Hawaiian Cheesecake Bars
Creamy, tangy, and tropical all at once — these Hawaiian Cheesecake Bars are a sunshine-packed dessert that’s surprisingly simple to make.
Servings: 12 servings
Equipment
- Mixing Bowl
- 9x13-inch baking pan
- Spatula
Ingredients
Crust Ingredients
- 2 cups Graham crackers, crushed
- 1 cup Butter, melted
- 1 cup Sugar for crust
Filling Ingredients
- 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
Topping Ingredients
- 2 cups Shredded coconut
- 2 tablespoons Butter, melted for topping
Instructions
- Preheat the oven to 350°F (175°C). Prepare an ungreased 9x13-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 9x13-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.
- 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.
- 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.
- 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.
Notes
Store the bars in an airtight container in the refrigerator for up to 4–5 days. You can freeze uncut bars wrapped tightly in plastic wrap and foil for up to 2 months.