Transport yourself to a tropical paradise with these Refreshing Pineapple Coconut Cheesecake Bars! The smooth, creamy cheesecake base is complemented by the vibrant flavors of sweet pineapple and rich coconut, making this dessert a perfect treat for summer gatherings or whenever you need a little taste of the tropics. With a buttery crust and a luscious topping, these bars are sure to be a hit with friends and family!
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut (unsweetened)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Pineapple Coconut Topping:
- 1 cup fresh pineapple, chopped
- 1/2 cup shredded coconut (unsweetened)
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice (optional, for extra tang)
Equipment Needed
- 9×9-inch baking pan
- Parchment paper or non-stick spray
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Medium saucepan
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the mixture into the bottom of a greased or parchment-lined 9×9-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and flour until combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake Bars:
- Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours or until fully chilled.
- Make the Pineapple Coconut Topping:
- While the cheesecake is cooling, combine the chopped pineapple, shredded coconut, honey (or maple syrup), and lime juice (if using) in a medium saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until the pineapple softens and the mixture thickens slightly.
- Remove from heat and let cool completely.
- Assemble the Bars:
- Once the cheesecake has chilled, spread the pineapple coconut topping evenly over the top.
- Cut the cheesecake into bars and serve chilled.
Tips for Success
- For an even smoother filling, beat the cream cheese until completely smooth before adding the sugar.
- If fresh pineapple isn’t available, you can use canned pineapple (drained) or frozen pineapple (thawed).
- Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
These Refreshing Pineapple Coconut Cheesecake Bars are the perfect combination of creamy, tangy, and tropical flavors. With a buttery graham cracker crust, smooth cheesecake filling, and sweet pineapple coconut topping, these bars are an irresistible treat that will transport you straight to the beach! Enjoy!
Refreshing Pineapple Coconut Cheesecake Bars Recipe
Delight in the tropical flavors of Pineapple Coconut Cheesecake Bars! A creamy, tangy cheesecake layer with pineapple and coconut topping—perfect for a refreshing dessert.
Equipment
- 9x9-inch baking pan
- Parchment paper or non-stick spray
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Medium saucepan
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut unsweetened
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- For the Pineapple Coconut Topping:
- 1 cup fresh pineapple chopped
- 1/2 cup shredded coconut unsweetened
- 1 tablespoon honey or maple syrup
- 1 tablespoon lime juice optional, for extra tang
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Stir until the mixture is evenly moistened.
- Press the mixture into the bottom of a greased or parchment-lined 9x9-inch baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, sour cream, and flour until combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- Bake the Cheesecake Bars:
- Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set and the edges are lightly golden.
- Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours or until fully chilled.
- Make the Pineapple Coconut Topping:
- While the cheesecake is cooling, combine the chopped pineapple, shredded coconut, honey (or maple syrup), and lime juice (if using) in a medium saucepan.
- Cook over medium heat for 5–7 minutes, stirring occasionally, until the pineapple softens and the mixture thickens slightly.
- Remove from heat and let cool completely.
- Assemble the Bars:
- Once the cheesecake has chilled, spread the pineapple coconut topping evenly over the top.
- Cut the cheesecake into bars and serve chilled.
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