Pina Colada Cheesecake Bars

Pina Colada Cheesecake Bars are wonderfully creamy with a buttery graham cracker crust and flavors of lime, coconut, and macadamia nuts.

This simple Dessert Recipe is great to serve a crowd. It takes classic Cheesecake Bars and adds tropical flavors making them perfect for a summer party. 

Pina Colada Cheesecake Bars stack

Wishing you were on a tropical vacation? Well, we might not be able to help with that, but this tropical dessert recipe can at least make you feel like you’re enjoying an island getaway. With tangy lime flavor, coconut flakes, and macadamia nuts all added to a velvety cheesecake it’s the ultimate rich, and refreshing treat.

All the tropical flavors are baked into a simple dessert that you can have ready for the oven in minutes. Making cheesecake bars is a great way to enjoy the flavor and texture of cheesecake but in a simpler recipe. In bar form, you don’t have to worry about making a water bath, and the large dish makes the cheesecake squares perfect for serving a big group. 

Enjoy Pina Colada Cheesecake Bars at your next cookout or party! The sweet and sour flavor and tasty add-ins are sure to make it a favorite with all your guests. Plus, the fruit flavors and chilled cream cheese mixture are a cooling blend that’s perfect for a hot summer day. Slice the cake into squares and serve each one up with a Vanilla Ice Cream topping to complete the dessert. To make it look more colorful and fun, you can also add your favorite tropical fruits as a dessert topping. 

Pina Colada Cheesecake Bars collage

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BAKING TIPS

  • Prep time: Start the recipe by preheating the oven to 325 degrees and spraying your baking dish with nonstick baking spray. 
  • Graham cracker crust: Add the graham crackers to your food processor and pulse until they’re broken into coarse crumbs. Then add the crumbs, sugar, and melted butter to a large bowl. Mix them together, and then press the crumb mixture into the bottom layer of the pan. 
  • Cheesecake filling: Add the softened cream cheese and granulated sugar to an electric mixer. Cream with a paddle attachment until light and fluffy. Lower the speed and add eggs, sweetened condensed milk, vanilla extract, key lime juice, lime zest, and flour to the cream cheese mixture. Mix until smooth. Then spread the cream cheese filling over the baking sheet. 
  • Add-ons: Sprinkle coconut flakes and macadamia nuts on top of the classic cream cheese filling. 
  • Bake: Pop the recipe in the oven and bake for 50 minutes. Once it’s set, take the recipe from the oven and let it chill completely before serving. 
Pina Colada Cheesecake Bars sliced

VARIATIONS

  • Toppings: For some extra toppings for this tropical cheesecake recipe, try diced pineapple, mango, maraschino cherries, or different kinds of nuts like almonds, cashews, and pecans. 
  • Fresh pineapple flavor: For some delicious pineapple flavor in the recipe try mixing fresh pineapple juice into the cream cheese mixture. 2-3 tablespoons pineapple would make a delicious flavor addition. 
  • Coconut flavor: For some extra coconut flavoring try adding in 1-2 teaspoons coconut extract or a dash of coconut rum for a boozy taste. 
  • Crust: You can use different kinds of crumbs in the crust ingredients. Vanilla Oreos, or vanilla wafer cookie crumbs work great to replace the graham crackers. 
Pina Colada Cheesecake Bars sliced

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HOW TO STORE

  • Serve: Don’t leave Cheesecake Squares at room temperature for more than 2 hours. 
  • Store: Cover the dish in aluminum foil or plastic wrap to store in the fridge for up to 1 week. 
  • Freeze: To freeze the recipe, slice the cheesecake into squares and put them in an airtight container with the layers separated by parchment paper. 

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Pina Colada Cheesecake Bars

Pina Colada Cheesecake Bars are wonderfully creamy with a buttery graham cracker crust, flavored with lime, and with coconut and macadamia nut mix-ins.
Yield 16 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Graham Cracker Crust

  • 3 cups graham cracker crumbs , (24 full crackers)
  • 1/2 cup sugar
  • 12 tablespoons unsalted butter , melted

Cheesecake Filling:

  • 24 ounces cream cheese , softened
  • 1 cup sugar
  • 3 large eggs
  • 14 ounces sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 3/4 cup Key lime juice
  • 1 tablespoon lime zest
  • 2 tablespoons flour
  • 3/4 cup sweetened shredded coconut
  • 3/4 cup macadamia nuts , chopped

Instructions

  • Preheat oven to 325 degrees and spray a 9×13 baking dish with baking spray.
  • Mix the graham cracker crumbs, sugar, and melted butter together then press it into the baking dish in an even layer.
  • To your stand mixer add the cream cheese and sugar on high speed until light and fluffy.
  • Lower the speed to medium and add in the eggs, sweetened condensed milk, vanilla extract, key lime juice, lime zest, and flour until smooth.
  • Carefully spread the mixture on the crust.
  • Sprinkle coconut and macadamia nuts on top of filling
  • Bake for 50-55 minutes, or until set and firm.
  • Chill completely before serving.

Nutrition

Calories: 466kcal | Carbohydrates: 52g | Protein: 8g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 361mg | Potassium: 293mg | Fiber: 1g | Sugar: 41g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 162mg | Iron: 1mg
Keyword: Pina Colada Cheesecake Bars
Pina Colada Cheesecake Bars collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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