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Aloha Dreams
Fabulous Recipes, Cooking for a Crowd, & Dream Home Design
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HOME
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Luscious Hawaiian Pineapple Cheesecake Bars
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If you haven’t visited the Polynesian Cultural Center on Oahu, it’s well worth a stop. Explore the heritage of six Pacific islands across 42 acres of tropical grounds, try traditional hands-on activities, and enjoy an authentic luau and evening show.
You can learn Samoan cooking techniques—using leaves, coconut milk, taro and patience—or dine like alii at a traditional feast. One of the luau’s favorite desserts is a pineapple cheesecake bar that pairs sweet pineapple with creamy cheesecake and crunchy macadamia nuts.
These bars begin with a buttery shortbread base, topped with a pineapple-scented cheesecake, white chocolate chips, and toasted macadamia nuts, finished with toasted coconut. Even those who think they don’t like pineapple or coconut are often surprised—these taste like a mini escape to Hawaii.
Press the shortbread dough into an 8×8 pan; it bakes to a light golden edge and holds together well when sliced into bars. For serving, cut 4 by 6 to make 24 squares; for larger groups, halve each square for more portions.
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One of the luau’s standout desserts is a pineapple cheesecake bar—sweet, creamy, and tropical. You don’t have to host a luau to enjoy them; they make a festive treat for any gathering.
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These bars use a favorite shortbread recipe for a firm, buttery base. The dough mixes quickly and is simply pressed into the pan—no need for perfection since the filling covers it. Bake the shortbread until it’s a very light golden brown to avoid overcooking.
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These bars combine a crisp shortbread crust with creamy pineapple cheesecake, white chocolate chips, and toasted macadamia nuts. A sprinkle of toasted coconut completes the tropical flavor.
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When making the shortbread, press the dough evenly into the prepared pan and bake at 300°F until the edges are lightly browned—about 15 minutes. While it bakes, prepare the filling and toast the coconut and macadamia nuts under the broiler, watching carefully to prevent burning.
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Remove the shortbread from the oven when it reaches a very light golden color. Let it cool slightly before adding the cheesecake filling.
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For serving, cut into 4 by 6 rows for 24 squares. If you’re serving a larger group, slice each square in half lengthwise to yield 48 smaller pieces—ideal when offering multiple dessert choices.
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Pin for Later
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Or Make Now
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An AlohaDreams.com recipe.
- 1 cup all-purpose bleached flour (120 g)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1/2 teaspoon vanilla
- 1/2 teaspoon salt
- 8 ounces cream cheese, room temperature
- 1 large egg
- 1 cup powdered sugar
- 1/4 cup granulated sugar
- 1 cup crushed pineapple, undrained
- 1/2 teaspoon pure vanilla extract
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts, divided
- 1/2 cup sweetened flake coconut, toasted
- 1 8 x 8 baking dish
- Move an oven shelf to the top position and turn on the broiler. Spread coconut and 1/4 cup chopped macadamia nuts on a cookie sheet and broil until golden brown, watching closely to avoid burning. Remove and set aside.
- Preheat oven to 300°F. Line an 8×8 pan with foil or parchment, leaving overhang. In a medium bowl combine melted butter, granulated sugar, vanilla, and salt. Stir in flour until combined and press evenly into the pan. Bake about 15 minutes or until edges are lightly browned.
- In a bowl, mix the egg and powdered sugar until combined. Add cream cheese, granulated sugar, crushed pineapple (with juice), and vanilla; mix until smooth. Gently fold in white chocolate chips and 1/4 cup chopped macadamia nuts. Spread over the baked crust, increase oven temperature to 350°F, and bake on a center shelf 25 minutes or until set.
- Remove from oven and immediately sprinkle with reserved chopped macadamia nuts and toasted coconut. Let cool, cover lightly, and refrigerate at least 12 hours (up to 24). Cut into bars to serve.
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An AlohaDreams.com recipe.
- 3 cups all-purpose bleached flour (360 g)
- 3/4 cup granulated sugar
- 1 1/2 cups unsalted butter (melted)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 16 ounces cream cheese, room temperature
- 2 large eggs
- 2 cups powdered sugar
- 1/2 cup granulated sugar
- 2 cups crushed pineapple, undrained (20 oz can)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups white chocolate chips (divided)
- 1 cup chopped macadamia nuts (divided)
- 1 cup sweetened flake coconut, toasted
- 1 half-sheet baking sheet (13″ x 18″)
- Move the oven shelf to the top position and broil coconut and macadamia nuts until golden, watching closely to prevent burning. Remove and set aside.
- Preheat oven to 300°F. Line a half-sheet pan with foil or parchment. Combine melted butter, granulated sugar, vanilla, and salt; stir in flour and press into the pan. Bake about 15 minutes until edges are lightly browned.
- Mix eggs and powdered sugar until combined. Add cream cheese, granulated sugar, crushed pineapple, and vanilla; mix until smooth. Fold in most of the white chocolate chips and macadamia nuts, reserving some for topping. Spread over the crust, increase oven temperature to 350°F, and bake 25 minutes or until set. Immediately sprinkle with reserved nuts and toasted coconut. Let cool, cover lightly, and refrigerate 12–24 hours before cutting into bars (4 by 6 for 24 bars).
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I’m Betsy—welcome! Here you’ll find trusted, easy-to-follow recipes, from quick family meals to classics adapted for feeding a crowd. I also share large-group menus and planning tips so you can confidently say “Yes!” when asked to cook for 20–200 people.
Follow my journey designing and building a dream home in Hawaii, room by room, and get ideas for creating your own tropical retreat.
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Explore Aloha Dreams
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EXPLORE
Planning a trip to Hawaii? Find top restaurants, adventures on land and sea, and unique experiences on the Big Island. Or take a virtual vacation and explore from home.
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SAY YES!
If you’re cooking for a large group—Girl’s Camp, graduation, or community events—say “Yes!” and use tested menus, schedules, and recipes designed to feed crowds with ease.
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AHONUI
Follow along as I design and build a dream home on the Big Island. See room-by-room inspiration and the construction process from start to finish.
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PARTY
Want to throw a luau, build a tiki bar, or host a holiday feast? Find planning guides, recipes, and tips to make your next celebration effortless and fun.
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