Tropical, creamy, and easy to make—these bars combine a buttery graham crust with a luscious pineapple cheesecake filling and a hint of coconut!
Ingredients
For the Crust:
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1½ cups graham cracker crumbs
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¼ cup melted butter
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2 tbsp sugar
For the Cheesecake Filling:
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16 oz (2 blocks) cream cheese, softened
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½ cup sugar
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2 eggs, room temperature
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1 tsp vanilla extract
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1 cup crushed pineapple, well-drained (reserve juice for glaze, if desired)
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½ cup shredded coconut (optional, for extra tropical flavor)
For the Topping (Optional):
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¼ cup pineapple juice (from drained pineapple)
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1 tbsp sugar
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1 tsp cornstarch (to thicken)
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Toasted coconut flakes (for garnish)
Instructions
1. Make the Crust:
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Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
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Mix graham cracker crumbs, melted butter, and sugar until combined.
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Press firmly into the bottom of the pan. Bake for 8-10 minutes, then let cool slightly.
2. Prepare the Filling:
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in vanilla.
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Fold in crushed pineapple (and shredded coconut, if using).
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Pour over the crust and smooth the top.
3. Bake:
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Bake for 30-35 minutes until the edges are set but the center is slightly jiggly.
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Let cool completely, then refrigerate for at least 4 hours (or overnight).
4. Optional Pineapple Glaze:
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In a small saucepan, mix pineapple juice, sugar, and cornstarch.
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Simmer for 2-3 minutes until thickened. Drizzle over chilled bars.
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Sprinkle with toasted coconut before serving.
Why You’ll Love These Bars
✅ Tropical flavor explosion – Sweet pineapple + creamy coconut!
✅ No water bath needed – Simple baking method.
✅ Perfect for parties – Easy to slice and serve.
Serving Suggestion:
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Top with whipped cream and maraschino cherries for a fun twist!
Storage:
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Keep refrigerated for up to 5 days or freeze for longer storage.
Variations
🌱 Dairy-free? Use vegan cream cheese and coconut oil instead of butter.
🍯 Less sugar? Substitute with monk fruit sweetener.
“A taste of the tropics in every bite!”