Get ready to embark on a mouthwatering journey that combines the creamy decadence of cheesecake with the tropical flavors of a classic Pina Colada cocktail! These irresistible cake bars are about to become your new obsession, offering a perfect balance of sweet pineapple, rich cream cheese, and toasted coconut that will make your taste buds dance with excitement. Whether you're dreaming of a beach vacation or just want to add a touch of tropical magic to your dessert table, these bars are guaranteed to be a crowd-pleaser that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Caribbean
Serves: 12 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking pan. Use the back of a measuring cup or flat spatula to create a compact, smooth crust.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and no lumps remain.
- Drain the crushed pineapple thoroughly, gently pressing out excess liquid to prevent the bars from becoming too wet.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Mix in vanilla extract.
- Fold in the drained crushed pineapple and shredded coconut, stirring gently to distribute evenly throughout the batter.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly.
- Remove from the oven and let cool completely at room temperature for about 1 hour.
- Once cooled, refrigerate for an additional 2 hours to allow the bars to set completely.
- Using the overhanging parchment paper, lift the bars out of the pan and cut into 12 even squares.
- For best flavor, serve chilled and optionally garnish with additional toasted coconut or a small pineapple wedge.
Tips
- Drain the Pineapple Thoroughly: Make sure to remove as much liquid as possible from the crushed pineapple to prevent a soggy crust and ensure the perfect texture.
- Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing to create a smoother, lump-free batter.
- Don't Overmix: When adding eggs and folding in pineapple and coconut, mix gently to maintain the light, creamy texture of the bars.
- Crust Matters: Press the graham cracker crust firmly and evenly for a solid base that holds together perfectly.
- Cooling is Crucial: Allow the bars to cool completely at room temperature, then chill in the refrigerator for at least 2 hours to achieve the ideal set and flavor melding.
- Clean Cut Trick: Use a sharp knife dipped in hot water and wiped dry between cuts for clean, precise squares.
- Optional Garnish: Elevate the presentation by toasting the coconut before adding or garnishing with a small pineapple wedge for that extra tropical touch!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 32g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 85mg
