Name: Hawaiian Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups Graham crackers, crushed; 1 cup Butter, melted; 1 cup Sugar (for crust); 16 oz Cream cheese, room temperature; 4 tablespoons Milk; 4 tablespoons Sugar (for filling); 2 large Eggs; 2 teaspoons Vanilla extract; 16 oz Crushed pineapple, drained; 2 cups Shredded coconut; 2 tablespoons Butter, melted (for topping)

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Creamy, tangy, and tropical all at once — these Hawaiian Cheesecake Bars are a sunshine-packed dessert that’s surprisingly simple to make. Imagine a buttery graham cracker crust topped with a smooth cheesecake layer studded with juicy crushed pineapple and finished with a toasty coconut topping. Fun fact: pineapple was once a luxury fruit and a symbol of hospitality, so serving these bars is basically throwing a tiny pineapple party on your dessert plate. This recipe is perfect for weeknight treats, potlucks, or a lazy weekend bake.

If you enjoy straightforward, crowd-pleasing desserts, you’ll love how this recipe compares to other favorites on the blog — check out this version for a slightly different spin on Hawaiian flavors Hawaiian Cheesecake Bars on RecipesFiber. It’s quick to prepare, family-friendly, and forgiving for beginner bakers. Get ready to whip up something both nostalgic and new — your oven (and your guests) will thank you.

What is Hawaiian Cheesecake Bars?

Why call these bars “Hawaiian”? Is there a ukulele tucked inside the pan? Not quite, but think tropical flavors — crushed pineapple and shredded coconut — folded into a creamy cheesecake. Who wouldn’t smile at a dessert that feels like a mini vacation? Some say the name is playful marketing; others swear it’s because a bite transports you to a hammock under palm trees. And hey, they remind us of that old saying: “the way to a man’s heart is through his stomach.” Try them and see how quickly they win hearts. Ready to taste the tropics? Give this recipe a go and bring a bit of aloha to your kitchen.

Why You’ll Love This:

Creamy, tangy center with bursts of juicy pineapple: The cheesecake layer is silky and balanced by bright fruit, while the toasted coconut adds texture and sweetness.
Budget-friendly and easy to scale: Making bars at home saves money compared to buying specialty desserts. You can double the recipe for a crowd or use smaller pans for parties.
Versatile toppings and flavors: Enjoy them as-is or drizzle with caramel or a light lemon glaze for contrast.

If you love pineapple-coconut combos, this recipe pairs nicely with other bakery-style treats such as the King’s Hawaiian Cheesecake Danish, offering another way to enjoy similar flavors in a flakier format. Give these bars a try — they’re perfect for potlucks, family dinners, or a sunny weekend bake.

How to Make:

Quick Overview

This recipe is straightforward and satisfying: a crunchy graham crust, creamy cheesecake filling, and a buttery coconut topping. Prep is simple — about 15 minutes active time — with 30–40 minutes of baking and cooling. The standout is the contrasting textures: smooth cheesecake, juicy pineapple, and a lightly toasted coconut finish.

Approximate time: Prep 15 minutes, bake 30–40 minutes, chill 2 hours.

Ingredients

2 cups graham crackers, crushed
1 cup butter, melted
1 cup sugar (for crust)
16 oz cream cheese, room temperature
4 tablespoons milk
4 tablespoons sugar (for filling)
2 large eggs
2 teaspoons vanilla extract
16 oz crushed pineapple, drained
2 cups shredded coconut
2 tablespoons butter, melted (for topping)

Directions

Preheat the oven to 350°F (175°C). Prepare an ungreased 9×13-inch baking pan.
In a mixing bowl, combine 2 cups crushed graham crackers, 1 cup melted butter, and 1 cup sugar. Stir until crumbs are evenly moistened and resemble damp sand.
Press the graham mixture firmly into the bottom of the 9×13-inch pan using the bottom of a measuring cup or your fingers to create an even crust layer.
Bake the crust for about 14–19 minutes, or until it turns lightly golden and fragrant. Remove from the oven and let cool slightly while you prepare the cheesecake layer.
In a clean bowl, beat together 16 oz room-temperature cream cheese, 4 tablespoons milk, and 4 tablespoons sugar until the mixture is smooth and free of lumps. A hand mixer or stand mixer makes this easiest.
Add the 2 large eggs one at a time, mixing well after each addition to keep the batter smooth and avoid overmixing.
Stir in 2 teaspoons vanilla extract and the drained 16 oz crushed pineapple until just combined. Avoid vigorous mixing to keep the texture light.
Spread the cheesecake filling evenly over the baked graham crust with a spatula.
In a small bowl, combine 2 cups shredded coconut with 2 tablespoons melted butter until the coconut is evenly coated.
Sprinkle the buttery coconut mixture over the pineapple cheesecake layer to create a textured topping.
Return the pan to the oven and bake for an additional 15–20 minutes, or until the filling is set and the coconut topping is lightly golden. The center should be mostly firm with a tiny jiggle.
Remove from the oven and allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into bars. Chilling helps the bars set cleanly for neat slices.

Hawaiian Cheesecake Bars

What to Serve With:

Fresh fruit salad (mango, kiwi, and berries) to echo the tropical notes and brighten the plate.
A scoop of vanilla ice cream or coconut sorbet for extra cool creaminess.
A light drizzle of caramel or honey for added sweetness and depth.
Hot or iced coffee and lightly sweetened tea for balancing richness.
For a party, serve alongside macadamia nut cookies or shortbread for texture variety.

Top Tips for Perfecting:

Use room-temperature cream cheese for a perfectly smooth filling; cold cream cheese creates lumps.
Drain the pineapple well; excess moisture can make the filling too soft. Pat with paper towels if necessary.
Don’t overbake the cheesecake; it will continue to set as it chills. Aim for a slight jiggle in the center when you take it out.
Toasting the coconut a touch more gives great flavor — watch it closely to avoid burning.
Substitute crushed digestive biscuits for graham crackers if unavailable, and swap regular sugar for coconut sugar for a hint of caramel flavor.

Storing and Reheating Tips:

Refrigeration: Store the bars in an airtight container in the refrigerator for up to 4–5 days. Keep slices layered with parchment to prevent sticking.
Freezing: You can freeze uncut bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: These are best served cold or at room temperature. If you prefer a slightly softer texture, let slices sit at room temperature for 15–20 minutes before serving; avoid microwaving, which can alter texture.

FAQs

Can I use fresh pineapple instead of canned crushed pineapple?
Yes — finely chop fresh pineapple and drain it well. Fresh pineapple adds brightness but be sure to remove excess juice to avoid a soggy filling.

Can I make this recipe gluten-free?
Absolutely. Use gluten-free graham crackers or substitute with almond flour mixed with a bit of sugar and melted butter for a low-carb crust.

How do I prevent cracks in the cheesecake layer?
Avoid overmixing and overbaking. Mix until just combined and bake until the center only slightly jiggles. Cooling gradually and chilling thoroughly also helps.

Can I prepare these bars ahead of time for a party?
Yes — bake a day ahead and refrigerate. They actually slice more cleanly after a night in the fridge and the flavors meld nicely.

Is there a way to make a lighter version of this dessert?
Use reduced-fat cream cheese and reduce the sugar slightly. Greek yogurt can be folded in for extra tang and a lighter texture, though the result will be less rich.

Conclusion

These Hawaiian Cheesecake Bars are a delightful, simple dessert that brings tropical flavor and creamy comfort to any table. They’re forgiving for beginners, wallet-friendly, and reliably crowd-pleasing — perfect for family gatherings or casual weeknight indulgence. If you’d like another take on Hawaiian-style cheesecake desserts, check out this variation for inspiration Hawaiian Cheesecake Bars – The Kitchen Magpie. Give the recipe a try, share with loved ones, and enjoy a little tropical sunshine at home.