecake mixture over the baked crust and smooth the top.
For the pineapple layer, I combine crushed pineapple and cornstarch in a saucepan and cook over medium heat until thickened.
I spread the pineapple topping gently over the cheesecake layer.
I bake the bars for about 35–40 minutes until set, then cool them completely before refrigerating for at least 3 hours.
Once chilled, I cut them into bars and serve.

Servings and timing

This recipe yields about 12 bars. Prep time takes around 20 minutes, and bake time is 40 minutes. I let it chill for 3 hours minimum, so total time including chilling is about 4 hours.

Variations

Sometimes I switch things up by using a shortbread crust instead of graham crackers for extra richness. I’ve also stirred in a little lime zest into the cheesecake layer for a citrusy punch. For an even more tropical vibe, I like to toast the shredded coconut before folding it in.

Storage/Reheating

I keep leftover bars in an airtight container in the refrigerator for up to 5 days. If I want to freeze them, I wrap each bar individually and store them in a freezer-safe container for up to 2 months. I let them thaw overnight in the fridge before serving. These bars are best enjoyed cold and don’t need reheating.

FAQs

How do I know when the cheesecake layer is fully baked?

I look for slight jiggle in the center—the edges should be set, and the middle will firm up as it cools and chills.

Can I use fresh pineapple instead of canned?

Yes, I can use fresh pineapple, but I make sure it’s finely crushed and well-drained to avoid extra moisture that might make the bars soggy.

Can I make this recipe gluten-free?

Absolutely. I use gluten-free graham crackers for the crust, and the rest of the ingredients are naturally gluten-free.

Why do I need to chill the bars before cutting?

Chilling helps the cheesecake set properly so I can slice clean, neat bars. It also enhances the flavor and texture.

Can I skip the coconut extract?

If I don’t have coconut extract, I can leave it out, but the coconut flavor will be milder. I might try adding a little extra shredded coconut to compensate.

Conclusion

Pineapple Coconut Cheesecake Bars are one of my favorite ways to bring a taste of the tropics into my kitchen. They’re easy to make, full of flavor, and always a crowd-pleaser. Whether it’s for a sunny gathering or a sweet treat just for me, I keep this recipe in my rotation all year round.