Pina Colada Cheesecake Bars
These Pina Colada Cheesecake Bars are a creamy, dreamy tropical dessert perfect for summer.
The weather is warming up and these Pina Colada Cheesecake Bars are going to be your new favorite summer time dessert! A graham cracker crust is topped with creamy coconut cheesecake and a lush pineapple layer before getting topped with whipped cream, toasted coconut and a cherry! This dessert is full of flavor and you will be transported to a tropical beach with just one bite!
There is nothing I love more an easy dessert that I can just whip together and that everyone will love and these summer cheesecake bars are just that. My favorite part is that this comes together so easy and is always impressive. This is going to be your go to dessert all summer long! This luscious cakes starts with a simple graham cracker crust, a creamy coconut cheesecake layer, a fabulous pineapple layer before getting topped with whipped cream, toasted coconut and of course a cherry! This dessert just screams summer with all the tropical flavors of a piña colada. I like that I can make it the night before and have a stunning dessert for any bbq, cookout or potluck this summer. This is the dessert equivalent of a tropical vacay. I always want to bring the best dessert to every gathering and this one has always impressed. It just looks so gorgeous with it’s layers and everyone always loves anything with a maraschino cherry on top. I love entertaining and summer cookout and bbqs and this is one dessert that is always requested I bring. These cheesecake bars taste like little bites of summer and are an easy to bake dessert. One bite of these and you will be transported to a tropical vacation. I promise these Piña Colada Cheesecake Bars will be your new go-to dessert all summer!
What Are Piña Colada Cheesecake Bars?
If you love the flavors of a classic piña colada, you’re going to love these cheesecake bars. They combine creamy cheesecake filling with sweet pineapple and coconut flavors for a tropical dessert that’s perfect for summer parties, cookouts, and holidays. They’re rich, refreshing, and much easier to serve than a traditional cheesecake.
You will want to make this dessert again and again! We do! You will love these piña colada bars because
- Easy.
- Family-friendly.
- Crowd pleaser.
- Full of pina colada flavor.
- A make ahead dessert
- Perfect for parties.
- Perfect dessert
Why You’ll Love This Recipe
- Easy make-ahead dessert
- Perfect summer treat
- Tropical pineapple and coconut flavors
- Great for parties and potlucks
- Easy to slice and serve
- Crowd-pleasing dessert
- Perfect for warm weather entertaining
Recipe FAQ
Can I make Piña Colada Cheesecake Bars ahead of time?
Yes! These are actually better when made ahead because they have plenty of time to chill and set. You can make them up to 2 days before serving.
Can I freeze cheesecake bars?
Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I use fresh pineapple?
Yes, but make sure it’s finely chopped and well drained so it doesn’t add too much moisture to the filling.
Why won’t my cheesecake bars set?
Most often they simply need more chilling time. I recommend chilling overnight whenever possible.
Can I use homemade whipped cream?
Yes, although stabilized whipped cream works best if you’re making them ahead.
Do these taste like a piña colada?
Yes! The combination of pineapple and coconut gives them that classic tropical piña colada flavor without the alcohol.
When To Serve This Recipe
Perfect for:
- Summer cookouts
- Pool parties
- Fourth of July
- Memorial Day
- Labor Day
- Beach vacations
- Luau parties
- Family gatherings
- Potlucks
- Weekend desserts
Ingredients used for these Piña Colada Bars
●Graham cracker crumbs- you can make these yourself or buy pre-crushed graham cracker crumbs.
● Sugar- you’ll need this for the crust and the filling.
● Butter- to bind the crust.
● Cream cheese- make sure it’s softened to room temperature.
● Coconut milk- I just use the canned coconut milk but you can use whatever kind you prefer. This gives it a great coconut flavor.
● Eggs- to bind the filling.
● Sweetened shredded coconut- this goes in the filling and gets toasted for the topping. You can also use coconut flakes.
● Pineapple gelatin- use whichever brand you can find, I do prefer Jello brand. ● Vanilla instant pudding- make sure you get instant and not cook and serve.
● Milk- to make the pudding. You can use skim milk or low-fat milk if you like. ● Whipped topping- you can make your own but I just use a container of the frozen whipped topping, thawed.
● Maraschino cherries- I get the ones with the stems because they look prettier! 
Variations
Extra Coconut Version
Add toasted coconut to the top.
Pineapple Lovers Version
Add crushed pineapple as a garnish.
Piña Colada Cheesecake Cups
Make individual servings in cups or jars.
Frozen Piña Colada Bars
Freeze and serve slightly frozen on hot summer days.
Cherry Piña Colada Bars
Top each square with a maraschino cherry.
How to make these Summer Cheesecake Bars
- FULL RECIPE BELOW
- Pre heat oven.
- In a medium bowl, combine graham crackers with sugar, and melted butter until well combined.
- Grease your baking dish with cooking spray.
- Pour the crust mixture into a greased 13 x9 baking dish.
- Bake until just golden about 12 minutes.
- Remove from the oven and set aside.
- Using an electric mixer on medium speed in a large bowl beat the cream cheese and sugar until fluffy.
- Next add in the coconut milk and eggs until well combined.
- Stir in the shredded coconut.
- Pour the cheesecake filling over the crust and bake cheesecake in the oven for 45 minutes.
- Remove from oven and cool completely.
- Place the pan in the fridge to chill for 2 hours.
- Next make the pineapple layer.
- In small bowl, place the 2 packets of pineapple gelatin, and add the boiling water.
- Whisk together until combined and most of the gelatin is dissolved.
- In medium bowl, whisk together the dry pudding mixes and milk until well combined.
- Whisk the pineapple gelatin into the vanilla pudding until completely combined.
- Pour over the chilled cheesecake layer.
- Chill again for 5 minutes.
- Make your toasted coconut by placing the 1 cup shredded coconut in a dry pan over medium low heat stirring constantly until golden brown.
- Spread the whipped topping over the pineapple layer.
- Top with the toasted shredded coconut and cherries.
- Chill for 2 hours before serving.
Did you make these PINA COLADA CHEESECAKE BARS, tell me how you liked it in the comments! For more delicious family friendly recipes you can follow me on PINTEREST, INSTAGRAM OR FACEBOOK
More Easy Summer Dessert Recipes
If you love the tropical flavors of these Piña Colada Cheesecake Bars, you’ll definitely want to try these refreshing summer desserts. From cool no-bake treats and fruity cakes to creamy cheesecake bars and fun party desserts, these recipes are perfect for cookouts, potlucks, and warm-weather gatherings. They’re easy to make, full of bright flavors, and guaranteed to be a hit all summer long.
- Lime Icebox Cake – cool, creamy layers of lime flavor and soft cookies come together in this refreshing no-bake dessert that is perfect for hot summer days.
- No Bake Strawberry Pretzel Pie – sweet strawberries, creamy filling, and a salty pretzel crust create an irresistible dessert that is always a favorite at parties and potlucks.
- Pig Pickin’ Tres Leches Cake – this tropical-inspired twist on a classic tres leches cake combines light cake, creamy sweetness, and fruity flavors for a memorable dessert.
- Sand Bucket Dessert – this fun beach-themed dessert is packed with sweet layers and playful presentation, making it perfect for summer parties and family gatherings.
- Raspberry Lemon Cheesecake Bars – tangy lemon, sweet raspberries, and creamy cheesecake come together in these easy dessert bars that are perfect for spring and summer entertaining.
- Strawberry Angel Food Cake – light, fluffy angel food cake topped with sweet strawberries creates an easy dessert that is refreshing, beautiful, and perfect for warm weather celebrations.
Pina Colada Cheesecake Bars
The weather is warming up and these Pina Colada Cheesecake Bars are going to be your new favorite summer time dessert! A graham cracker crust is topped with creamy coconut cheesecake and a lush pineapple layer before getting topped with whipped cream, toasted coconut and a cherry! This dessert is full of flavor and you will be transported to a tropical beach with just one bite!
Ingredients
- CRUST
- ● 1 1/2 cups graham cracker crumbs
- ● 1/4 cup sugar
- ● 6 tablespoons butter, melted
- CHEESECAKE FILLING
- ● 2 (8 ounce) blocks cream cheese, softened
- ● 1/2 cup sugar
- ● 1 cup coconut milk
- ● 3 large eggs
- ● 3/4 cup sweetened shredded coconut
- PINEAPPLE LAYER
- ● 2 boxes (3 ounce each) pineapple gelatin
- ● ⅓ cup boiling water
- ● 2 boxes (3.4 ounce each) vanilla instant pudding & pie filling mix
- ● 2 ½ cups cold milk
- TOPPING
- ● 1 (8 ounce) container whipped topping
- ● 1 cup sweetened shredded coconut, toasted
- ● 12 maraschino cherries
Instructions
1. Preheat oven to 325 degrees.
2. In a medium bowl, combine graham crackers with sugar, and melted butter until well combined.
3. Pour the crust mixture into a greased 9x13 baking dish.
4. Bake until just golden about 12 minutes.
5. Remove from the oven and set aside.
6. Prepare the fillings.
7. In a large bowl using an electric mixer beat the cream cheese and
sugar until fluffy.
8. Next add in the coconut milk and eggs until well combined.
9. Stir in the shredded coconut.
10. Pour the cheesecake mixture over the crust and bake in the oven
for 45 minutes.
11. Remove from oven and cool completely.
12. Place the pan in the fridge to chill for 2 hours.
13. Next make the pineapple layer.
14. In small bowl, place the 2 packets of pineapple gelatin, and add the
boiling water.
15. Whisk together until combined and most of the gelatin is
dissolved.
16. In medium bowl, whisk together the dry pudding mixes and milk
until well combined.
17. Whisk the pineapple gelatin into the vanilla pudding until
completely combined.
18. Pour over the chilled cheesecake layer.
19. Chill again for 5 minutes.
20. Make your toasted coconut by placing the 1 cup shredded coconut
in a dry pan over medium low heat stirring constantly until golden
brown.
21. Spread the whipped topping over the pineapple layer.
22. Top with the toasted shredded coconut and cherries.
23. Chill for 2 hours before serving.
Notes
● Store leftovers in an airight container for up to 3 days.
● You can garnish with pineapple chunks on top if you like.
● You can substitute golden oreo crumbs if you like.
