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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.
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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.