Pina Colada Cheesecake Bars
Transport yourself to a tropical paradise with these Pina Colada Cheesecake Bars! A delicious graham cracker crust is layered with creamy coconut cheesecake, a luscious pineapple topping, and finished off with whipped cream, toasted coconut, and maraschino cherries. Perfect for summer gatherings!
Ingredients:
For the Crust:
1 cups graham cracker crumbs
cup sugar
6 tablespoons butter, melted 杻
For the Cheesecake Filling:
2 8 oz blocks cream cheese, softened 燎
cup sugar
1 cup coconut milk 便
3 large eggs 讀
cup sweetened shredded coconut 便
For the Pineapple Layer:
2 boxes 3 oz each pineapple gelatin
cup boiling water
2 boxes 3.4 oz each vanilla instant pudding & pie filling mix
2 cups cold milk 拏
For the Topping:
1 8 oz container whipped topping 療
1 cup sweetened shredded coconut, toasted 便
12 maraschino cherries
Instructions:
1 Prepare the Crust:
Preheat oven to 325F 163C.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture into a greased 9×13 inch baking dish and bake for about 12 minutes, or until just golden. Set aside to cool.
2 Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until fluffy using an electric mixer.
Add the coconut milk and eggs, mixing until well combined.
Stir in the shredded coconut.
Pour the cheesecake mixture over the cooled crust and bake for 45 minutes.
Remove from the oven and let cool completely before placing in the fridge to chill for 2 hours.
3 Prepare the Pineapple Layer:
In a small bowl, whisk together the pineapple gelatin with boiling water until most of the gelatin is dissolved.
In a medium bowl, whisk together the vanilla pudding mix and cold milk until combined.
Stir the pineapple gelatin mixture into the pudding mixture until smooth.
Pour this layer over the chilled cheesecake and chill again for 5 minutes.
4 Make the Topping:
Toast the shredded coconut in a dry pan over medium-low heat, stirring constantly until golden brown.
Spread the whipped topping over the chilled pineapple layer, then sprinkle the toasted coconut on top.
Garnish with maraschino cherries.
5 Chill & Serve:
Chill for an additional 2 hours before slicing and serving.
Enjoy your tropical escape with these decadent cheesecake bars!
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