Directions
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Preheat oven to 325°F (165°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper.
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In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Mix until the texture resembles wet sand.
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Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
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In a large bowl, beat cream cheese and ½ cup sugar with a hand mixer until smooth and fluffy (about 2–3 minutes).
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Add the eggs, one at a time, mixing just until blended after each addition. Stir in the vanilla extract.
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Gently fold in the crushed pineapple and shredded coconut using a rubber spatula.
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Pour the filling over the prepared crust and smooth the top with a spatula.
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Bake in the preheated oven for 30–35 minutes or until the center is set and the edges are lightly golden.
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Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing into squares.
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Top with fresh pineapple chunks before serving for a tropical finish (optional but highly recommended!).
Tips & Variations
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For a no-bake version, use a gelatin-stabilized cheesecake filling and chill overnight instead of baking.
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Add a dash of lime zest to the filling for a citrus twist.
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Swap graham crackers with digestive biscuits or vanilla wafers for a different crust flavor.
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Use light cream cheese and reduce sugar slightly for a lower-calorie option.
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Want more texture? Sprinkle extra toasted coconut on top after baking.
Storage
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Refrigerator: Store covered for up to 5 days.
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Freezer: Wrap individual bars in plastic wrap and foil, then freeze for up to 2 months.
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Thawing: Thaw overnight in the fridge for best texture before serving.
Time & Yield
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Prep Time: 15 minutes
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Bake Time: 35 minutes
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Cooling & Chill Time: 2–3 hours
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Total Time: ~3 hours
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Yield: Makes 9–12 bars
Tools Used
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8×8-inch baking dish
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Electric hand mixer
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Mixing bowls
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Measuring cups and spoons
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Rubber spatula
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Knife for slicing