Description
These Vegan Piña Colada Cheesecake Bars are a tropical delight combining creamy cashew-based cheesecake with a crunchy gingersnap and macadamia nut crust. Infused with pineapple, coconut, and a hint of rum, these bars are perfect for a refreshing, dairy-free dessert that captures the flavors of a classic piña colada.
Ingredients
Scale
Crust
- 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
Filling
- 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)
Instructions
- Preparation: Ensure your canned coconut cream has been refrigerated for 24 hours so it solidifies. Soak the raw cashews in cold water for 8 hours or overnight, then drain and rinse. Line an 8×8-inch or 9×9-inch square pan with parchment paper and set a rack in the lower middle position of your oven.
- Make the crust: In a food processor, blend the gingersnap cookies and macadamia nuts until finely ground. Add shredded coconut, sea salt, and melted coconut oil. Blend until the mixture is sticky and cohesive. If needed, add a splash more coconut oil or maple syrup for extra binding or sweetness.
- Preheat oven: Preheat your oven to 350°F (176°C) and clean out the food processor bowl.
- Press the crust: Evenly press the crust mixture into the bottom of the prepared pan using a flat-bottomed measuring cup or your fingers. Refrigerate the crust for 30 minutes to firm up while preparing the filling.
- Make the filling: In the food processor, blend soaked cashews with coconut cream until the texture resembles ricotta cheese. Add vegan cream cheese, melted coconut oil, lemon juice, cane sugar, arrowroot powder, and salt; blend until utterly smooth and creamy, scraping sides as necessary.
- Flavor the filling: Add orange zest, vanilla extract, optional coconut rum, and 4 tablespoons of the reserved pineapple juice to the filling mixture. Blend briefly to combine. Remove the blade and gently fold in the crushed pineapple with a spatula to keep some texture.
- Assemble and bake: Pour the cheesecake filling over the chilled crust and smooth the surface with a silicone spatula. Bake for 35-45 minutes, until edges are slightly dry and the center is just a little jiggly but not wiggly—approximately 40 minutes.
- Cool and chill: Let the cheesecake bars rest at room temperature for 15 minutes. Then transfer the pan into the refrigerator and chill for at least 4 hours or overnight until fully set.
- Serve: Before serving, top the bars with fresh diced pineapple and toasted coconut flakes. Slice into bars and store leftovers in the fridge.
Notes
- Soaking cashews overnight ensures a creamy filling texture.
- If using salted macadamia nuts, use sea salt sparingly in the crust to avoid oversalting.
- You can substitute macadamia nuts with pecans if preferred.
- Refrigeration of coconut cream is essential to solidify and allow for the right consistency in the filling.
- The optional coconut rum adds authentic piña colada flavor but can be omitted for a non-alcoholic version.
- Adjust sweetness by varying the amount of maple syrup in the crust or cane sugar in the filling.
- For best texture, avoid overbaking; the center should remain slightly jiggly when done.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes (excluding cashew soaking)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Tropical
Keywords: vegan cheesecake, piña colada bars, coconut pineapple dessert, dairy-free cheesecake, tropical vegan dessert
