Description
Pineapple Coconut Cheesecake Bars are tropical-inspired dessert bars featuring a graham cracker crust, coconut-flavored cheesecake layer, and sweet pineapple topping. Perfect for parties or a summery treat.
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
Instructions
- Preheat oven to 325°F (163°C) and line a 9×9 inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined like wet sand. Press into the bottom of the pan and bake for 10 minutes. Let cool slightly.
- Beat softened cream cheese until smooth. Add 1/2 cup sugar and coconut extract, mixing until combined.
- Add eggs one at a time, mixing gently after each addition. Fold in shredded coconut.
- Pour cheesecake filling over the crust and smooth the top.
- In a saucepan, combine crushed pineapple and cornstarch. Cook over medium heat, stirring, until thickened.
- Spread pineapple mixture evenly over the cheesecake layer.
- Bake for 35–40 minutes, until set with a slight jiggle in the center.
- Cool completely, then refrigerate for at least 3 hours.
- Cut into bars and serve chilled.
Notes
- Ensure pineapple is well-drained to avoid soggy bars.
- For a richer flavor, use a shortbread crust or toast the shredded coconut.
- Let the bars chill thoroughly for clean cuts and best texture.
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
