Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the cheesecake layer:
- 2 (8 oz) blocks cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup crushed pineapple, well-drained
- For the topping:
- 3/4 cup sweetened shredded coconut
- 2–3 tbsp crushed pineapple or pineapple preserves (optional)
- Whipped cream (optional for garnish)
Instructions
- Preheat oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the dish. Bake for 8–10 minutes and let cool slightly.
- In a large bowl, beat cream cheese until smooth. Add sugar, eggs, and vanilla. Mix until well blended.
- Fold in the drained crushed pineapple without overmixing.
- Pour the filling over the cooled crust and spread evenly.
- Sprinkle shredded coconut generously on top.
- Bake for 30–35 minutes until the center is just set and the coconut is lightly toasted.
- Cool to room temperature, then chill in the fridge for at least 4 hours (preferably overnight).
- Slice into bars and optionally top with a spoonful of pineapple or whipped cream before serving.
Notes
- For added brightness, stir in a bit of lime zest to the filling.
- Substitute crust with vanilla wafers or shortbread crumbs for variation.
- Keep a close eye on the coconut in the last few minutes of baking to avoid burning.
- Best served chilled—great for make-ahead desserts or summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 280
- Sugar: 20g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
