Pina Colada Cheesecake Bars
Pina Colada Cheesecake Bars combine a rich cheesecake filling with a sweet pineapple layer and a coconut whipped topping to create a rich, creamy, tropical cheesecake bar recipe you’ll love.
Who doesn’t love a taste of the tropics? We can’t think of anyone. That’s why we think you’re going to love these delicious cheesecake bars. They’re baked, but don’t worry, they’re also easy!
This dessert is full of flavor and you will be transported to a tropical beach with just one bite!
Table of contents
❤️ Why You’ll Love This Recipe
- It uses simple ingredients you can find at any grocery store.
- It’s an easy recipe that even beginners can make.
- It requires zero special baking methods.
- It’s absolutely full of rich, tropical flavors.
🛒Ingredients
You’ll find all the simple ingredients necessary for this recipe at your local grocery store. They’re all just a quick trip away! See the recipe card at the end of the post for exact quantities.
Crust
- Graham cracker crumbs
- Sugar
- Butter – melted
Cheesecake Filling
- Cream cheese – softened
- Sugar
- Coconut milk
- Eggs
- Sweetened shredded coconut
Pineapple Layer
- Pineapple gelatin
- Boiling water
- Instant vanilla pudding
- Cold milk
Topping
- Whipped topping
- Sweetened shredded coconut – toasted
- Maraschino cherries
🔪 How to Make Pina Colada Cheesecake Bars
These pina colada cheesecake bars might be homemade, but they’re super easy to make. There are no water baths or complicated temperature changes and cooling protocols to follow. It’s very easy and beginner-friendly.
Step 1: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into a greased 9×13 baking dish and bake for 12 minutes at 325 until golden. Remove from the oven to cool.
Step 2: Make the Cheesecake Filling
Beat the cream cheese and sugar in a large bowl until fluffy. Then, add the coconut milk and eggs and beat until combined. Stir in the shredded coconut.
Step 3: Bake
Pour the cheesecake batter over the crust and bake at 325 for 45 minutes. Remove and cool completely.
Step 4: Chill
Place the cheesecake in the refrigerator and chill for at least 2 hours.
Step 5: Make the Pineapple Layer
Whisk pineapple gelatin and boiling water together in a small bowl until the gelatin is dissolved. Then, whisk the dry pudding mixes and milk until well combined. Finally, whisk the gelatin into the pudding mix until well combined.
Step 6: Chill
Pour the pineapple mix over the cheesecake and chill again for 5 minutes.
Step 7: Toast the Coconut
Add 1 cup of shredded coconut to a dry pan over medium-low heat and stir constantly until golden brown.
Step 8: Top the Cheesecake
Spread whipped topping over the top of the pineapple cheesecake and top with toasted shredded coconut and cherries.
Step 9: Chill and Serve
Chill for 2 hours, then cut into bars and enjoy!
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Nuts – Try adding your favorite chopped nuts to the top of the cheesecake.
- Pineapple – Top with pineapple chunks in place of cherries.
- Oreo Crust – Use golden Oreos for the crust if you prefer.
If you think this looks good, then you’ll love our pineapple coconut poke cake.
🥄 Equipment
- Measuring cups
- Mixing bowls
- Hand mixer
- 9×13 baking dish
- Whisk
- Pan
- Wooden spoon
🥫 Storage
Refrigerate these bars for up to 3 days in an air-tight container. For longer storage, you can freeze them for up to a month in an air-tight, freezer-safe container.
💭 Tips
- Be sure your cream cheese is fully softened to avoid any little chunks of cream cheese in the batter.
- For the cleanest, easiest cutting, run hot water over your knife, dry it quickly, and then make your cuts to make the bars.
- When freezing the bars, open-air freeze them before placing them in an air-tight, freezer-safe container in single layers separated by parchment paper.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Cheesecake bars are simply a cheesecake cut into squares.
If the cheesecake looks nearly set and only a small circle in the center jiggles slightly when the pan is moved, the cheesecake is done.
Run hot water over a sharp knife. Then, quickly dry it and make an even cut down the length of the pan. Repeat until all cuts have been made lengthwise and crosswise.
🍽 More Recipes
Do you enjoy cheesecake bars? Then try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pina Colada Cheesecake Bars
Equipment
- Measuring cups
- mixing bowls
- Hand mixer
- 9×13 baking dish
- Whisk
- Pan
- Wooden spoon
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons butter melted
Cheesecake Filling
- 16 ounces cream cheese softened
- ½ cup sugar
- 1 cup coconut milk
- 3 large eggs
- ¾ cup sweetened shredded coconut
Pineapple Layer
- 6 ounces pineapple gelatin
- ⅓ cup boiling water
- 6.8 ounces vanilla instant pudding
- 2 ½ cups cold milk
Topping
- 8 ounce whipped topping
- 1 cup sweetened shredded coconut toasted
- 12 maraschino cherries
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, combine graham crackers with sugar, and melted butter until well combined.
- Pour the crust mixture into a greased 9×13 baking dish.
- Bake until just golden about 12 minutes.
- Remove from the oven and set aside.
- Prepare the fillings.
- In a large bowl using an electric mixer 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 mixture over the crust and bake 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.
