These simple pineapple cheesecake bars feature browned butter, a coconut cookie crust, and swirled fresh pineapple compote flavored with garden herbs.

Guys, I am so so excited to share this recipe with you! Vanilla bean, pineapple sage, and pineapple jam. Browned butter cheesecake filling. Coconut cookie crust. These easy cheesecake bars have it all! I developed this recipe completely on a whim about a month ago and I’ve literally been counting down until I had the opportunity to share them with you because I just know you’re going to love them as much as I do.

It all started because I had a slowly-softening pineapple sitting on my counter leftover from a styled client shoot. I needed to do something with it before it rotted and time was running out. I also noticed that my pineapple sage plant was having a moment out in the garden, bushy and beautiful and green. I like the idea of creating desserts with fun word play, so a pineapple + pineapple sage jam was born. It’s sweet and floral and a really lovely complement for a tangy, cream cheese filling.

cooking with pineapple sage

You all know how much I LOVE using herbs in my desserts and pineapple sage is a fun one. It’s a tender herb, often planted in gardens to attract hummingbirds and butterflies, with bright red blossoms and vibrant green leaves. The leaves have a distinctive, fruity pineapple-like smell, while the flavor is bright and herbaceous. If you don’t have or can’t find pineapple sage, you could easily substitute another herb like lemon verbena, mint, or basil. Or you could leave it out completely and make a vanilla pineapple jam that would still be delicious.

making the perfect cheesecake

Making the perfect cheesecake really comes down to two key factors: temperature and mixing. Cream cheese NEEDS to be at room temperature so that it will beat properly, into a smooth paste, rather than clump together. The other ingredients (butter, eggs, cream) should also be the same temperature as the cream cheese so that everything is able to homogenize properly.

When making cheesecake batter, scrape down the sides and bottom of your bowl often. This will help ensure that there are no sneaky cream cheese clumps clinging to the bowls that will leave you with lumpy batter. It’s also important to whisk together your sugar and cornstarch before adding it to the batter. The sugar granules will help break up the starch clusters in the cornstarch, making it easier to incorporate into a smooth batter.

how to make pineapple cheesecake bars

Start off by making an easy pineapple jam. Cubed pineapple, brown sugar, lots of vanilla, and pineapple sage and lemon verbena leaves (or mint or basil, see above) are combined in a saucepan. Bring it to a boil, then reduce the heat and let it simmer for 20-30 minutes, until pineapple is soft and sticky. Cool completely.

While the jam is cooling, we make our coconut cookie crust. I love using Maria Cookies because they are a favorite in our house and I almost always have a package on hand, but you could use graham crackers, gingerbread, or another shortbread cookie. Pulse cookie crumbs, coconut, and sugar in a food processor and then stir in melted butter until everything is moistened. Press the crust into a pan and set is aside while you work on the batter.

Brown some butter in a small saucepan and then let it cool off in the fridge until it reaches room temp and starts to solidify a bit. Using a hand mixer or a standing mixer, beat your cream cheese to soften. Add the sugar and cornstarch, followed by the eggs, heavy cream, and vanilla. SCRAPE DOWN THE SIDES OF THE BOWL A LOT. Add your softened browned butter and beat until your cheesecake batter is luscious and smooth. Pour it into your cookie crust and dollop pineapple jam over the top. Use a skewer to swirl the jam in and then bake your cheesecake bars until they are set with just a slight wiggle in the center. Chill those babies and then snack on them all summer long.