Pineapple Coconut Cheesecake Bars
These Pineapple Coconut Cheesecake Bars are the dessert version of a beach getaway. A buttery graham cracker crust supports a rich, creamy cheesecake layer filled with juicy pineapple and sweet coconut, all baked to golden perfection. They’re cool, creamy, and exactly what your summer dessert table needs.
Whether you’re hosting a backyard barbecue, tropical-themed party, or just want a little sunshine in bar form, these cheesecake squares are easy to make and always a hit.
Why I Love This Recipe
What’s not to love about cheesecake + tropical fruit + minimal prep? These bars deliver on both flavor and texture: tangy cream cheese, juicy pineapple bits, chewy coconut, and a sturdy, buttery crust to hold it all together.
They’re also easy to slice and serve, making them ideal for parties, potlucks, or weeknight desserts with leftovers to spare (if you’re lucky).
Ingredients
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons sugar
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, well-drained
- ½ cup shredded sweetened coconut
Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C). Lightly grease or line an 8×8-inch square baking pan with parchment paper.
2. Make the Crust
In a bowl, mix together graham cracker crumbs, melted butter, and 2 tablespoons sugar until well combined.
Press the mixture firmly into the bottom of the pan to form an even layer.
3. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and ½ cup sugar until smooth and fluffy.
Add the eggs and vanilla extract, and mix until just combined.
Gently fold in the crushed pineapple and shredded coconut.
4. Assemble and Bake
Pour the cheesecake mixture over the crust and spread evenly.
Bake for 30–35 minutes, or until the center is set and the edges are lightly golden.
5. Cool and Chill
Remove from oven and let cool at room temperature.
Refrigerate for at least 2 hours before slicing into bars for the best texture and clean cuts.
Tips for Success
- Drain pineapple well to avoid excess moisture in the cheesecake layer.
- Use room-temperature cream cheese for a smoother filling.
- Chill completely before slicing—this gives the bars time to firm up.
- Want extra flair? Sprinkle toasted coconut on top before serving.
How to Store
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze bars (wrapped tightly) for up to 2 months. Thaw overnight in the fridge before serving.
Perfect Pairings
Round out your tropical dessert spread with:
- Easy Coconut Macaroons – chewy, toasty, and a coconut-lover’s dream
- Easy Ice Cream Sandwich Cake – chill dessert meets nostalgic favorite
- Caramel Apple Pie Cookies – sweet, fruity, and fun to serve
- Chocolate Chip Cookie Bites – classic comfort in mini form
- Big Family Banana Pudding – creamy, nostalgic, and ideal for feeding a crowd
Final Thoughts
These Pineapple Coconut Cheesecake Bars are a bite-sized tropical vacation—perfectly sweet, tangy, and creamy with just the right hint of crunch. They’re easy to whip up, hard to resist, and absolutely ideal for sharing (or hoarding for yourself, no judgment!).
Tried the recipe? Tag @ChefManiac and show us your tropical dessert creations! For more easy bakes and sunny treats, keep exploring at ChefManiac.com.
