Pina Colada Cheesecake Bars
Transport your taste buds to a tropical paradise with these luscious Pina Colada Cheesecake Bars! Featuring a buttery graham cracker crust, a velvety cream cheese filling infused with tangy pineapple and rich coconut cream, and a golden layer of toasted shredded coconut on top, these dessert bars are a delightful fusion of cheesecake decadence and tropical flavors. Perfect for summer parties or anytime you crave a sweet escape, they’re easy to make with simple ingredients and bring a pop of island-inspired indulgence to your table. Refrigerate for a perfectly creamy texture, and for an extra festive touch, top each bar with a maraschino cherry. Whether shared with a crowd or savored solo, these bars are the ultimate tropical treat!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 0.75 cups canned crushed pineapple, drained
- 0.25 cups coconut cream
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sweetened shredded coconut
- maraschino cherries (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly and evenly into the prepared pan to form the crust. Bake the crust in the preheated oven for 10 minutes, then set it aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes.
Add the drained crushed pineapple, coconut cream, and vanilla extract to the cream cheese mixture. Mix until just combined.
Beat in the eggs, one at a time, on low speed until fully incorporated. Do not overmix to avoid adding too much air to the batter.
Pour the cheesecake batter over the cooled crust, spreading it out evenly.
Sprinkle the shredded coconut evenly over the top of the cheesecake layer.
Bake for 35-40 minutes, or until the center is set and the coconut topping is lightly golden brown.
Remove the pan from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight, to fully set.
Using the parchment paper overhang, lift the cheesecake bars out of the pan and onto a cutting board. Slice into 12 bars.
Optional: Garnish each bar with a maraschino cherry before serving for an extra tropical touch.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 29.6 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 118 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
