🧡Hawaiian Cheesecake Bars🙀


For The Shortbread Base:

  • 1 cup flour
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon salt

For The Filling:

  • 8 ounces cream cheese, room temperature
  • 1 egg
  • 1 cup powdered sugar
  • 1/4 cup granulated sugar
  • 1 cup crushed pineapple, un-drained
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • 1/4 cup chopped macadamia nuts

For Garnish:

  • 1/2 cup sweetened coconut flakes
  • 1/4 cup chopped macadamia nuts



For Garnish:

1Prepare the garnish first by turning on the broiler and spreading 1/2 cup coconut flakes and 1/4 cup rough chopped macadamia nuts on a cookie sheet.

2Heat under the broiler for just a few minutes until coconut and nuts are a golden brown. (Note: Keep an eye on the oven, as the coconut and macadamia nuts can easily burn.) Remove from oven and set aside.

Shortbread Base:

1In a medium bowl, combine melted butter, granulated sugar, vanilla, and salt. Add the flour and stir until everything is well mixed.

2Press the mixture into the prepared baking dish in an even layer. Bake at 300 degrees for 15 minutes or until edges are lightly browned.

For The Filling:

1While the crust is baking, beat together eggs and powdered sugar in a large bowl. Add cream cheese, granulated sugar, crushed pineapple, and vanilla extract, and mix thoroughly. Fold in white chocolate chips and chopped macadamia nuts.

2Pour filling over the shortbread base in an even layer. Turn up the oven to 350 and bake on the center rack for an additional 25 minutes or until batter is set.

3Remove from the oven and sprinkle the toasted coconut flakes and macadamia nuts before serving.


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