Vegan Piña Colada Cheesecake Bars
User Reviews
5
Vegan Piña Colada Cheesecake Bars
Description
Vegan Piña Colada Cheesecake Bars start with a crust blending gingersnap cookies, macadamia nuts, shredded coconut, a touch of salt, and melted coconut oil to form a sweet, textured base. The crust is pressed into a lined pan then chilled before baking.
The cheesecake filling uses cashews soaked overnight for creaminess, coconut cream solidified by refrigeration, and vegan cream cheese. Coconut oil, lemon juice, vanilla extract, organic cane sugar, arrowroot powder, and orange zest create a smooth, tropical-flavored filling. The optional addition of coconut rum adds authentic piña colada aroma.
Crushed pineapple is folded in, contributing moisture and sweetness, and the bars are topped with fresh pineapple chunks and toasted coconut flakes before chilling to set. The result is a layered, vegan dessert bar capturing the essence of piña coladas without dairy or eggs.
Refrigerating the coconut milk or cream beforehand is necessary to separate the solid cream for a rich texture. Fresh pineapple can be processed to yield juice or chunks to maximize fruity flavor. The bars are baked at moderate temperature to set the crust and filling evenly.
Ingredients
Crust
- 5 ounces gingersnap cookies vegan
- 1/2 cup coconut can sub coconut flakes, unsweetened, shredded
- 1/2 cup macadamia nuts (can substitute with pecans)
- 1 pinch salt if your macadamia nuts are salted, be very sparing with salt, sea salt
- 4 tbsp coconut oil refined, melted
- 1/2 tbsp maple syrup
Cheesecake Filling
- 1.5 cups raw cashews soaked in water for 8 hours or overnight
- 3/4 cup coconut cream I used canned coconut cream, but you can also scoop out the thick white portion from a refrigerated can of coconut milk, refrigerated
- 8 oz vegan cream cheese
- 2 tbsp coconut oil refined, melted
- 3 tbsp lemon juice freshly squeezed
- 1/4 cup + 2 tablespoons (70-75g) organic cane sugar
- 2 tbsp arrowroot powder or cornstarch
- 1/4 tsp salt fine sea salt
- 1 orange medium, zested
- 2 tsp vanilla extract pure
- 2-4 tbsp coconut rum optional, Malibu or other brand
- 8 oz crushed pineapple can or freshly crushed, juice reserved
Topping
- 1 small pineapple or pre-chopped fresh pineapple, fresh, diced
- 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 obtain solid coconut cream, refrigerate full-fat canned coconut milk for at least 24 hours and scoop off the thickened portion.
- Use canned crushed pineapple for convenience, or process fresh pineapple chunks in a food processor to yield fresh crushed pineapple and juice for enhanced flavor.
- To make the crust sticky enough, add a little more melted coconut oil or maple syrup if needed before pressing into the pan.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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