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Piña Colada Cheesecake Bars are a simple and easy way to serve cheesecake!

No forks or plates required! Just grab one and go!

Piña Colada Cheesecake Bars featuring Pineapple Butter Rum topping 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!

For those who fall in love with the pineapple topping like I did, check out my Pineapple Crush cake!

WATCH HOW TO MAKE THESE CHEESECAKE BARS

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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.

At times I add an addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories.

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; for some reason some other brands I’ve tried have broken down into an oily mess when baked.
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand

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

Piña Colada Cheesecake Bars

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Prep Time 1 30

Cook Time 50

Total Time 2 20

Servings -16 Bars

Ingredients

For the Crust:

Graham Crackers 10 sheets 140g
Shredded Flaked Coconut *sweet or unsweet *your option ½ cup 35g
Vegan Butter melted 6 tablespoons 85g

For the Cheesecake:

Vegan Cream Cheese 12ounce 339g *see notes
Firm Tofu 4ounces 113g * see notes
Vegan Butter melted 2 tablespoons 28g
Coconut Extract 1 Tablespoon 15ml
Vanilla Bean Paste 2 teaspoons 10ml
Granulated Sugar 1 cup 200g
Cornstarch 4 Tablespoons 32g *see notes
All Purpose Flour 2 Tablespoons 16g
Full Fat Coconut Milk 6fl oz 177ml
Vegan Lactic Acid or apple cider vinegar 2 teaspoons
Salt ¼ teaspoon
Rum extract *optional 1 Tablespoon 15ml
Unsweetened Desiccated Coconut ½ cup 35g *optional

For the Pineapple Topping:

1 Can 20oz Crushed Pineapple in 100% juice this is equivalent to approx 2.5 cups crushed Pineapple in 1 cup juice
Cornstarch 2 Tablespoons 16g
Vegan Butter 4 Tablespoons 56g
Spiced Rum Extract or Spiced Rum 4 teaspoons 20ml
Shredded Flaked Coconut for the garnish *optional approximately ¼ cup 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 and 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 and 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.
Because we are making bars, the cheesecake should finished baking in less time than a regular deeper cheesecake pan.
Shake the pan gently if the center is firm to slightly jiggly, but not liquid, it is done.
Remove the pan from the oven and 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 and vegan butter.
Cook over medium high heat whisking constantly until it comes to a full boil
Remove from the heat and add the spiced rum extract and 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.
Cut into bars and serve!

Video

Notes

Pineapple Cheesecake Bars must be kept refrigerated but can stay at room temperature during service for up to 2 hours.

Cheesecake bars will stay fresh wrapped well in the refrigerator for up to 1 week

I do not love to freeze vegan cheesecakes, I feel they take on a strange texture upon thawing.

Tried this recipe?Let us know how it was!