Pineapple Coconut Cheesecake Bars – A Creamy Slice of the Tropics

Introduction

Bring the taste of a tropical vacation right to your kitchen with these Pineapple Coconut Cheesecake Bars. With a buttery graham cracker crust, a rich and creamy cheesecake filling, and the sweet combo of crushed pineapple and shredded coconut, these bars are the ultimate summer dessert. They’re easy to slice, share, and savor—no passport required.

Why I Love This Recipe

These bars are everything I want in a warm-weather dessert: refreshing, creamy, and packed with sunny flavor. The pineapple adds juicy tang, the coconut brings a sweet chewiness, and the cream cheese base ties it all together in a smooth, decadent bite. Plus, they’re much easier to make than a full cheesecake, with all the flavor and none of the fuss.

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 2 tbsp sugar

For the Filling:

• 16 oz cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup shredded sweetened coconut

Ingredient Notes and Swaps

• Graham cracker crumbs: Swap with crushed digestive biscuits or vanilla wafers for a twist.
• Pineapple: Make sure to drain well—excess moisture will affect texture.
• Coconut: Use unsweetened if you prefer a less sugary bite.
• Cream cheese: Full-fat works best, but you can use reduced-fat for a lighter version.

Step-by-Step Directions

1. Prep the Crust

• Preheat oven to 325°F (165°C).
• In a bowl, mix graham cracker crumbs, melted butter, and sugar until fully combined.
• Press firmly into a greased 8×8-inch baking pan to form an even layer.

2. Make the Filling

• Beat softened cream cheese and sugar until smooth.
• Mix in eggs and vanilla extract until just combined—don’t overbeat.
• Fold in the drained pineapple and shredded coconut.

3. Bake and Chill

• Pour filling over prepared crust.
• Bake for 30–35 minutes, or until the center is just set and slightly jiggly.
• Let cool completely at room temperature, then refrigerate for at least 2 hours before slicing.

Tips for Success

• Line your pan with parchment for easy removal and clean slicing.
• Drain pineapple well—press it in a sieve to get rid of extra liquid.
• Chill thoroughly before cutting to ensure clean bars.

Serving Suggestions and Pairings

These cheesecake bars are great for:

• Summer cookouts or poolside parties
• A refreshing dessert after grilled mains
• Pairing with tropical drinks or iced tea

They also pair beautifully with:

• Easy Coconut Macaroons
• No-Bake Oreo Cream Pie for a creamy dessert table spread
• Chocolate Chip Cookie Bites as a fun contrast in texture
• Pumpkin Delight Dessert for a seasonal combo
• Caramel Apple Pie Cookies for fruit lovers

Storage and Leftovers

• Refrigerate in an airtight container for up to 5 days.
• Freeze slices individually for up to 2 months—wrap tightly and thaw in the fridge.
• Serve chilled for the best texture and flavor.

More Recipes You’ll Love

Looking for more creamy or coconut-inspired desserts? Don’t miss:

• Easy Coconut Macaroons
• No-Bake Oreo Cream Pie
• Pumpkin Delight Dessert

Final Thoughts

Pineapple Coconut Cheesecake Bars are the tropical dessert you didn’t know you needed—lightly tangy, creamy, and absolutely craveable. Whether you serve them at your next party or keep them all to yourself, one thing’s for sure: they won’t last long.

Tried it? Snap a pic and tag @chefmaniac! Follow us for more creamy, dreamy dessert ideas.

---