Name: Vegan Piña Colada Cheesecake Bars Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Cuisine: Vegan
Ingredients: 5 ounces vegan gingersnap cookies; 1/2 cup unsweetened shredded coconut (or coconut flakes); 1/2 cup macadamia nuts (or substitute with pecans); 1 pinch sea salt (adjust if macadamia nuts are salted); 4 tbsp refined coconut oil, melted; 1/2 tbsp maple syrup; 1.5 cups raw cashews, soaked in water for 8 hours or overnight, drained and rinsed; 3/4 cup refrigerated coconut cream; 8 oz vegan cream cheese; 2 tbsp refined coconut oil, melted; 3 tbsp freshly squeezed lemon juice; 1/4 cup + 2 tablespoons (70-75g) organic cane sugar; 2 tbsp arrowroot powder or cornstarch; 1/4 tsp fine sea salt; 1 medium orange, zested; 2 tsp pure vanilla extract; 2-4 tbsp Malibu or other coconut rum (optional); 8 oz can crushed pineapple or freshly crushed pineapple, juice reserved; 1 small fresh pineapple, diced (or pre-chopped fresh pineapple); Coconut flakes, toasted (for topping)

Introduction

These Vegan Piña Colada Cheesecake Bars combine tropical flavors with a creamy, dairy-free texture that’s perfect for warm days or anytime you crave a refreshing treat. Featuring a crunchy gingersnap crust and a luscious pineapple-infused filling, they are sure to impress both vegans and non-vegans alike.

The image shows nine square pieces of a dessert bar laid out on a sheet of parchment paper over a white marbled surface. Each bar has three distinct layers: a light golden base that looks soft and crumbly, a thick middle layer made of bright yellow crushed pineapple chunks that spread evenly, and on top, toasted coconut flakes scattered across the pineapple, some with a light brown tint and others white. The bars are cut cleanly, and small crumbs are visible around them. Nearby, there are two bowls on the marbled surface: one white bowl filled with fresh pineapple chunks and one white bowl with toasted coconut flakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 ounces vegan gingersnap cookies

1/2 cup unsweetened shredded coconut (can substitute coconut flakes)

1/2 cup macadamia nuts (can substitute with pecans)

1 pinch sea salt (if nuts are salted, be very sparing)

4 tbsp refined coconut oil, melted

1/2 tbsp maple syrup

1.5 cups raw cashews (soaked in water for 8 hours or overnight)

3/4 cup refrigerated coconut cream

8 oz vegan cream cheese

2 tbsp refined coconut oil, melted

3 tbsp freshly squeezed lemon juice

1/4 cup + 2 tablespoons (70-75g) organic cane sugar

2 tbsp arrowroot powder or cornstarch

1/4 tsp fine sea salt

1 medium orange, zested

2 tsp pure vanilla extract

2-4 tbsp Malibu or other coconut rum (optional)

8 oz can crushed pineapple or freshly crushed pineapple, juice reserved

1 small fresh pineapple, diced (or pre-chopped fresh pineapple)

Coconut flakes (toasted, for topping)

Instructions

Step 1: Refrigerate canned coconut milk or coconut cream for 24 hours so it solidifies. Soak raw cashews in cold water for 8 hours, then drain and rinse.

Step 2: Preheat oven to 350°F (176°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper and set a rack in the lower middle position.

Step 3: In a food processor, blend gingersnap cookies and macadamia nuts until finely ground. Add shredded coconut, sea salt, and melted coconut oil; blend until mixture sticks together when pressed. Add more coconut oil or maple syrup if needed.

Step 4: Press the crust evenly into the bottom of the prepared pan using a flat-bottomed measuring cup or your fingers. Refrigerate for 30 minutes while preparing the filling.

Step 5: Clean the food processor bowl. Add soaked cashews and coconut cream; blend until texture resembles ricotta cheese.

Step 6: Add vegan cream cheese, melted coconut oil, lemon juice, organic cane sugar, arrowroot powder, and sea salt. Blend until smooth and creamy, scraping down sides as needed.

Step 7: Add orange zest, vanilla extract, coconut rum (if using), and 4 tablespoons of reserved pineapple juice; blend briefly to combine.

Step 8: Remove the blade and gently fold in the crushed pineapple using a spoon or spatula.

Step 9: Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula. Note: an 8×8-inch pan may leave some batter leftover.

Step 10: Bake for 35-45 minutes until edges look slightly dry and the center is just a little jiggly but not wobbly (about 40 minutes).

Step 11: Let the bars rest for 15 minutes at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled.

Step 12: Before serving, top with fresh diced pineapple and toasted coconut flakes. Slice into bars and enjoy.

Tips & Variations

Use pecans instead of macadamia nuts if desired; both add a lovely crunch to the crust.

For a boozy twist, adjust the amount of coconut rum or omit it entirely for a kid-friendly dessert.

To enhance the tropical flavor, try adding a pinch of ground ginger or a splash of pineapple juice to the filling.

Make sure to soak cashews well to ensure a smooth, creamy cheesecake texture.

Use a silicone spatula to gently fold in pineapple so the filling remains light and airy.

FAQs

Can I make these bars nut-free?

These bars rely on cashews and macadamia nuts for creaminess and crunch, so nut-free substitutions can be challenging. However, you might try using soaked sunflower seeds instead of cashews and crushed pretzels or oats for the crust, but results will vary.

What if I don’t have coconut cream?

If coconut cream is unavailable, refrigerate a can of full-fat coconut milk and scoop off the solidified cream on top. This can be used as a substitute with similar results in texture and flavor.