1. Prepare the crust
Preheat the oven to 350°F (175°C). Line a 8 x 8 inch (20 x 20 cm) pan with parchment paper.
In a food processor, blend the flour, sugar, butter, and vanilla until crumbly.
Press firmly into the pan. Bake for 15 minutes until lightly golden.
2. Prepare the cream cheese layer
Beat the cream cheese and sugar until smooth.
Add the egg and vanilla and mix until smooth.
Spread over the warm dough (this prevents cracking!).
3. Make the custard
Beat the milk, eggs, sugar, cornstarch, vanilla, and salt in a saucepan.
Cook over medium heat, stirring constantly, until thickened (8-10 minutes).
Pour over the cream cheese layer.
4. Bake and Cool
Bake for 25-30 minutes until the edges are firm (the center will jiggle slightly).
Let cool for 1 hour and then refrigerate for 4 hours or more (preferably overnight).
5. Cut and Serve
Run a knife around the edges and lift with parchment paper.
Cut into squares, decorate, and enjoy cold!
💡 Pro Tips for Perfect Bars
✅ Cream cheese at room temperature: avoids lumps
✅ Strain the custard: for an ultra-smooth texture
✅ Cool completely: ensures clean slices
✅ Glass tray: promotes even baking
Indulge in the tropical flavors of pineapple and coconut paired with creamy cheesecake, all nestled on a buttery graham cracker crust. These easy-to-make bars are perfect for summer gatherings, potlucks, or a sweet treat any time of year.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs
¼ cup melted butter
2 tablespoons granulated sugar
For the Cheesecake Layer:
16 oz (2 blocks) cream cheese, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, well drained
½ cup sweetened shredded coconut
Optional Topping:
Fresh pineapple chunks
Toasted coconut flakes
Instructions:
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