Tropical Pineapple Coconut Cheesecake Bars with Creamy Layers (Print version)

Creamy pineapple coconut cheesecake bars with a graham-coconut crust, silky filling, and chilled tropical layers.

# Ingredients:

For the crust

01 - 1 1/2 cups (150 g) graham cracker crumbs
02 - 1/2 cup (45 g) sweetened shredded coconut, lightly toasted
03 - 2 tablespoons granulated sugar
04 - 1/4 teaspoon fine salt
05 - 6 tablespoons (85 g) unsalted butter, melted

For the cheesecake filling

06 - 16 oz (450 g) full-fat cream cheese, softened
07 - 2/3 cup (135 g) granulated sugar
08 - 2 large eggs, room temperature
09 - 1/3 cup (80 g) sour cream
10 - 1 teaspoon vanilla extract
11 - 1/2 teaspoon coconut extract
12 - 1 teaspoon finely grated lime zest
13 - 1 cup (240 g) canned crushed pineapple in juice, drained very well
14 - 1/2 cup (45 g) sweetened shredded coconut

For the creamy topping

15 - 3/4 cup (180 g) sour cream
16 - 2 tablespoons granulated sugar
17 - 1/2 teaspoon vanilla extract
18 - 2 tablespoons toasted coconut, for finishing

# Instructions:

01 - Heat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for lifting the chilled bars.
02 - Stir graham crumbs, toasted coconut, sugar, salt, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes, then keep the oven on.
03 - Beat cream cheese and sugar on medium speed until smooth, about 2 minutes. Beat in the eggs one at a time, then mix in sour cream, vanilla, coconut extract, and lime zest just until combined.
04 - Press the crushed pineapple in a fine mesh sieve until very well drained. Fold the pineapple and shredded coconut into the cheesecake batter with a spatula.
05 - Spread the filling over the warm crust. Bake for 30-35 minutes, until the edges are set and the center still has a slight wobble.
06 - Stir sour cream, sugar, and vanilla until smooth. Gently spread over the hot cheesecake layer and bake for 7-9 minutes, just until the topping looks set.
07 - Cool the pan at room temperature for 1 hour. Refrigerate for at least 4 hours, or overnight, then lift out with the parchment and cut into bars. Sprinkle with toasted coconut before serving.

# Good to know:

01 - Chill time is at least 4 hours and is not included in the cook time.
02 - Drain pineapple thoroughly to prevent a loose filling.
03 - Best served cold from the refrigerator.

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