Pina Colada Cheesecake Bars
Pina Colada Cheesecake Bars are a delightful treat that brings the tropical flavors of a classic pina colada right to your kitchen. With their creamy texture and sweet coconut and pineapple flavors, these bars are perfect for any occasion. Whether you’re hosting a summer barbecue or simply want a delicious dessert, these cheesecake bars are sure to impress your family and friends.
Why Make This Recipe
There are many reasons to make Pina Colada Cheesecake Bars! They are not only delicious but also easy to prepare. The combination of creamy cheesecake with a crunchy graham cracker crust, topped with a fruity pineapple layer, creates a heavenly dessert experience. Plus, their tropical taste will transport you to a sunny beach, no matter where you are!
How to Make Pina Colada Cheesecake Bars
Ingredients
- 1 1⁄2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup sugar
- 1 cup coconut milk
- 3 large eggs
- 3/4 cup sweetened shredded coconut
- 2 boxes (3 oz each) pineapple gelatin
- 1/3 cup boiling water
- 2 boxes (3.4 oz each) vanilla instant pudding & pie filling mix
- 2 1⁄2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 cup sweetened shredded coconut, toasted
- 12 maraschino cherries
Directions
Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press this mixture into a greased 9×13 inch baking dish and bake for about 12 minutes, or until golden. Set aside to cool.
Make the Cheesecake Filling: In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until fluffy. Add the coconut milk and eggs, mixing well. Stir in the shredded coconut. Pour this cheesecake mixture over the cooled crust and bake for 45 minutes. Let it cool completely and then chill in the fridge for 2 hours.
Prepare the Pineapple Layer: In a small bowl, mix the pineapple gelatin with boiling water until dissolved. In another bowl, whisk together the vanilla pudding mix and cold milk until combined. Stir the pineapple gelatin mixture into the pudding mixture until smooth. Pour this layer over the chilled cheesecake and chill for an additional 5 minutes.
Make the Topping: Toast the shredded coconut in a dry pan over medium-low heat, stirring constantly until golden. Spread the whipped topping over the chilled pineapple layer, then sprinkle the toasted coconut on top. Add the maraschino cherries for garnish.
Chill & Serve: Chill for another 2 hours before slicing and serving. Enjoy your tropical escape with these delicious cheesecake bars!
How to Serve Pina Colada Cheesecake Bars
Serve these cheesecake bars chilled for the best taste. They are perfect for parties, potlucks, or simply as a sweet treat at home. You can cut them into squares or rectangles, and each piece holds the layers beautifully. Don’t forget to add a cherry on top for that extra touch!
How to Store Pina Colada Cheesecake Bars
Store any leftover cheesecake bars in an airtight container in the fridge. They will stay fresh for up to 4 days. Make sure to keep them covered so they don’t absorb any odors from the fridge.
Tips to Make Pina Colada Cheesecake Bars
- Ensure the cream cheese is soft before mixing for a smoother cheesecake filling.
- Toast the coconut carefully; it can burn quickly.
- For extra flavor, you can add crushed pineapple to the cheesecake filling.
Variations
If you want to try something different, you can add crushed pineapple to the cheesecake layer for an extra fruity flavor or mix in some rum extract to enhance the pina colada essence.
FAQs
1. Can I make this recipe ahead of time?
Yes! These cheesecake bars can be made a day in advance. Just keep them covered in the fridge until you’re ready to serve.
2. Can I use fresh pineapple instead of gelatin?
Fresh pineapple can be used, but it will alter the texture. Gelatin helps create a nice set and smooth layer.
3. What should I do if I don’t have coconut milk?
You can substitute coconut milk with heavy cream or regular milk, though it may change the flavor slightly. For a coconut flavor, try adding coconut extract.
Pina Colada Cheesecake Bars
- Total Time: 135 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cheesecake bars combining creamy texture with tropical flavors of coconut and pineapple, perfect for any occasion.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- 2 (8 oz) blocks cream cheese, softened
- 1/2 cup sugar
- 1 cup coconut milk
- 3 large eggs
- 3/4 cup sweetened shredded coconut
- 2 boxes (3 oz each) pineapple gelatin
- 1/3 cup boiling water
- 2 boxes (3.4 oz each) vanilla instant pudding & pie filling mix
- 2 1/2 cups cold milk
- 1 (8 oz) container whipped topping
- 1 cup sweetened shredded coconut, toasted
- 12 maraschino cherries
Instructions
- Preheat the oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a greased 9×13 inch baking dish and bake for 12 minutes until golden. Let cool.
- In a large bowl, beat softened cream cheese and 1/2 cup sugar until fluffy. Add coconut milk and eggs, mixing well. Stir in shredded coconut and pour over cooled crust. Bake for 45 minutes and cool completely. Chill in the fridge for 2 hours.
- Mix pineapple gelatin with boiling water until dissolved. In another bowl, whisk vanilla pudding mix with cold milk. Stir in gelatin mixture until smooth, then pour over chilled cheesecake. Chill for 5 minutes.
- Toast shredded coconut in a pan over medium-low heat until golden. Spread whipped topping over pineapple layer and sprinkle with toasted coconut. Garnish with maraschino cherries.
- Chill for another 2 hours before slicing and serving.
Notes
Ensure cream cheese is softened for a smoother mixture. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: cheesecake, dessert, tropical, pina colada, summer treat