Pineapple Ginger Cheesecake Bars
Indulge in the tropical decadence of Pineapple Ginger Cheesecake Bars, a dessert that combines creamy richness with a zesty twist. A golden graham cracker crust serves as the irresistible foundation for a luscious cream cheese filling, infused with sweet, juicy pineapple chunks and a delicate hint of freshly grated ginger. These cheesecake bars are baked to perfection, achieving a balance of velvety smoothness and bright, tangy flavors in every bite. Perfectly portioned and easy to make, they’re an ideal treat for summer gatherings, holiday parties, or whenever you crave a tropical escape. Best served chilled and optionally dusted with powdered sugar for an elegant finish, these bars will quickly become a favorite in your dessert rotation. Keywords: pineapple cheesecake bars, tropical dessert, ginger cheesecake recipe, easy cheesecake bars.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 2 large eggs
- 1 teaspoons vanilla extract
- 1 cups pineapple chunks, drained and finely chopped
- 1 teaspoons fresh ginger, grated
- 1 tablespoons all-purpose flour
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar for the crust. Stir until evenly combined.
Press the graham cracker mixture evenly into the bottom of the prepared pan. Use the back of a spoon or the base of a glass to pack it firmly. Bake in the preheated oven for 10 minutes. Allow the crust to cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar (for filling) together with an electric mixer until smooth and creamy.
Add the eggs one at a time, beating until just combined after each addition. Stir in the vanilla extract.
Fold in the finely chopped pineapple, grated ginger, and flour. Mix until the filling is evenly combined.
Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Bake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and allow it to cool to room temperature, then refrigerate for at least 3 hours or until thoroughly chilled.
Once the cheesecake is chilled, use the parchment paper overhang to lift it out of the pan. Slice into 16 bars.
Optional: Dust the bars lightly with powdered sugar before serving.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 20.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 40 mg | 3% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 76 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
