Pina Colada Cheesecake Bars
Pina Colada Cheesecake Bars are a delicious dessert that combines the tropical flavors of coconut and pineapple with a creamy cheesecake filling. These bars are perfect for summer gatherings, parties, or simply enjoying at home. They are made with simple ingredients and are easy to prepare, giving you a great treat without too much hassle.
Why Make This Recipe
These Pina Colada Cheesecake Bars are not only tasty but also visually appealing with their bright colors and delightful toppings. If you love the flavors of a classic pina colada, you’ll enjoy this dessert. It’s a great way to impress your friends and family with a unique twist on traditional cheesecake. Plus, the bars are easy to serve and perfect for slicing up at parties!
How to Make Pina Colada Cheesecake Bars
Making Pina Colada Cheesecake Bars is simple and straightforward. Here’s how to do it step by step.
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:
Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into a greased 9×13 inch baking dish and bake for about 12 minutes, or until golden. Let it cool.
In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy. Add the coconut milk and eggs, mixing well. Stir in the shredded coconut. Pour this mixture over the cooled crust and bake for 45 minutes. Let it cool completely, then chill in the fridge for 2 hours.
In a small bowl, mix the pineapple gelatin with boiling water until dissolved. In another medium bowl, whisk the vanilla pudding mix with cold milk until combined. Add the pineapple gelatin mixture and stir until smooth. Spread this layer over the chilled cheesecake and chill for another 5 minutes.
Toast the shredded coconut in a dry pan over medium-low heat, stirring until golden. Spread the whipped topping over the pineapple layer. Sprinkle the toasted coconut on top and garnish with maraschino cherries.
Chill for an additional 2 hours before slicing and serving.
How to Serve Pina Colada Cheesecake Bars
Once your Pina Colada Cheesecake Bars are chilled and set, cut them into squares and serve. They look beautiful on a plate with the toasted coconut and cherries on top. These bars are perfect for sharing, and you can serve them at parties or enjoy them with family.
How to Store Pina Colada Cheesecake Bars
Store any leftover Pina Colada Cheesecake Bars in an airtight container in the refrigerator. They should stay fresh for about 3 to 5 days. If you need to, you can layer parchment paper between the bars to prevent them from sticking together.
Tips to Make Pina Colada Cheesecake Bars
- Make sure your cream cheese is soft before mixing to get a smooth texture.
- If you like a stronger pineapple flavor, add some crushed pineapple to the cheesecake mixture.
- Toast the coconut just before serving for a fresh, crunchy taste.
Variation
You can experiment with different flavors by adding fruit like mango or passion fruit to the cheesecake layer. Another fun idea is to substitute the vanilla pudding with coconut pudding for an extra coconut kick.
FAQs
1. Can I use fresh pineapple instead of gelatin?
Yes, you can use fresh pineapple. Just make sure to properly drain it to avoid excess moisture.
2. How long does it take to prepare these cheesecake bars?
It takes about 30 minutes to prepare the bars, plus the chilling time of about 4 hours.
3. Can I freeze the Pina Colada Cheesecake Bars?
Yes, you can freeze them. Just wrap them tightly in plastic wrap and place them in an airtight container. They should be good for up to 2 months in the freezer.
Enjoy making these Pina Colada Cheesecake Bars for a refreshing and flavorful dessert that everyone will love!
Print
Pina Colada Cheesecake Bars
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful dessert bars combining tropical coconut and pineapple flavors with a creamy cheesecake filling, perfect for summer gatherings.
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 your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press this mixture into a greased 9×13 inch baking dish and bake for about 12 minutes, or until golden. Let it cool.
- In a large bowl, beat the cream cheese and sugar with an electric mixer until fluffy. Add the coconut milk and eggs, mixing well. Stir in the shredded coconut. Pour this mixture over the cooled crust and bake for 45 minutes. Let it cool completely, then chill in the fridge for 2 hours.
- In a small bowl, mix the pineapple gelatin with boiling water until dissolved. In another medium bowl, whisk the vanilla pudding mix with cold milk until combined. Add the pineapple gelatin mixture and stir until smooth. Spread this layer over the chilled cheesecake and chill for another 5 minutes.
- Toast the shredded coconut in a dry pan over medium-low heat, stirring until golden. Spread the whipped topping over the pineapple layer. Sprinkle the toasted coconut on top and garnish with maraschino cherries.
- Chill for an additional 2 hours before slicing and serving.
Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. You can also freeze them for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 57 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pina Colada, cheesecake, dessert, tropical, summer treat