Vegan Piña Colada Cheesecake Bars
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5.0
45 reviews
Excellent
Vegan Piña Colada Cheesecake Bars
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Bring something special to the table with this well-loved recipe.
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Ingredients
Crust
- 5 ounces vegan gingersnap cookies
- 1/2 cup unsweetened shredded coconut (can sub coconut flakes)
- 1/2 cup macadamia nuts (can substitute with pecans)
- 1 pinch sea salt (if your macadamia nuts are salted, be very sparing with salt)
- 4 tbsp refined coconut oil, melted
- 1/2 tbsp maple syrup
Cheesecake Filling
- 1.5 cups raw cashews, soaked in water for 8 hours or overnight
- 3/4 cup refrigerated coconut cream (I used canned coconut cream, but you can also scoop out the thick white portion from a refrigerated can of coconut milk)
- 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
Topping
- 1 small fresh pineapple, diced (or pre-chopped fresh pineapple)
- coconut flakes, toasted
Instructions
Preparation
- Make sure you’ve refrigerated your canned coconut milk or canned coconut cream for 24 hours so that it is solidified.
- Soak your cashews in cold water for 8 hours. Drain the cashews and rinse.
- Prepare the pan. Set a rack in the lower middle position. Line an 8x8-inch (20x20 cm) square pan or 9x9-inch (23x23 cm) square pan with parchment paper.
Make the crust
- In a food processor, blend the gingersnaps and macadamia nuts until they are finely ground. Then add the coconut flakes, salt, and melted coconut oil. Blend until the crust comes together and can be pressed between your fingers. If the mixture is not sticky enough, add a splash more of coconut oil (or maple syrup, if you’d like more sweetness).
- Preheat the oven to 350°F/176°C and wipe out the food processor bowl.
- Press the crust into the bottom of the lined baking pan and press it down evenly on the bottom of the pan (I use a flat-bottomed measuring cup to get the crust even). Refrigerate for 30 minutes to set while you make the filling
Make the cheesecake filling
- Add the soaked and drained cashews and coconut cream to the food processor. Blend until the mixture resembles ricotta cheese. Add the cream cheese, coconut oil, lemon juice, sugar, arrowroot powder, and salt. Blend until the mixture is smooth and creamy, scraping down the sides as needed.
- Add the orange zest, vanilla, rum (if using), and 4 tablespoons of the reserved pineapple juice. Blend briefly to incorporate. Remove the food processor blade and gently fold in the crushed pineapple with a spoon or spatula.
Bake the cheesecake
- Pour the cheesecake batter on top of the refrigerated crust and smooth out the top with a silicone spatula. NOTE: if using an 8x8-inch pan, you will likely have a bit of extra batter leftover.
- Bake in the oven for 35-45 minutes, or until the edges look very slightly dry and the center appears just a little jiggly but not wiggly. Mine took exactly 40 minutes.
- Let the bars rest for 15 minutes at room temperature, then transfer the pan to the refrigerator. Refrigerate until completely chilled, at least 4 hours or overnight.
- Before serving, top with fresh diced pineapple and toasted coconut flakes. Slice into bars. Store leftovers in the fridge.
Notes
- * To solidify the coconut cream, refrigerate a can of full-fat coconut milk for 24 hours or more. Most cans will yield 1/2-3/4 cup of solid coconut cream. You can also buy canned coconut cream separately
- ** Using canned pineapple is easiest, but if you have fresh pineapple, you’ll get even more tropical fruity flavor. To crush fresh pineapple, add pineapple chunks to a food processor and pulse a few times until the pineapple is in small pieces (about 2/3 cup). To get pineapple juice, add more pineapple chunks to a food processor with some water (1/4 cup water for 2 cups pineapple), blend until you have a smooth puree, and then strain over a fine mesh sieve.
Nutrition Information
Show Details
Calories
338kcal
(17%)
Carbohydrates
30g
(10%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
142mg
(6%)
Potassium
264mg
(8%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
43IU
(1%)
Vitamin C
31mg
(34%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16cheesecake bars
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 142mg | 6% |
| Potassium | 264mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 31mg | 34% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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