Instructions
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.
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.
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.
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).
Cool & Chill:
Let cool at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing.
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! 🌴🍍
