On one of those perfectly warm weekends, my little beach buddy—sunscreen on nose and sand toys in hand—asked if we could bring “something yummy” for our sandy picnic. We already had fruit and sandwiches, but I wanted to surprise him with a treat that screamed summer.
I started whipping up these Pineapple Coconut Cheesecake Bars. While he watched cartoons in the next room, the scent of toasted coconut and creamy filling filled the kitchen. By the time the bars were cooling on the counter, he wandered in and peeked over the edge, wide-eyed. “Are those for us?” he asked.
They made it into our cooler—sliced neatly, wrapped in parchment—and were devoured under our beach umbrella between sandcastle breaks and splash fights. Sweet, tropical, and just sturdy enough to survive a beach day, these bars have earned a permanent spot in our picnic basket ever since.
Short Description
Pineapple Coconut Cheesecake Bars combine a creamy cheesecake layer with tangy pineapple and tropical coconut on a soft graham crust—perfect for summer treats and portable desserts.
Key Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup crushed pineapple (well-drained)
- 1/2 cup shredded sweetened coconut
- 1 tbsp cornstarch
Tools Needed
- 8×8 or 9×9 inch baking pan
- Mixing bowls
- Hand or stand mixer
- Spatula
- Parchment paper
- Cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (163°C). Line your baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
Step 2: Make the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until the texture resembles wet sand. Press this firmly into the bottom of your prepared pan. Bake for 10 minutes, then remove and let cool slightly.
Step 3: Prepare the Filling
In another bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition. Stir in vanilla extract, then gently fold in the crushed pineapple and cornstarch until fully combined.
Step 4: Assemble and Bake
Pour the cheesecake filling over the cooled crust and smooth the top. Sprinkle the shredded coconut evenly over the top. Bake for 30–35 minutes, or until the edges are set and the center jiggles slightly.
Step 5: Cool and Chill
Let the bars cool in the pan at room temperature for 1 hour. Then refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 6: Slice and Serve
Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve chilled. For cleaner cuts, wipe your knife between slices.
Why You’ll Love This Recipe
– Tropical flavors perfect for summer
– Portable and picnic-friendly
– Creamy, tangy, and just the right amount of sweet
– Easy to prepare in advance
– Great for entertaining or kid-friendly snacking
Mistakes to Avoid & Solutions
Not draining the pineapple
Excess moisture can ruin the texture. Make sure to press and drain it well using a sieve or paper towels.
Overbaking
If the center is fully firm, it’s overdone. Stop baking when the middle is slightly jiggly—it’ll set in the fridge.
Skipping the parchment
Without it, removing the bars can be tricky. Always use parchment with overhang for clean lifting.
Not chilling long enough
Rushing the chill time leads to messy slices. Chill for at least 4 hours to get neat, firm bars.
Serving and Pairing Suggestions
Serve these bars:
– Chilled as a refreshing dessert after a BBQ
– Alongside tropical fruits like mango or kiwi
– With iced herbal tea, piña coladas, or coconut water
– On a beach picnic tray, family-style on a platter, or individually wrapped for grab-and-go
Storage and Reheating Tips
– Store in an airtight container in the fridge for up to 5 days
– Do not freeze, as the texture may become grainy
– For outdoor events, keep them in a cooler or insulated lunch bag
– Serve straight from the fridge for best flavor and texture
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, just make sure to finely chop it and drain it very well to avoid excess moisture.
2. Can I use a different crust like digestive biscuits or cookies?
Absolutely. Crushed vanilla wafers or coconut cookies work well too.
3. Can I make these bars gluten-free?
Yes—just use gluten-free graham crackers and double-check all other ingredients for gluten.
4. Can I toast the coconut first?
Toasted coconut adds depth of flavor. Lightly toast in a dry skillet or oven until golden before adding.
5. How do I know the cheesecake is done baking?
The edges should be set, and the center should still have a gentle jiggle when tapped. It will firm up during cooling.
Tips & Tricks
– Use room temperature cream cheese to avoid lumps in the filling.
– Add a squeeze of lime juice to the filling for a citrusy twist.
– A serrated knife makes cleaner cuts through the coconut topping.
– Chill the bars overnight for the firmest texture and easiest slicing.
– For extra flair, garnish with a small pineapple wedge or coconut flake before serving.
Recipe Variations
Mango Coconut Bars
Swap the crushed pineapple with 1/2 cup finely diced ripe mango. Keep all other ingredients the same for a more tropical flair.
Chocolate Drizzle Version
Once chilled, drizzle melted dark or white chocolate over the bars before slicing for added richness.
No-Bake Version
Use the same crust pressed into a pan, freeze it for 15 minutes, then spread a no-bake cheesecake mixture (cream cheese, whipped cream, and sugar) and top with pineapple and coconut.
Nutty Crust Variation
Add 1/4 cup finely chopped macadamia nuts or almonds to the crust for extra crunch and flavor.
Final Thoughts
Carrying a tray of these Pineapple Coconut Cheesecake Bars across a sandy beach towel and seeing my grandson’s excited grin is a memory that lingers like a perfect breeze.
Combining tropical flavors brings a laid-back joy that can instantly transport you to a sun-soaked setting you’re lounging on a beach or simply craving a sunny escape. Beach days with bars tucked into the cooler, slightly chilled, always devoured before the sun sets. I didn’t plan for them to be this loved, but I’m so glad they are.
Pineapple Coconut Cheesecake Bars
Print ThisIngredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup crushed pineapple (well-drained)
- 1/2 cup shredded sweetened coconut
- 1 tbsp cornstarch
Instructions
Step 1: Preheat oven to 325°F (163°C) and line a pan with parchment paper.
Step 2: Mix graham crumbs, butter, and sugar; press into the pan and bake for 10 minutes.
Step 3: Beat cream cheese and sugar, add eggs, vanilla, pineapple, and cornstarch.
Step 4: Pour filling over crust, top with coconut, and bake for 30–35 minutes.
Step 5: Cool for 1 hour, then chill in the fridge for at least 4 hours.
Step 6: Lift out, slice into bars, and serve chilled.
