Pina Colada Cheesecake Bars
These Pina Colada Cheesecake Bars are a creamy, dreamy tropical dessert.
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.
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!
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
Can I freeze these piña colada cheesecake bars?
Yes, this freezes really well!! Just make sure to freeze it before adding the shredded coconut and cherries to the top. Thaw it out and add your toppings before serving!
What else can I top this with?
I love the flavor and texture of the toasted coconut and you can also add chopped macademia nuts, chopped almonds, chopped walnuts or pecans. You can also chop the cherries and sprinkles across the top. Pineapple tidbits would also be great on the top of this.
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!
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.
Want more Easy Summer Desserts? Check these out!
- Lime Icebox Cake
- No Bake Strawberry Pretzel Pie
- Pig Pickin’ Tres Leches Cake
- Raspberry Lemon Cheesecake Bars
- Angel Food Cupcakes
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! ● Store leftovers in an airight container for up to 3 days.
Pina Colada Cheesecake Bars
Ingredients
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
● You can garnish with pineapple chunks on top if you like.
● You can substitute golden oreo crumbs if you like.
