Best 2 Pina Colada Cheesecake Bars Recipes
Indulge in a tropical paradise with our tantalizing Pina Colada Cheesecake Bars! These delectable treats are the perfect blend of creamy cheesecake, tropical pineapple, and rich coconut flavors, all encased in a graham cracker crust. Each bite transports you to a sun-soaked beach, with the refreshing taste of pineapple and the creamy indulgence of cheesecake harmonizing perfectly. But that's not all! Our article also features a collection of other enticing cheesecake bar recipes that will satisfy any sweet craving. From the classic New York Cheesecake Bars to the luscious Chocolate Swirl Cheesecake Bars, our recipes offer a diverse selection of flavors and textures to tantalize your taste buds.
Here are our top 2 tried and tested recipes!
PIñA COLADA CHEESECAKE BARS
The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield 12 cheesecake bars
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
- Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
- Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
- Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
- Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
- Remove the bars from the pan, peel off the foil and cut into pieces.
PINA COLADA CHEESECAKE BARS
Make and share this Pina Colada Cheesecake Bars recipe from Food.com.
Provided by Vino Girl
Categories Bar Cookie
Time 1h3m
Yield 16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350°.
- CRUST: Combine first 4 ingredients in a bowl.
- Add butter, oil, and 1 tablespoon water; toss well.
- Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray.
- Bake for 10 minutes.
- Cool completely on a wire rack.
- FILLING: Combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth.
- Add egg substitute, and process until blended.
- Spread cheese mixture over cooled crust.
- Bake for 33 minutes or until set.
- Cool for 10 minutes on a wire rack.
- Refrigerate for 2 hours or until thoroughly chilled.
- TOPPING: Top with pineapple and coconut.
Nutrition Facts : Calories 104.5, Fat 4.4, SaturatedFat 2.1, Cholesterol 5.1, Sodium 130.6, Carbohydrate 12.8, Fiber 0.6, Sugar 9.2, Protein 3.9
Tips:
- Use fresh pineapple and coconut milk for the best flavor. If you can't find fresh pineapple, use canned pineapple in unsweetened juice, but be sure to drain it well.
- For a creamier cheesecake, use full-fat cream cheese. If you want a lighter cheesecake, you can use low-fat or nonfat cream cheese.
- Be sure to let the cheesecake bars chill for at least 4 hours, or overnight, before serving. This will allow the flavors to meld and the cheesecake to set properly.
- To make the cheesecake bars ahead of time, you can bake them up to 3 days in advance. Store the cheesecake bars in the refrigerator until you're ready to serve.
- You can also freeze the cheesecake bars for up to 2 months. To freeze the cheesecake bars, wrap them tightly in plastic wrap and then place them in a freezer-safe bag. When you're ready to serve, thaw the cheesecake bars in the refrigerator overnight.
Conclusion:
Pina colada cheesecake bars are a delicious and refreshing dessert that is perfect for any occasion. They're easy to make and can be made ahead of time, making them a great option for busy weeknights or parties. With their creamy texture, tropical flavors, and graham cracker crust, these cheesecake bars are sure to be a hit with everyone who tries them.
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