Tropical Piña Colada Cheesecake Bars

Tropical Piña Colada Cheesecake Bars

If you’ve ever dreamt of indulging in a tropical paradise, these Tropical Piña Colada Cheesecake Bars are your ticket! Creamy, refreshing, and bursting with flavors of coconut and pineapple, these delectable bars will whisk you away to a sun-kissed shore with every bite. Picture yourself lounging on the beach as you enjoy this delightful dessert, complete with the perfect balance of sweet and tangy. Each bar offers a smooth cheesecake layer atop a buttery crust, making it a treat you won’t forget.

What makes these bars even more special is how easy they are to whip up! You don’t have to be a culinary genius to create this masterpiece in your kitchen. It’s a quick treat that’s perfect for family gatherings, barbecues, or simply to satisfy your sweet tooth on a lazy afternoon. Plus, if you’re a fan of classic cheesecake but love a tropical twist, these bars will surely remind you of another favorite recipe: the classic New York-style cheesecake. So gather your ingredients and let’s make dessert dreams come true!

What is Tropical Piña Colada Cheesecake Bars?

Tropical Piña Colada Cheesecake Bars, huh? The name sounds enticing, doesn’t it? I mean, who wouldn’t want to sink their fork into a dessert that promises the flavors of sun-soaked beaches and golden sunsets? The name itself is a delicious blend of the iconic piña colada cocktail, featuring pineapple and coconut, paired with the creamy goodness of cheesecake. A match made in dessert heaven, don’t you think?

Legend has it that this delectable dessert was born when someone was trying to figure out how to combine their love for cheesecake and those vibrant summer flavors. And you know what they say, "the way to a man’s heart is through his stomach!" So, indulge in these bars and who knows? You might just find yourself on someone’s dessert pedestal. Are you ready to dive into this tropical adventure and try your hand at making these scrumptious bars?

Why You’ll Love This Tropical Piña Colada Cheesecake Bars

Oh, where do I start? There are countless reasons to love these Tropical Piña Colada Cheesecake Bars! First and foremost, the main highlight has to be their incredible flavor. Imagine creamy cheesecake marrying sweet pineapple and luscious coconut — I mean, who could resist that tropical magic?

Secondly, making these bars at home is a fantastic way to save on costs compared to buying them at fancy dessert shops. You get to enjoy the same delightful flavors while also impressing your friends and family without breaking the bank!

And let’s not forget about the toppings. Finishing these bars off with pie crust crumbles or toasted coconut takes them to the next level. If you love these bars, you’ll also adore our Lemon Blueberry Cheesecake Bars — they share that same creamy perfection but with a different tantalizing twist. So, roll up your sleeves and let’s create something delicious together!

How to Make Tropical Piña Colada Cheesecake Bars

Quick Overview

These Tropical Piña Colada Cheesecake Bars are not only a feast for the senses but also a cinch to prepare! With a prep time of just 20 minutes and a chilling time in the fridge, you can whip up these tasty treats in a flash. They’re perfect for any occasion, from a simple family dessert to a potluck party with friends. Let’s get started!

Key Ingredients for Tropical Piña Colada Cheesecake Bars

• Crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsweetened shredded coconut
  • ½ cup unsalted butter, melted
  • 1/4 cup granulated sugar

• Cheesecake Filling:

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 2 large eggs
  • 1 cup crushed pineapple, drained
  • 1/2 cup unsweetened shredded coconut (for added texture)

• Topping:

  • Whipped cream (optional)
  • Fresh pineapple slices or chunks, for garnish
  • Toasted coconut flakes

Step-by-Step Instructions

1. Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking pan with non-stick spray and line it with parchment paper. This makes for easy removal later!

2. Prepare the crust: In a medium bowl, mix together graham cracker crumbs, shredded coconut, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for about 10 minutes. Remove and let cool slightly.

3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add in the sugar and beat well.

4. Add the vanilla and coconut extracts, mixing until incorporated. Beat in the eggs one at a time, ensuring each egg is well combined.

5. Gently fold in the crushed pineapple and shredded coconut into the cheesecake mixture. Pour the filling over the pre-baked crust and spread it evenly.

6. Bake in the oven for 30-35 minutes. The edges should appear set while the center remains slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.

7. Serve: Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into bars and top with whipped cream and fresh pineapple if desired. Sprinkle toasted coconut for that finishing touch!

What to Serve Tropical Piña Colada Cheesecake Bars With

These Tropical Piña Colada Cheesecake Bars are so delicious on their own, but why not elevate your dessert game? A light tropical fruit salad consisting of mango, kiwi, and strawberries would complement the flavors beautifully. Pairing these bars with a refreshing glass of iced coconut water or a vibrant fruit punch can take you straight to paradise! If you’re feeling adventurous, a scoop of vanilla ice cream would be delightful.

Top Tips for Perfecting Tropical Piña Colada Cheesecake Bars

1. Don’t skip the chilling: Chilling the bars for several hours (or even overnight) is key to achieving that perfect, creamy texture. Patience truly pays off here!

2. Flavored extracts: Use high-quality extracts for maximum flavor. If you can find coconut extract, it brings an added punch to the cheesecake.

3. Make-ahead option: These bars are fantastic to prepare in advance, making them perfect for any gathering or party. Just store them in an airtight container in the fridge!

4. Texture variety: Feel free to experiment with your crust. Adding ground nuts or using gingersnap cookies for a different flavor can be a tasty twist.

Storing and Reheating Tips

To store your delicious Tropical Piña Colada Cheesecake Bars, place leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days. If you want to make these bars ahead of time for a future event, you can freeze them! Just wrap each bar individually in plastic wrap and then place them in freezer-safe containers. They can be frozen for up to 2 months. To thaw, simply place the bars in the fridge overnight. Enjoy the tropical delight whenever you want!

Now, get ready to indulge in the creamy, dreamy goodness of these Tropical Piña Colada Cheesecake Bars. Trust me, your taste buds will thank you!

Tropical Piña Colada Cheesecake Bars

Indulge in the creamy, refreshing flavors of coconut and pineapple with these easy-to-make Tropical Piña Colada Cheesecake Bars, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 16 bars

Course: Dessert

Cuisine: Tropical

Calories: 250

Ingredients Method Notes

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.5 cups unsweetened shredded coconut
• 0.5 cups unsalted butter, melted
• 0.25 cups granulated sugar

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1 cups granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 large eggs
• 1 cups crushed pineapple, drained
• 0.5 cups unsweetened shredded coconut (for added texture)

Topping

• to taste whipped cream (optional)
• to taste fresh pineapple slices or chunks, for garnish
• to taste toasted coconut flakes

Method

 

Preparation

1. Preheat your oven to 325°F (160°C). Grease an 8x8 inch baking pan with non-stick spray and line it with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, shredded coconut, melted butter, and sugar until combined. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust in the preheated oven for about 10 minutes. Remove and let cool slightly.

Making the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
2. Gradually add in the sugar and beat well.
3. Add the vanilla and coconut extracts, mixing until incorporated. Beat in the eggs one at a time.
4. Gently fold in the crushed pineapple and shredded coconut into the cheesecake mixture.
5. Pour the filling over the pre-baked crust and spread it evenly.

Baking and Cooling

1. Bake in the oven for 30-35 minutes, until the edges appear set while the center remains slightly jiggly.
2. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or until fully chilled.

Serving

1. Once chilled, lift the cheesecake out of the pan using the parchment paper.
2. Cut into bars and top with whipped cream and fresh pineapple if desired.
3. Sprinkle toasted coconut for that finishing touch.

Notes

Chilling the bars for several hours (or overnight) is key to achieving that perfect, creamy texture. Use high-quality extracts for maximum flavor. These bars can be made ahead and stored in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months.