🍍🥥 Heavenly Pineapple Coconut Cheesecake Bars
Creamy cheesecake, tropical pineapple, and coconut in a buttery crust—these bars are rich, refreshing, and easy to slice and serve.
🧾 Ingredients
🍪 Crust
- 1½ cups graham cracker crumbs (or digestive biscuits)
- 6 tbsp melted butter
- 2 tbsp sugar (optional)
🧀 Cheesecake layer
- 450g cream cheese (softened)
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sour cream or yogurt
🍍 Tropical topping
- 1 cup crushed pineapple (drained slightly)
- ½ cup shredded coconut
- 2 tbsp sugar (optional)
👩🍳 Instructions
1. Prepare crust
- Preheat oven to 175°C (350°F)
- Mix crumbs, butter, and sugar
- Press firmly into a lined baking pan
- Bake 8–10 minutes, then cool
2. Make cheesecake layer
- Beat cream cheese and sugar until smooth
- Add eggs one at a time
- Mix in vanilla and sour cream
- Pour over cooled crust
3. Add tropical topping
- Mix pineapple + coconut + sugar
- Spoon evenly over cheesecake layer
4. Bake
- Bake 30–35 minutes until center is just set
- Slight wobble in the middle is fine
5. Chill
- Cool completely
- Refrigerate at least 4 hours (overnight best)
- Slice into bars
🍰 Result
You get soft, creamy Cheesecake bars with juicy pineapple and coconut topping—tropical, sweet, and lightly tangy.
⭐ Pro tips
- Drain pineapple well or it makes bars watery
- Chill fully for clean slices
- Use room-temperature cream cheese for smooth texture
- Toast coconut for extra flavor crunch
If you want, I can also make:
- no-bake pineapple coconut cheesecake 🍍
- chocolate swirl tropical bars 🍫
- or mini cupcake version 🧁
