Piña Colada Cheesecake Bars are a easy and straightforward approach to serve cheesecake!
No forks or plates required! Simply seize one and go!
That includes Pineapple Butter Rum topping which by the way in which, is life altering!
Creamy and tangy and refreshing and so summery!
However I’ll warn you forward of time, watch out you don’t eat the entire topping earlier than the cheesecake is prepared!
WATCH HOW TO MAKE THESE CHEESECAKE BARS
Notes for Success:
Baking every part in a 9″ x 9″ cake pan that has been lined with an overhang of parchment paper will assist in straightforward removing.
Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes *not sponsored
I’ve not had success with every other model in BAKED recipes
BE SURE TO CHECK OUT MY TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Cornstarch is a really troublesome ingredient to measure constantly with a quantity spoons measure
So whereas I record each measures under I can’t stress sufficient how the grams measure with a kitchen scale goes to provide the finest outcomes
Piña Colada Cheesecake Bars
Substances
For the Crust:
- 10 Graham Crackers 140g
- ½ cup Shredded Flaked Coconut 35g
- 5 Tbs Vegan Butter 85g
For the Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- 1 Tbs Coconut Extract 15ml
- 2 teaspoon Vanilla Bean Paste 10ml
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g *see notes
- 2 Tbs All Goal Flour 16g
- 6 ounces Full Fats Coconut Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 1 Tbs Rum extract *non-compulsory 15ml
- ½ cup Unsweetened Desiccated Coconut *non-compulsory 35g
For the Pineapple Topping:
- 2½ cups Crushed Pineapple with juice
- 2 Tbs Cornstarch 16g
- 4 Tbs Vegan Butter 4 Tablespoons 56g
- 4 teaspoons Spiced Rum Extract *non-compulsory 20ml
- ¼ cup Flaked Coconut for the garnish *non-compulsory 17g
Directions
-
First put together the cake pan with an overhang of parchment paper for simple removing *see video tutorial
-
Subsequent put together the graham cracker crust by crushing the graham crackers in a meals processor to effective crumbs.
-
Add the melted vegan butter & pulse till it resembles moist sand, then add the coconut simply to mix
-
Press the crumbs into the ready greased & parchment lined cake pan evenly on the underside and up the edges. Freeze when you put together the cheesecake batter
-
Inserting the entire cheesecake substances aside from the non-compulsory coconut, into the work bowl of your meals processor and pulse to mix
-
Scrape the edges of the bowl to make sure a fair combine then mix once more to a easy combination
-
Pour the batter into the crust & then sprinkle the desiccated coconut over prime of the batter, this types a pleasant crust on prime of the cheesecake bar whereas baking
-
Bake the cheesecake pan in a bigger pan (i used a 9″ x 13″ pan) to make a water bathtub in a preheated 350°F oven and bake for 50 minutes.
-
Shake the pan gently if the middle is agency to barely jiggly however not liquid it’s accomplished.
-
Take away the pan from the oven & cool at room temperature.
-
The refrigerate to set to chilly.
-
In the meantime put together the pineapple topping by combining the juice from the pineapple can in a small sauce pot with the cornstarch & vegan butter.
-
Cook dinner over medium excessive warmth whisking consistently till it involves a full boil
-
Take away from the warmth & add the spiced rum extract & the crushed pineapple, switch to a bowl or container to chill
-
As soon as the cheesecake is totally chilly & set, unfold the pineapple topping over the whole prime then take away it from the pan by pulling it out by the parchment paper flaps.
Video
Notes
Storage Pineapple Cheesecake Bars have to be saved refrigerated however can keep at room temperature throughout service for as much as 2 hours. Cheesecake bars will keep contemporary wrapped nicely within the fridge for as much as 1 week. I don’t freeze vegan cheesecakes, I really feel they tackle an odd texture upon thawing.
