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Piña Colada Cheesecake Bars

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper.
  2. 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.
  3. In a large bowl, beat cream cheese until smooth. Gradually mix in sugar, salt, and cornstarch.
  4. Add eggs and egg yolks one at a time, mixing until just incorporated.
  5. Stir in coconut milk, pineapple juice, vanilla extract, and vanilla bean paste. Fold in coconut flakes.
  6. Pour filling over the cooled crust and smooth the top.
  7. 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.
  8. Once set, top each square with a dollop of whipped cream, a maraschino cherry, and a sprinkle of toasted coconut.
  9. 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

Find it online: https://yumfoodusa.com/pina-colada-cheesecake-bars/