Description
Indulge in a tropical delight with these Pineapple Coconut Cheesecake Bars! Featuring a luscious creamy cheesecake filling layered over a buttery coconut crust, every bite is a mini-vacation for your taste buds. Perfect for summer gatherings or cozy nights in, this dessert balances sweet pineapple with rich cream cheese, creating an irresistible treat that will have everyone coming back for more. Easy to make and visually stunning, these bars are sure to impress at any occasion!
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1 cup unsweetened coconut flakes
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 cup pineapple chunks (fresh or well-drained canned)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
- In a bowl, mix graham cracker crumbs, coconut flakes, and melted butter until combined. Press into the bottom of the pan.
- Beat softened cream cheese until fluffy, then add sugar gradually. Mix in sour cream and vanilla extract.
- Fold in pineapple chunks, then add eggs one at a time, mixing gently after each addition.
- Pour filling over the crust and bake for 30-35 minutes until set but slightly jiggly in the center.
- Allow to cool completely before chilling in the fridge for at least two hours. Cut into squares and enjoy!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar (76g)
- Calories: 210
- Sugar: 10g
- Sodium: 165mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: For added texture, consider mixing in toasted coconut flakes. Serve chilled or slightly warmed; both options are delicious! Store leftovers in an airtight container in the fridge for up to five days.