Directions

Preheat oven to 325°F (165°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar. Mix until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.

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In a large bowl, beat cream cheese and ½ cup sugar with a hand mixer until smooth and fluffy (about 2–3 minutes).
Add the eggs, one at a time, mixing just until blended after each addition. Stir in the vanilla extract.
Gently fold in the crushed pineapple and shredded coconut using a rubber spatula.
Pour the filling over the prepared crust and smooth the top with a spatula.

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Bake in the preheated oven for 30–35 minutes or until the center is set and the edges are lightly golden.
Let the bars cool at room temperature, then refrigerate for at least 2 hours before slicing into squares.
Top with fresh pineapple chunks before serving for a tropical finish (optional but highly recommended!).

Tips & Variations

For a no-bake version, use a gelatin-stabilized cheesecake filling and chill overnight instead of baking.
Add a dash of lime zest to the filling for a citrus twist.

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Swap graham crackers with digestive biscuits or vanilla wafers for a different crust flavor.
Use light cream cheese and reduce sugar slightly for a lower-calorie option.
Want more texture? Sprinkle extra toasted coconut on top after baking.

Refrigerator: Store covered for up to 5 days.

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Freezer: Wrap individual bars in plastic wrap and foil, then freeze for up to 2 months.
Thawing: Thaw overnight in the fridge for best texture before serving.