Piña Colada Cheesecake Bars Recipe

Get ready to transport your taste buds to a sun-soaked beach with these Piña Colada Cheesecake Bars! This recipe delivers everything you love about the iconic tropical cocktail — dreamy coconut, juicy pineapple, and velvety cream cheese — all stacked up in an irresistible handheld dessert. Each bar starts with a buttery graham cracker crust, cushions a creamy cheesecake brimming with pineapple and coconut, and gets crowned with a tangy homemade pineapple curd, piped clouds of whipped cream, and a bright cherry. Whether you’re sharing them at a summer picnic or treating yourself to a midweek pick-me-up, these bars are pure summertime bliss baked into every bite.

Ingredients You’ll Need

The magic of Piña Colada Cheesecake Bars is how such simple, everyday ingredients come together to create something so tropical and showstopping! Each component does its part — from the buttery crust to the plush cheesecake, and that sunny pineapple curd on top. Here’s what you’ll need and why each one matters:

• Graham cracker crumbs: The base of our bars, these bring a sweet, salty crunch that holds up to the creamy layers above.
• Granulated sugar: Sprinkled into the crust, filling, and curd for the perfect level of sweetness throughout.
• Unsalted butter: Melted into the crust for rich flavor and a sturdy foundation.
• Cream cheese: The star attraction of the cheesecake layer, bringing that classic lush texture we all love.
• Sour cream: Adds a touch of tang and makes the filling extra silky.
• Large eggs: Provide richness and help set the cheesecake just right.
• Coconut extract: It’s what gives that authentic piña colada aroma; a little goes a long way!
• Crushed pineapple: Folded into the filling for juicy bursts of flavor.
• Shredded sweetened coconut: Lends texture and tropical sweetness to every bite.
• Pineapple juice: Becomes the base for our golden pineapple curd topping.
• Cornstarch: Thickens the curd, creating that gloriously spreadable layer on top.
• Egg yolk: Brings richness and helps the curd set to that perfect consistency.
• Butter (for curd): Finishes the curd with a glossy sheen and smooth mouthfeel.
• Yellow food coloring (optional): Just a drop for color if you want those bars to glow extra-bright!
• Whipped cream: A fluffy, creamy finishing touch.
• Maraschino cherries: The classic piña colada topper for a burst of color and sweetness.
• Toasted coconut flakes: Deliver a pretty look and extra layer of coconut flavor.

How to Make Piña Colada Cheesecake Bars

Step 1: Prep the Crust

Preheat your oven to 325°F (163°C) and line an 8×8-inch pan with parchment, letting a little overhang. In a bowl, stir together graham cracker crumbs, granulated sugar, and warm melted butter until everything’s evenly moistened. Press this sandy, fragrant mixture firmly into the bottom of your prepared pan, making sure it’s evenly distributed. Bake this base for 8–10 minutes until it’s lightly golden and just set, then set it aside to cool briefly while you move on to the filling.

Step 2: Make the Cheesecake Filling

With an electric mixer, beat the softened cream cheese and sugar together until the mixture looks fluffy and silky-smooth, about 2 minutes. Add in the sour cream, eggs, and a splash of coconut extract, mixing just until combined — don’t overwhip at this stage, or it can affect the texture of your cheesecake. Fold in the juicy crushed pineapple (well-drained!) and the sweetened shredded coconut. Spread this sumptuous filling right over your cooled crust and smooth the top with a spatula.

Step 3: Bake and Chill

Bake the cheesecake layer in the preheated oven for 30–35 minutes, or until the center just barely jiggles when you gently shake the pan. Don’t overbake — you want the creamy middle! Let the bars cool at room temperature, then transfer them to the fridge to chill for at least 3 hours (overnight is even better) for the best, cleanest slices and most luxurious texture.

Step 4: Make the Pineapple Curd Topping

In a small saucepan, whisk together pineapple juice, granulated sugar, cornstarch, and an egg yolk. Cook this mixture over medium heat, whisking constantly, until it thickens and bubbles — the curd should be glossy and spoonable, but not runny. Remove it from the heat, then stir in the butter (and a drop of yellow food coloring if you’d like a brighter look). Let the curd cool to room temperature, then spread it gently and evenly over your chilled cheesecake bars.

Step 5: Slice and Top

Once the curd has set and the bars are completely chilled, use the parchment overhang to lift everything from the pan. For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between each cut. Top each Piña Colada Cheesecake Bar with a swirl of whipped cream, a cheerful maraschino cherry, and a sprinkling of toasted coconut flakes. Now comes the best part — time to enjoy!

How to Serve Piña Colada Cheesecake Bars

Garnishes

Tropical vibes are all about the little extras! A generous dollop of whipped cream gives each bar a cloudlike touch, while maraschino cherries add that iconic splash of color and sweetness. For even more island flair, sprinkle toasted coconut flakes over the top — they add nuttiness and make your Piña Colada Cheesecake Bars look straight out of a beachside bakery.

Side Dishes

Bring out the tropical theme with sides like juicy mango slices, fresh pineapple, or a crisp coconut salad. If you’re serving a crowd, pair the bars with sparkling pineapple punch or coconut iced tea for an extra-refreshing bite. The bars’ creamy richness balances beautifully with just-picked fruit or lighter fare.

Creative Ways to Present

For a party-perfect platter, arrange the bars on a white tray and garnish with edible flowers. Or serve each bar in its own cupcake liner for easy grabbing at picnics. For a full dessert bar moment, offer a build-your-own station: set out extra toppings like toasted nuts, chocolate shavings, or rum-infused whipped cream, so guests can customize their own Piña Colada Cheesecake Bar extravaganza!

Make Ahead and Storage

Storing Leftovers

Piña Colada Cheesecake Bars keep beautifully in the refrigerator. Store any leftovers in an airtight container, layered with parchment if stacked, for up to 5 days. The toppings stay bright and the texture remains creamy — perfect for sneaking a bar with your morning coffee or as a sweet snack.

Freezing

If you want to make the bars ahead or have extras, you can freeze them before adding the whipped cream and cherries. Cut into squares and wrap each piece individually in plastic wrap, then place in a zip-top bag or container. They’ll stay fresh for up to 2 months. Let them thaw overnight in the fridge before topping and serving.

Reheating

Cheesecake bars are best enjoyed chilled, but if you prefer a slightly softer bite, let them sit at room temperature for about 10 to 15 minutes before serving. Avoid microwaving, as it can change the texture of both the cheesecake and the curd.

FAQs

Can I use fresh pineapple instead of canned?

Yes, you absolutely can! Just be sure to finely chop the pineapple and drain it thoroughly, as extra liquid can make the bars too watery and affect how the cheesecake sets.

Why did my cheesecake layer crack?

Cracks usually happen if the cheesecake is overbaked or cooled too quickly. To prevent this, don’t overmix the batter, bake just until the center is set, and let the bars cool gradually at room temperature before chilling.

Can I make these Piña Colada Cheesecake Bars gluten free?

Definitely! Simply swap in your favorite gluten-free graham crackers for the crust. All the other ingredients are naturally gluten free.

How do I toast coconut flakes?

Spread the coconut in a thin layer on a baking sheet and toast in a 325°F (163°C) oven for about 5–10 minutes, stirring once or twice, until golden and fragrant. Watch them closely, as they can go from golden to burnt in a flash!

Can I add rum flavor for a real piña colada twist?

Absolutely — add a teaspoon of rum extract to the cheesecake filling or pineapple curd for that signature cocktail vibe. It’s a fun grown-up twist, especially for special occasions.

Final Thoughts

If you’re craving a sweet taste of the tropics, you can’t go wrong with Piña Colada Cheesecake Bars. Their sunny flavors, creamy texture, and absolutely charming presentation make them a dessert you’ll want to share — or maybe keep all to yourself! Give them a try and bring a little island vacation right into your kitchen.

Print