Step 1: Press the Crust
- In a bowl, mix graham crumbs and oil until crumbly.
- Press into an 8x8-inch lined pan and refrigerate while preparing the filling.
Step 2: Mix the Cheesecake Layer
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in crushed pineapple and shredded coconut.
Step 3: Chill & Set
- Spread filling over the crust and refrigerate for 2–4 hours until firm.
Step 4: Slice & Garnish
- Cut into 12 bars.
- Top with whipped cream, pineapple chunks, or toasted coconut for a tropical finish.
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Variations to Elevate Your Bars
- Gluten-Free : Use almond flour crust and ensure pineapple is GF-certified.
- Vegan : Substitute cream cheese with cashew cream and use coconut oil instead of butter.
- Low-Sugar Hack : Replace powdered sugar with stevia or monk fruit sweetener.
- Keto Twist : Use erythritol, almond flour crust, and skip fruit for a low-carb version.
Storage & Meal Prep Tips
- Refrigerate : Store in an airtight container for up to 5 days (best served chilled).
- Freeze : Freeze portions in parchment-lined layers for 3 months . Thaw in the fridge for grab-and-go snacks.
- Grab-and-Go Hack : Double the batch and layer in mason jars for portable breakfasts or desserts.
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FAQs: Answering Your Top Questions
Q: Can I use regular flour instead of almond flour?
A: Yes, but adjust sweetness and texture to taste.
Q: How to prevent a soggy crust?
A: Drain pineapple thoroughly and avoid overloading the base layer.
Q: Can I make this ahead of time?
A: Absolutely! Refrigerate overnight—flavors deepen with time.
Q: What if I don’t have a blender?
A: Mash pineapple manually and mix ingredients by hand.
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Final Thoughts
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