Pineapple Coconut Cheesecake Bars

 

Pineapple Coconut Cheesecake Bars

Ingredients:

1½ cups graham cracker crumbs – finely crushed for a buttery, crisp base

¼ cup unsalted butter, melted – to bind the crust and add rich flavor

2 tablespoons granulated sugar – for a touch of sweetness in the crust

16 oz cream cheese, softened – the creamy, tangy foundation of the filling

½ cup granulated sugar – to sweeten the cheesecake layer

2 large eggs – to provide structure and richness

1 teaspoon pure vanilla extract – for a warm, aromatic undertone

1 cup crushed pineapple, well-drained – for bright, juicy tropical flavor

½ cup sweetened shredded coconut – adds texture and subtle sweetness

Instructions:

Preheat your oven to 325°F (165°C) and lightly grease an 8×8-inch baking dish.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly moistened, then press firmly into the bottom of the prepared pan to form the crust.

In a large bowl, beat the softened cream cheese and ½ cup sugar together until smooth and creamy.

Add the eggs and vanilla extract, and mix until fully incorporated.

Gently fold in the drained crushed pineapple and shredded coconut, being careful not to overmix.

Pour the cream cheese mixture over the crust and spread evenly.

Bake for 30–35 minutes, or until the center is set and the edges are slightly golden.

Allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.