Drop everything and make these Hawaiian Cheesecake Bars as soon as you can, but be warned, you will have to make sure there are people around to share with or you WILL eat the entire pan. You guys, I’m not even kidding. These are my new favourite bar and I am totally enamoured with them. These are going to be on my Easter dessert table every single year! I’m also thinking of making them for Christmas.
These bars slice up incredibly well considering how they are cream cheese filled and they freeze perfectly! Make them ahead of time for your holiday meal and then freeze them. Simply defrost them the day of the dinner and serve! These are so perfect for a sideboard dainty tray, or tea time or breakfast Monday morning.
Side note : if you are like me and like frozen chewy squares, these are a good choice! Just let the shortbread defrost so that it doesn’t hurt your teeth. Am I the only one that like to eat frozen dessert squares?
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 TBS sugar
4 TBS milk
2 tsp vanilla
16 ounces crushed pineapple, drained
2 cups flaked coconut
2 TBS melted butter
1-Combine flour, 1 cup sugar, and 1 cup butter. Pat mixture into ungreased 9 X 13 pan. Bake at 350 ovens for 14-19 minutes. Cool slightly.
2-Mix together cream cheese, 4 TBS sugar, milk, and eggs. Fold in vanilla, and drained pineapple. Spread over baked crust.
3-Combine coconut and 2 TBS melted butter. Sprinkle over pineapple layer filling. Bake 350 for 15-20 minutes.
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