Pineapple Coconut Cheesecake Bars – A Tropical Dessert Dream
Are you craving something sweet, creamy, and bursting with tropical flavor? Look no further than these Pineapple Coconut Cheesecake Bars — the perfect fusion of tangy pineapple, rich cheesecake, and sweet coconut. Whether you’re planning a summer potluck, a beachside BBQ, or just treating yourself to a weekend dessert, this recipe is sure to impress.
In this post, we’ll walk you through how to make these irresistible bars, share tips for success, and explain why they’re the ultimate tropical treat.
Why You’ll Love These Pineapple Coconut Cheesecake Bars
- Tropical twist : Combines two beloved flavors—pineapple and coconut—for a taste of the islands in every bite.
- No-bake option available : We offer both baked and no-bake versions for flexibility.
- Perfect texture : Creamy cheesecake layer over a buttery crust, topped with a glossy pineapple glaze and toasted coconut.
- Make-ahead friendly : Ideal for parties and gatherings—you can prepare them ahead of time.
Ingredients for Pineapple Coconut Cheesecake Bars
Here’s what you’ll need to create these dreamy bars:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- ¼ cup brown sugar
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup sour cream
- ½ cup shredded sweetened coconut (toasted or untoasted)
For the Pineapple Topping:
- 1 cup crushed pineapple (drained) or canned pineapple tidbits
- ¼ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- Optional: Toasted coconut flakes for garnish
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed.
- Press the mixture into the bottom of a lined 8×8-inch baking dish.
- Bake for 10 minutes. Let it cool slightly while preparing the next layer.
Step 2: Make the Cheesecake Layer
- In a mixing bowl, beat cream cheese and powdered sugar until smooth.
- Add vanilla extract, then mix in eggs one at a time.
- Stir in sour cream and shredded coconut until fully combined.
- Pour the mixture over the cooled crust.
Step 3: Bake
- Return the pan to the oven and bake for 25–30 minutes or until the edges are set and the center is almost firm.
- Allow the bars to cool completely before chilling in the refrigerator for at least 2 hours.
Step 4: Prepare the Pineapple Topping
- In a small saucepan, whisk together sugar, cornstarch, and water.
- Add crushed pineapple and bring to a simmer, stirring constantly until thickened.
- Cool slightly, then spread evenly over the chilled cheesecake layer.
- Sprinkle with toasted coconut flakes before serving.
No-Bake Option (Optional)
Want to skip the oven? Here’s how to make no-bake pineapple coconut cheesecake bars :
- Use a base made from crushed graham crackers, melted butter, and a splash of honey.
- For the filling, whip cream cheese with powdered sugar, fold in whipped cream, and add shredded coconut.
- Chill for 4–6 hours until firm.
- Top with fresh pineapple slices or a pineapple glaze.
Tips for the Best Results
- Use room temperature ingredients : Especially for the cheesecake layer—this ensures a smooth, lump-free texture.
- Drain pineapple well : Excess moisture can cause the topping to become runny.
- Toast your coconut : Adds depth of flavor and a beautiful golden color. Watch carefully to avoid burning.
- Chill thoroughly : Helps the bars set properly and makes them easier to slice.
Serving Suggestions
These bars are best served chilled. Pair them with:
- A cold glass of iced tea or lemonade
- A scoop of vanilla ice cream for extra indulgence
- Fresh fruit skewers for a lighter dessert platter
How to Store
Store Pineapple Coconut Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes! Just make sure it’s finely chopped and drained well. Fresh pineapple adds a brighter flavor.
Can I make these gluten-free?
Absolutely. Use gluten-free graham crackers or almond flour for the crust.
What can I substitute for sour cream?
Greek yogurt or full-fat coconut milk (for a dairy-free version) work well.
Final Thoughts
Pineapple Coconut Cheesecake Bars are more than just a dessert—they’re a mini vacation in a bar form. With their creamy texture, bright pineapple flavor, and hint of coconut, they’re a crowd-pleaser for any occasion. Whether you’re hosting a summer party or simply satisfying a sweet tooth, this recipe deserves a spot in your go-to dessert lineup.