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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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 4 hours 25 minutes
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.