Description
Deliciously tropical cheesecake bars featuring a graham cracker crust, creamy pineapple coconut filling, and a toasted coconut topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/4 cup shredded coconut (for toasting)
- Fresh pineapple chunks (for garnish, optional)
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared baking dish.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix well.
- Add the vanilla extract and eggs one at a time, being careful not to overmix.
- Gently fold in the crushed pineapple and shredded coconut.
- Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake in the oven for 25-30 minutes until edges are set and the center is slightly jiggly. Let cool to room temperature, then refrigerate for at least 3 hours.
- Toast the remaining shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden brown.
- Once set, lift out using parchment paper, cut into bars, and top with toasted coconut and fresh pineapple chunks if desired.
Notes
- Ensure the cream cheese is fully softened for easy mixing.
- Keep an eye on the coconut while toasting to prevent burning.
- These bars can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 17g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg