Pineapple Coconut Cheesecake Bars
Delightful tropical bars combining creamy cheesecake flavors with pineapple and coconut, perfect for any celebration.
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the filling
- 1 package (8 oz) cream cheese, softened
- 1/4 cup lemon juice
- 1 can (14 oz) sweetened condensed milk
- 1 can (20 oz) crushed pineapple, well drained
- 1 cup shredded coconut
For garnish
- to taste pineapple chunks for garnish
- to taste additional shredded coconut for garnish
Instructions
Preparation of the crust
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
- Press firmly into the bottom of a greased 8x8-inch baking dish. Bake for 10 minutes, then remove from the oven and let cool slightly.
Preparation of the filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add sweetened condensed milk and lemon juice. Mix until well combined and creamy.
- Gently fold in the drained crushed pineapple and shredded coconut.
Assembling and baking
- Pour the filling over the baked crust, smoothing the top evenly.
- Bake for 25-30 minutes, or until the center is just set and the top is lightly golden.
- Allow to cool to room temperature, then refrigerate for at least 2 hours (overnight is best).
Serving
- Once chilled and set, cut into 12 bars.
- Top each with a few pineapple chunks and a sprinkle of shredded coconut, if desired.
- Serve cold and enjoy the tropical bliss!
Notes
For the best flavor, use fresh ingredients. Allowing the bars to chill helps them set properly. They can be frozen for up to 2 months, preferably uncut.