Piña Colada Cheesecake Bars
a simple and easy way to serve cheesecake!
No forks or plates required! Just grab one and go!
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Featuring Pineapple Butter Rum topping which by the way, is life changing!
Creamy and tangy and refreshing and so summery!
But I will warn you ahead of time, be careful you don’t eat all of the topping before the cheesecake is ready!
WATCH HOW TO MAKE THESE CHEESECAKE BARS
Notes for Success:
Baking everything in a 9″ x 9″ cake pan that has been lined with an overhang of parchment paper will aid in easy removal.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes
BE SURE TO CHECK OUT MY TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a kitchen scale is going to give you the best results
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Piña Colada Cheesecake Bars
Ingredients
For the Crust:
- 10 Graham Crackers 140g
- ½ cup Shredded Flaked Coconut 35g
- 5 Tbs Vegan Butter 85g
For the Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- 1 Tbs Coconut Extract 15ml
- 2 teaspoon Vanilla Bean Paste 10ml
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g
- 2 Tbs All Purpose Flour 16g
- 6 ounces Full Fat Coconut Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 1 Tbs Rum extract *optional 15ml
- ½ cup Unsweetened Desiccated Coconut 35g
For the Pineapple Topping:
- 2½ cups Crushed Pineapple with juice
- 2 Tbs Cornstarch 16g
- 4 Tbs Vegan Butter 4 Tablespoons 56g
- 4 teaspoons Spiced Rum Extract *optional 20ml
- ¼ cup Flaked Coconut for the garnish *optional 17g
Instructions
- First prepare the cake pan with an overhang of parchment paper for easy removal *see video tutorial
- Next prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter & pulse until it resembles wet sand, then add the coconut just to combine
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides. Freeze while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients except for the optional coconut, into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust & then sprinkle the desiccated coconut over top of the batter, this forms a nice crust on top of the cheesecake bar while baking
- Bake the cheesecake pan in a larger pan (i used a 9" x 13" pan) to make a water bath in a preheated 350°F oven and bake for 50 minutes.
- Shake the pan gently if the center is firm to slightly jiggly but not liquid it is done.
- Remove the pan from the oven & cool at room temperature.
- The refrigerate to set to cold.
- Meanwhile prepare the pineapple topping by combining the juice from the pineapple can in a small sauce pot with the cornstarch & vegan butter.
- Cook over medium high heat whisking constantly until it comes to a full boil
- Remove from the heat & add the spiced rum extract & the crushed pineapple, transfer to a bowl or container to cool
- Once the cheesecake is completely cold & set, spread the pineapple topping over the entire top then remove it from the pan by pulling it out by the parchment paper flaps.
Video
Notes
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