Piña Colada Cheesecake Bars are the ultimate tropical dessert—featuring a creamy, coconut-pineapple cheesecake filling over a buttery graham cracker crust, finished with whipped cream, toasted coconut, and maraschino cherries. Each bite delivers the refreshing, indulgent essence of the classic cocktail in a chilled, sliceable treat.
Why You’ll Love This Recipe
These cheesecake bars are vibrant, creamy, and packed with tropical flavor. The combination of tangy pineapple, rich coconut milk, and smooth cream cheese creates a luscious texture that pairs beautifully with the crisp graham cracker crust. They’re easy to slice, ideal for parties or warm-weather gatherings, and topped with festive garnishes that add both flavor and flair.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the crust:
graham crackers, crushed
unsalted butter, melted
For the cheesecake filling:
cream cheese, softened
eggs
egg yolks
canned coconut milk
pineapple juice
caster sugar
cornstarch
salt
vanilla extract
vanilla bean paste
coconut flakes
For the topping:
heavy cream, whipped to stiff peaks
maraschino cherries
toasted coconut flakes
Directions
- Preheat the oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- Mix the crushed graham crackers and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust.
- Bake the crust for 10 minutes. Remove and let cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the caster sugar, salt, and cornstarch, mixing until incorporated.
- Add eggs and egg yolks one at a time, mixing on low speed and scraping down the bowl as needed.
- Stir in the coconut milk, pineapple juice, vanilla extract, and vanilla bean paste. Mix until fully combined.
- Fold in the coconut flakes.
- Pour the filling over the cooled crust and smooth the surface with a spatula.
- Bake for 45–55 minutes, or until the center is just set and the edges are slightly puffed.
- Remove from the oven and let cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Once chilled and set, slice into 16 even bars.
- Top each bar with a dollop of whipped cream, a maraschino cherry, and a sprinkle of toasted coconut before serving.
Servings and timing
Servings: 16 bars
Prep Time: 30 minutes
Cooking Time: 55 minutes
Total Time: 6 hours 30 minutes (including chilling)
Calories: Approximately 410 kcal per bar
Variations
- Piña Colada Rum Bars: Add 1–2 tablespoons of dark or coconut rum to the cheesecake filling for a boozy twist.
- Nutty Crust: Mix finely chopped macadamia nuts into the crust for extra tropical crunch.
- Coconut Cream Topping: Replace whipped cream with coconut whipped topping for a dairy-free finish.
- Gluten-Free Version: Use gluten-free graham crackers for the crust.
- Mini Cheesecakes: Bake in muffin tins for individual servings topped with cream and cherry.
storage/reheating
Store the bars in an airtight container in the refrigerator for up to 5 days. Keep garnishes separate if making in advance. These bars can also be frozen (without whipped cream and cherries) for up to 2 months—wrap tightly and thaw in the refrigerator overnight before decorating and serving. Reheating is not necessary, as these bars are best served chilled.
FAQs
Can I use fresh pineapple instead of juice?
Yes, but you’ll need to puree and strain it to remove pulp and ensure a smooth texture in the cheesecake.
Can I skip the coconut flakes?
Yes, though they add both texture and flavor. You can omit them for a smoother cheesecake filling.
Is coconut cream the same as coconut milk?
No, coconut cream is thicker and richer. Stick with canned coconut milk for the proper consistency in this recipe.
Can I use a different type of crust?
Yes, shortbread or vanilla wafer crusts also work well for a more neutral base.
Can these bars be made ahead?
Absolutely. Prepare and chill them the day before, adding the toppings just before serving.
How do I toast coconut flakes?
Spread coconut on a baking sheet and toast in a 350°F (175°C) oven for 5–7 minutes, stirring occasionally until golden.
Why are there so many eggs and yolks?
The combination of whole eggs and yolks creates a rich, smooth, custard-like cheesecake texture.
Can I make this without a mixer?
Yes, but ensure everything is whisked very well to prevent lumps, especially with the cream cheese.
How do I slice clean bars?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat, smooth slices.
Can I reduce the sugar?
You can reduce the sugar slightly, though it may affect the texture and sweetness balance with the tangy pineapple.
Conclusion
Piña Colada Cheesecake Bars are a vibrant, indulgent dessert that brings tropical flair to any table. With layers of creamy, fruit-infused cheesecake and festive toppings, these bars are a delight to both serve and savor. Whether for summer parties, holiday trays, or a sweet escape in any season, this recipe offers paradise in each delicious bite.
PrintPiña Colada Cheesecake Bars
These tropical cheesecake bars are layered with a buttery graham cracker crust, creamy coconut-pineapple cheesecake filling, a silky pineapple glaze, and topped with toasted coconut, whipped cream, and a bright maraschino cherry—paradise in every bite.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 2 blocks (8 oz each) cream cheese, softened
- 3 large eggs
- 10 egg yolks
- 1 cup canned coconut milk
- 1 cup pineapple juice
- 1 3/4 cups caster sugar
- 1/3 cup cornstarch
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste
- 1 1/2 cups coconut flakes
- 2 cups heavy cream, whipped to stiff peaks
- 16 maraschino cherries
- 2 tablespoons toasted coconut flakes
Instructions
- Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
- Mix crushed graham crackers with melted butter. Press evenly into the bottom of the pan to form the crust. Bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Gradually mix in sugar, salt, and cornstarch.
- Add eggs and egg yolks one at a time, mixing until just incorporated.
- Stir in coconut milk, pineapple juice, vanilla extract, and vanilla bean paste. Fold in coconut flakes.
- Pour filling over the cooled crust and smooth the top.
- Bake for 45–55 minutes or until the center is just set. Cool completely, then chill in the refrigerator for at least 4 hours or overnight.
- Once set, top each square with a dollop of whipped cream, a maraschino cherry, and a sprinkle of toasted coconut.
- Slice into bars and serve chilled.
Notes
- Use canned full-fat coconut milk for a creamier texture.
- Don’t overmix once eggs are added to avoid air bubbles.
- Chill thoroughly before slicing for clean cuts.
- Garnish just before serving for best presentation.
Nutrition
- Serving Size: 1 bar
- Calories: 410
- Sugar: 28g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 145mg