Pineapple Coconut Cheesecake Bars

Pineapple Coconut Cheesecake Bars are tropical, creamy, and perfectly sweet, with a buttery crust, a smooth cheesecake layer, and a bright burst of pineapple and toasted coconut on top. Each bite tastes like a mini vacation—sunny, rich, and satisfying. These bars are easy to slice, easy to share, and impossible to resist.

Why You’ll Love This Recipe

I love these cheesecake bars because they strike the perfect balance between creamy and refreshing. The pineapple gives a juicy, fruity brightness that cuts through the rich cheesecake, and the coconut adds texture and a tropical flair. They’re easy to bake ahead, chill beautifully, and are always a crowd-pleaser at parties, brunches, or whenever I want a no-fuss dessert that looks as good as it tastes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs

• Granulated sugar

• Unsalted butter, melted

For the cheesecake layer:

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Crushed pineapple, well-drained

For the topping:

• Sweetened shredded coconut

• Extra crushed pineapple or pineapple preserves (optional)

• Whipped cream (optional for garnish)

directions

1. I preheat the oven to 325°F (163°C) and line a 9×13-inch baking dish with parchment paper.

2. I mix the graham cracker crumbs, sugar, and melted butter in a bowl until it resembles wet sand. I press it firmly into the bottom of the dish and bake for 8–10 minutes, then let it cool slightly.

3. In a large bowl, I beat the cream cheese until smooth. I add the sugar, eggs, and vanilla, mixing until everything is creamy and well blended.

4. I fold in the drained crushed pineapple, making sure not to overmix.

5. I pour the cheesecake filling over the cooled crust and spread it evenly.

6. I sprinkle the shredded coconut generously on top and bake for 30–35 minutes, or until the center is just set and the coconut is lightly toasted.

7. I let it cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best) before slicing into bars.

8. I garnish with a spoonful of pineapple or whipped cream if I’m feeling fancy.

Servings and timing

This recipe makes about 12–16 bars, depending on how large I slice them. It takes around 15 minutes to prep, 35 minutes to bake, and several hours to chill—so I like to make these a day in advance.

Variations

Sometimes I mix a little lime zest into the filling for a citrusy kick. I’ve also added a thin layer of pineapple preserves under the coconut before baking for extra flavor. If I want a gluten-free version, I use gluten-free graham crackers for the crust. And for an extra decadent finish, I drizzle white chocolate over the top after chilling.

storage/reheating

I store these bars in the fridge, covered, for up to 5 days. They hold their shape and flavor really well. I don’t reheat them—these are best served chilled or at room temperature. I’ve also frozen them successfully: I wrap each bar individually and thaw in the fridge when I need a quick dessert.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but I make sure it’s very finely chopped and well-drained to avoid excess moisture. Canned crushed pineapple is just easier and more consistent.

Do I need to toast the coconut first?

No, it toasts beautifully right on top while baking. I just watch it in the last few minutes to prevent burning.

Can I use a different crust?

Absolutely. I’ve made these with vanilla wafer crumbs and even shortbread cookie crumbs. Any buttery, crumbly base will work.

How do I know when the cheesecake is done?

The center should be just set and no longer jiggly. The edges may be slightly golden, and the coconut should be lightly toasted.

Can I make these bars in advance?

Yes, they’re ideal for making ahead. I usually bake them the day before and let them chill overnight for the best texture.

Conclusion

Pineapple Coconut Cheesecake Bars are a dreamy blend of creamy, tropical, and sweet with just the right amount of crunch. They’re simple to make, easy to slice, and always a hit wherever I bring them. Whether I’m craving something fruity or planning a dessert for a summer gathering, these bars always transport me straight to island-inspired bliss.