Pineapple Coconut Cheesecake Bars: A Tropical Treat You’ll Love

If you’re searching for a dessert that brings a taste of sunshine to your table no matter the season, look no further than these Pineapple Coconut Cheesecake Bars. Bursting with tropical flavor from sweet crushed pineapple and shredded coconut, and balanced by a creamy, tangy cheesecake filling on a buttery graham cracker crust, this dessert is pure paradise in every bite. Whether you’re hosting a summer barbecue, celebrating a holiday, or simply craving something sweet, these cheesecake bars are the perfect way to treat yourself and your guests.

In this post, we’ll walk you through everything you need to know to make Pineapple Coconut Cheesecake Bars from scratch—step-by-step instructions, tips for success, variations, storage info, and even suggestions for making them ahead. Whether you’re a seasoned home baker or a beginner looking for an easy but impressive dessert, you’re in the right place.

Why You’ll Love This Recipe

There’s a lot to love about these bars. Here’s why they deserve a spot in your recipe box:

Tropical flavor profile: Pineapple and coconut are a match made in dessert heaven.
Creamy and indulgent: The cheesecake filling is rich, smooth, and perfectly balanced with fruitiness.
Easy to prepare: No water bath, no springform pan—just layer, bake, chill, and enjoy.
Perfect for sharing: Great for potlucks, picnics, birthdays, or holiday trays.
Customizable: Add nuts, a drizzle of chocolate, or swap in other fruits—this recipe is flexible.

Let’s dive into how to make this sunny treat!

Ingredients Breakdown

Here’s what you’ll need to gather before you begin baking:

For the Crust:

1 1/2 cups graham cracker crumbs – This forms the base of your bars. You can buy pre-crushed crumbs or crush whole crackers yourself.
1/4 cup melted butter – This binds the crust and gives it that classic buttery flavor.
2 tablespoons granulated sugar – Just enough to sweeten the base without overpowering it.

For the Filling:

16 oz cream cheese (softened) – Full-fat cream cheese gives you the creamiest, richest filling. Let it soften at room temperature before mixing.
1/2 cup granulated sugar – Sweetens the cheesecake without making it cloying.
2 eggs – Provide structure and richness.
1 teaspoon vanilla extract – Adds a layer of warmth and depth.
1 cup crushed pineapple (well-drained) – Adds natural sweetness and a juicy burst of tropical flavor.
1/2 cup shredded sweetened coconut – Enhances the tropical vibe and adds a subtle texture.

Tools You’ll Need

8×8-inch square baking pan
Mixing bowls
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Parchment paper (optional, for easy removal)
Wire rack for cooling

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line your baking pan with parchment paper or grease it lightly with cooking spray or butter. This ensures your bars release easily after baking.

Step 2: Make the Crust

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until the crumbs are evenly coated and resemble wet sand.

Pour the mixture into the prepared baking pan and press it firmly into an even layer using the bottom of a measuring cup or your fingers. Bake the crust for 8–10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and 1/2 cup sugar together until smooth and creamy, about 2–3 minutes. This step is key to achieving a silky-smooth texture, so don’t rush.

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Fold in the well-drained crushed pineapple and shredded coconut with a spatula. Be careful not to overmix at this stage—you want the fruit evenly distributed without breaking down too much.

Step 4: Assemble and Bake

Pour the cheesecake filling over the cooled crust and spread it out evenly.

Bake for 30–35 minutes, or until the center is set and no longer jiggles. The edges may puff slightly and take on a golden hue, which is normal.

Remove from the oven and let cool to room temperature on a wire rack. Then refrigerate for at least 4 hours—preferably overnight—for the best texture.

Step 5: Slice and Serve

Once fully chilled, use a sharp knife to cut the bars into squares. For clean cuts, wipe the knife with a damp cloth between slices.

Serve as-is, or garnish with a sprinkle of toasted coconut or a drizzle of pineapple glaze for added flair.

Tips for Success

Drain the pineapple well. Excess moisture can cause your cheesecake to become runny or not set properly. Press it gently with a paper towel if needed.
Use room temperature ingredients. This ensures a smooth batter and helps everything bake evenly.
Don’t overbake. The center should still have a slight wobble when you take it out of the oven. It will firm up as it cools.
Chill thoroughly. The flavors meld and the texture improves dramatically with proper chilling.

Variations to Try

Feeling creative? Try these easy tweaks to make this recipe your own:

Nutty crunch: Add 1/3 cup chopped macadamia nuts or almonds to the crust or topping.
Chocolate swirl: Swirl in melted white or dark chocolate before baking.
Citrus burst: Add a teaspoon of lemon or lime zest to the filling for a refreshing twist.
Tropical overload: Mix in diced mango or passionfruit along with the pineapple.
Dairy-free option: Use a plant-based cream cheese and butter substitute to make it suitable for non-dairy diets.

How to Store Pineapple Coconut Cheesecake Bars

These bars store beautifully, making them ideal for make-ahead desserts.

In the refrigerator: Store in an airtight container for up to 5 days.
In the freezer: Freeze in a single layer, then transfer to a sealed container. Bars will keep for up to 2 months. Thaw overnight in the fridge before serving.

To maintain their texture and prevent sogginess, always refrigerate the bars once they’re fully cooled and set.

Make-Ahead Tips

Planning for a party or special event? These bars are a fantastic option for preparing ahead.

Bake a day in advance. The flavors intensify and the bars slice more cleanly after a full night in the fridge.
Freeze up to a week early. Wrap tightly in plastic wrap and aluminum foil for freshness. Thaw in the fridge the day before serving.

Serving Suggestions

These cheesecake bars are lovely served solo, but here are a few ideas to elevate them even further:

Tropical drizzle: Mix powdered sugar with a bit of pineapple juice for a sweet glaze.
Whipped cream: Add a dollop of fresh whipped cream or coconut whipped topping.
Fruit garnish: Top each bar with a slice of fresh pineapple, mango, or kiwi.
Dessert platter: Include alongside lemon bars, brownies, or mini cupcakes for a colorful dessert spread.

Final Thoughts

Pineapple Coconut Cheesecake Bars are one of those desserts that taste like vacation in a bite—lush, sweet, creamy, and irresistible. They’re the perfect mix of easy and elegant, with a tropical flavor that feels fresh and fun no matter the occasion. Whether you’re baking for a special event or just craving something sunny on a rainy day, this recipe delivers every single time.

So the next time you’re in the mood for something indulgent and a little exotic, whip up a batch of these bars. They’re guaranteed to impress your taste buds—and your guests!