Pineapple Coconut Cheesecake Bars

Instructions

1. Preheat & Prep:

   • Preheat oven to 325°F (165°C).

   • Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal.

2. Make the Crust:

   • In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

   • Press firmly into the bottom of the pan to form an even layer. Set aside.

3. Prepare the Filling:

   • In a large bowl, beat cream cheese and sugar until smooth and fluffy (2–3 minutes).

   • Add eggs one at a time, mixing just until incorporated.

   • Stir in vanilla extract, then gently fold in crushed pineapple and shredded coconut.

4. Assemble & Bake:

   • Pour the filling over the crust and smooth the top.

   • Bake for 30–35 minutes, or until the edges are set and lightly golden (the center should still have a slight jiggle).

5. Cool & Chill:

   • Let cool at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.

6. Serve:

   • Cut into squares and top with fresh pineapple or toasted coconut (if desired).

Tips & Variations

• No-Bake Option: Use a gelatin-stabilized filling and chill overnight.

• Citrus Twist: Add lime zest for a bright, tangy flavor.

• Lighter Version: Use light cream cheese and reduce sugar slightly.

• Extra Texture: Sprinkle toasted coconut on top after baking.

Storage

• Fridge: Keep covered for up to 5 days.

• Freezer: Wrap bars individually and freeze for up to 2 months. Thaw in the fridge before serving.

Time & Yield

• Prep: 15 mins

• Bake: 35 mins

• Chill: 2–3 hours

• Total Time: ~3 hours

• Servings: 9–12 bars

Enjoy these tropical-inspired cheesecake bars as a refreshing dessert for any occasion! 🌴🍍