Pineapple Coconut Cheesecake Bars (Print Version)
Creamy bars layered with pineapple, coconut, and graham cracker crust for a sweet tropical treat.
# Ingredients:
→ Crust
01 -
190 grams graham cracker crumbs
02 -
60 milliliters unsalted butter, melted
03 -
25 grams granulated sugar
→ Filling
04 -
450 grams cream cheese, softened
05 -
100 grams granulated sugar
06 -
2 large eggs
07 -
5 milliliters vanilla extract
08 -
150 grams crushed pineapple, well drained
09 -
45 grams sweetened shredded coconut
# Instructions:
01 -
Grease an 20x20-centimeter baking pan and preheat oven to 165°C.
02 -
Stir graham cracker crumbs with melted butter and 25 grams sugar until uniformly combined. Press mixture firmly into the base of the prepared pan to form an even layer.
03 -
Beat softened cream cheese and 100 grams sugar until smooth and creamy. Add eggs one at a time and blend well after each addition. Incorporate vanilla extract.
04 -
Gently fold in drained crushed pineapple and shredded coconut until evenly distributed in the batter.
05 -
Pour cheesecake mixture over the prepared crust, smoothing the top. Bake in the preheated oven for 30–35 minutes, or until the center is set and edges are lightly golden.
06 -
Allow bars to cool completely at room temperature. Refrigerate for at least 2 hours before slicing into portions.
# Notes:
01 -
Ensure pineapple is well drained to prevent excess moisture in the filling.
02 -
Chilling the bars before cutting improves both flavor and texture.