As the weather warms up it’s time for backyard barbecues. It’s that time when I celebrate the backyard fun with friends and family with some delicious recipes. These tropical cheesecake bars are no exception. Besides, what says summer more than pineapple and coconut?!
If you’ve ever made a traditional cheesecake before, you know a water bath, or bain marie, may be involved. That’s not necessary with these tropical cheesecake bars. Plus, since there’s that delicious toasted coconut on top, there are no worries about cracks.
Pressing the crust into the pan is a bit of a challenge. Work it with your clean fingers to get it as even as possible. It will not be a thick crust.
Using an offset spatula, spread the pineapple cream cheese mixture over the crust. Once it’s even, sprinkle the coconut on top of the pineapple filling. Gently press the coconut into the filling. There will be some coconut that doesn’t stick and that’s OK. It’s a bit of a thick topping.
Whenever I serve this dish, it’s usually one of the first desserts to go at a pot luck. If you have any leftovers you can refrigerate them.
Some of our favorite BBQ dishes include Gigi’s Baked Beans, Colby Jack Cheeseburgers, and Grasshopper Brownies, to name a few.
It’s BBQ week and I’m sharing recipes this week that would be perfect for a back yard gathering at your house or elsewhere. My blogger friends also share yummy dishes that you can find below. Thank you to my co-host, Christie from A Kitchen Hoor’s Adventures.
Tropical Cheesecake Bars
Taste the tropics in these tropical cheesecake bars.
Ingredients
Shortbread Crust
- 2 cups flour
- 1 cup sugar
- 2 sticks unsalted butter, softened
Pineapple Cheesecake Filling
- 1 (16 ounce) cream cheese, at room temperature
- ¼ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 (20 ounce) crushed pineapple, well drained
Buttery Coconut Topping of Coconut
- 2 cups shredded sweetened coconut
- 2 tablespoons unsalted butter, melted
Instructions
- Preheat your oven to 350 degrees F.
- Combine the flour, sugar and butter until well mixed and crumbly. Press the mixture into the bottom of an ungreased 9x13 pan. Bake for 14-19 minutes until it starts to turn golden. Remove and let cool slightly.
- While the crust cools, beat the cream cheese until smooth and airy, then add the sugar, eggs and vanilla. Gently stir in the well drained pineapple. Spread over the baked crust.
- Combine the coconut and cooled melted butter. Sprinkle over the pineapple layer filling and gently press into filling. Cover the pan with aluminum foil.
- Bake for an additional 20 minutes. Remove the foil after 20 minutes. Bake an additional 20 - 25 minutes until the coconut begins to brown all over.
- Remove from oven and let cool completely before slicing. Store leftovers in refrigerators.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- BBQ Beef Spring Rolls by Cindy’s Recipes and Writings
- BBQ Brisket Burger by The Spiffy Cookie
- Best Creamy Pasta Salad by Daily Dish Recipes
- Ceviche Shrimp Cups by The Freshman Cook
- Corn Fritters by Back To My Southern Roots
- Cuban Sandwich Burger by Cheese Curd In Paradise
- Grilled Brussels Sprouts by Jolene’s Recipe Journal
- Grilled Mac and Cheese Burgers by Our Good Life
- Grilled Pineapple Mai Tai by A Kitchen Hoor’s Adventures
- Grilled Sweet Potatoes by Culinary Adventures with Camilla
- Grilled Porterhouse Steaks with Garlic Herb Compound Butter by Hezzi-D’s Books and Cooks
- Grilled Veggie Pasta by A Day in the Life on the Farm
- Instant Pot Baked Beans by Kate’s Recipe Box
- Orzo Pasta Salad with Feta and Tequila Dressing by Food Above Gold
- Sosaties (South African Lamb and Apricot Kebabs) by Caroline’s Cooking
- St. Louis BBQ Pork Steaks by Palatable Pastime
- Easy Strawberry Basil Margarita by The Beard and The Baker
- Strawberry Broccoli Salad by Sweet Beginnings
- Tropical Cheesecake Bars by Family Around the Table
- Warm Roasted Carrot & Pea Chipotle Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
I am drooling and love everything to this amazing Bars. Cheese I can never resist too. Coconut flavor amazing.
Oh, my word these cheesecake bars look so wonderful and yummy. I cannot wait to make some for the kids.
Mmm…these bars sound amazing!
I love the combination of pineapple and coconut! Perfect tropical treat.
Love these! So easy, delicious and perfect for summer!
These cheesecake bars sound magical. I love tropical desserts and these are calling my name!
I love the combo of the coconut and the pineapple! Sounds delicious!
I would totally devour these. Maybe even the whole pan. I miss coconut. It’s so yummy. I’m thinking I’ll just have to bake and take to work.
Love the flavors in these.
My family will go ga-ga over these. They love those tropical flavors.
You had me at cheesecake! A tropical version is perfect for summer!
I may find myself making these at the beach this year…they sound perfect for summer vacation!
That pineapple filling sounds amazing! These look so good.
I can’t wait to try this! I just might have an occasion this weekend. Thanks the for inspiration, Ellen.
Woohoooo. I know what dessert I’m serving up at our after dive get together now. Thanks Ellen.
These look so perfect for a BBQ, and I love that pineapple filling with the coconut! YUM!
Oh my goodness, these sound like a new summer staple!
Take me to the tropics with a few of these bars!
Tropical desserts are just made for BBQs! Thanks for hosting this week!
Love that you don’t need to water bath these! We’re big coconut fans, and they’ll be a big hit here!