Treat yourself to a slice of paradise with these creamy, fruity, and nutty Hawaiian Cheesecake Bars ! Combining the classic richness of cheesecake with tropical pineapple, coconut, and a sprinkle of macadamia nuts, this recipe is a crowd-pleasing dessert that’s easier than you think. Dive in!
Ingredients (Makes 16-20 Bars)
For the Crust:
- 1½ cups graham cracker crumbs (or coconut macaroon cookies for Hawaiian flair )
- ¼ cup unsweetened shredded coconut
- ¼ cup macadamia nuts (chopped )
- 6 tbsp unsalted butter (melted )
- 2 tbsp light brown sugar
For the Filling:
- 24 oz cream cheese (softened at room temperature )
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature )
- ½ cup sweetened condensed milk
- ½ cup crushed pineapple (drained, canned or fresh )
- ¼ cup coconut flakes (for topping )
Toppings:
- ½ cup crushed pineapple (for layering )
- ¼ cup maraschino cherries (halved )
- Extra macadamia nuts and coconut flakes
Step-by-Step Recipe 🥄
1. Prep the Pan:
Line a 9x13-inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make the Crust:
- Mix graham cracker crumbs, coconut, macadamia nuts, melted butter, and brown sugar in a bowl.
- Press firmly into the bottom of the pan. Bake at 325°F (160°C) for 10 minutes.
3. Prepare the Filling:
- Beat cream cheese and sugar until smooth. Add vanilla.
- Mix in eggs one at a time (don’t overmix!).
- Stir in condensed milk, pineapple, and coconut flakes.
4. Assemble:
- Pour filling over the warm crust.
- Add a Tropical Layer: Spoon ½ cup crushed pineapple over the batter.
- Sprinkle with cherries and nuts.
5. Bake & Cool:
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