Piña Colada Cheesecake Squares

With coconut in the graham cracker crust and pineapple in the filling, these cheesecake squares will transport you to the tropics after just one bite.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
  • ¼ cup butter or margarine, melted
  • 1½ cups sweetened flaked coconut, divided
  • 1¼ cups sugar, divided
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 tsp. vanilla
  • 4 egg s
  • 2 cans (8 oz. each) crushed pineapple  in juice, undrained, divided

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

Combine graham crumbs, butter, 1 cup coconut and 1/4 cup sugar; press onto bottom of 13x9-inch pan.

3

Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until well blended. Add eggs; beat just until blended. Stir in 1 can of undrained pineapple. Pour over crust.

4

Bake 40 min. or until center of cheesecake is almost set; cool completely.

5

Refrigerate several hours.

6

Cut cheesecake into squares. Drain remaining can of pineapple. Top each cheesecake square with about 2 tsp. pineapple and 1 tsp. of the remaining coconut just before serving.