- Bake at 325°F (160°C) for 35–40 minutes (edges set, center slightly jiggles).
- Cool completely in the fridge for 4–6 hours (overnight is best).
6. Slice & Serve:
- Lift from pan using parchment paper.
- Cut into bars. Dust with powdered sugar or add extra toppings.
Pro Tips for Paradise-Level Results 🌟
- Room Temp Cream Cheese: Softens easily and mixes smoothly—no lumps!
- Avoid Overbaking: A slight jiggle means it’s perfect (it’ll firm up in the fridge).
- Coconut Hack: Use coconut macaroon crumbs instead of graham crackers for extra tropical vibes.
- Make It Boozy: Stir in 1 tbsp rum or Kahlúa for an adult twist.
Creative Variations 🎨
- Chocolate Lover’s Edition: Add ¼ cup cocoa powder to the crust.
- No-Bake Option: Skip baking the crust, use a store-bought graham cracker crust, and chill the filling.
- Nut-Free: Omit macadamia nuts and add more coconut.
Why This Recipe Wins 🏆
- Layered Delight: Pineapple and cherries add bursts of sweetness.
- No Water Bath: Easier than traditional cheesecakes!
- Versatile: Serve chilled or at room temperature.
Final Thoughts 🍍
These Hawaiian Cheesecake Bars are a tropical masterpiece —creamy, fruity, and studded with nuts. Perfect for birthdays, holidays, or just because you crave a slice of paradise!
