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Piña Colada Cheesecake Bites

by Nick Makrides
Pina Colada Cheesecake Bars

These little bites of summer and pure heaven! Inspired by the cocktail, these little cheesecakes have everything you need wrapped up into a little delicious square. Coconut cheesecake, topped with easy to make pineapple curd, freshly whipped cream, toasted coconut, and a maraschino cherry. Pina Colada Cheesecake Bites! Heaven, right?

Extreme close up shot of Pina Colada Cheesecake Bars

Nick’s favorite thing…

I love how cute these cheesecake bars are. They kind of look retro right? I love the texture of the coconut cheesecake with the shredded coconut in it. Even though it’s a smooth and not-too-sweet cheesecake, it’s got a bit of a bite to it. And that pineapple butter on top? It kind of slowly drizzles down each little cheesecake bite which makes it look even cooler. Not to mention it tastes divine!

Top down shot of Pina Colada Cheesecake Bars

What do Pina Colada Cheesecake Bites taste like?

The cheesecake is creamy, with little specks of coconut. The pineapple butter on top is smooth and sweet. The golden coconut is toasty, the whipped cream fluffy, and the maraschino cherries? They’re just so darn cute!

Nick?? 10 egg yolks??? What am I supposed to do with all those egg whites!

Can I suggest making a delicious meringue? Or maybe a pavlova? I have a delicious one here that you can try!

Front shot of Mini Raspberry Pavlovas in baking tray.

What you need for the Pina Colada Cheesecake Bites

Ingredients image for Pina Colada Cheesecake Bars.

Graham crackers – you can use pretty much any type of vanilla cookie in it’s place.

Unsalted butter – if using salted butter, leave out the salt in this recipe

Caster sugar – also known as superfine sugar.

Salt – Just regular fine salt.

Cream cheese – make sure you use the block kind. Spreadable will not work here. And make sure it’s softened to ensure your mixture mixes up properly.

Vanilla extract – Make sure you’re using really good quality vanilla extract it makes all the difference.

Coconut milk – I used canned coconut milk for this recipe. It’s really creamy and can be found in the Asian section of your supermarket.

Eggs – I used large eggs. Make sure they’re are room temperature.

Coconut flakes – You can use sweetened or unsweetened ones. I would recommend the latter. Who needs extra sweetness? We want flavour!

Corn starch – this will help thicken up the pineapple curd.

Pineapple juice – I used pineapple juice from a carton; You can use canned pineapple juice if you like.

Heavy cream – This is the type of cream you use for whipping with at least 30% fat content.

Maraschino cherries – I bought mine from Dan Murphy’s in Australia. They can be found at most supermarkets or specialty supermarkets and delis.

How to make these cheesecake bites.

Base

Instructional image for Pina Colada Cheesecake Bars 01

  1. Line a baking tray with baking paper. Set aside.
  2. Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs.

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  1. Add the melted butter, sugar and salt and pulse to coat the crumbs.
  2. Pour the mixture into the baking tin.

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  1. Use the back of spoon to press firmly. Bake for 10 minutes and allow to cool.

Cheesecake

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  1. Add the cream cheese, caster sugar and salt to a large mixing bowl. Use an electric hand mixer to whip until fluffy and well combined, about 3 minutes.
  2. Scrape down the bowl. Add the vanilla extract and coconut milk. Mix until well combined.

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  1. Next, Add the eggs one at a time and mix, scraping down the before each addition.
  2. Lastly, add the coconut flakes and fold through using a spatula.

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  1. Add the mixture to the baking tin.
  2. Bake for 40 minutes. Once baked, take out of the oven and allow to cool to room temperature.

Toasted Flakes

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  1. Add the 3/4 cup of coconut flakes to a baking tray.
  2. Bake for 10 minutes on 170°C / 325°F. Allow to cool.

Pineapple Curd

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  1. Add the corn starch and sugar to a large, heat-proof mixing bowl. Use a whisk to combine.
  2. Add the egg yolks and whisk together until very well combined.

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  1. Add the pineapple juice and whisk in.
  2. Microwave for 1 minute at a time, whisking each time, until the mixture thickens. This can take anywhere between 6-10 minutes.

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  1. Once thickened, add the butter.
  2. Whisk in until the butter is melted and well combined. Set aside to cool.

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  1. Pour the mixture through a sieve, on top of the cheesecake.
  2. Spread around using a spatula and chill in the fridge for 4 hours or overnight.

Whipped Cream

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  1. Add the cream and vanilla extract to a large mixing bowl and whisk to stiff peaks.

Let’s Decorate!

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  1. Carefully lift out the cheesecake from the baking tin using the excess baking paper on the sides.
  2. Use a large knife to cut into 4 x 4 squares giving you 16 cheesecake bites.

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  1. Add the whipped cream to a piping bag fitted with an open star tip. Pipe little swirls on each bite.
  2. Sprinkle with toasted coconut.

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  1. Finish with a cherry.

Tips for making the Pina Colada Cheesecake Bites bars!

  • The pineapple curd on top will drizzle down ocne these bars are cut. That’s normal.

Top down close up shot of Pina Colada Cheesecake Bars

Other Recipes You Might Like!

Cookie Dough Cheesecake – perfect for chocolate chip cookie lovers!

Pineapple And Rum Cake – so soft, and that cream cheese is to die for!

Best Ever Pineapple Upside Down Cake – Easy, retro classic!

Hawaii Kawaii Cupcakes – cute or freaky? You decide!Close up shot of Pina Colada Cheesecake Bars

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I hope you guys enjoyed this simple but delicious Pina Colada Cheesecake Bites recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.

I’ll see you all on the following recipe. Happy baking!

N x

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Top down shot of Pina Colada Cheesecake Bars

Piña Colada Cheesecake Bars

Serves 16

5 from 1 vote
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 4 hrs 25 mins
Course: Dessert
Cuisine: American

Ingredients

Base

  • 1 1/2 cups graham crackers
  • 1/4 cup unsalted butter, melted
  • 1/4 cup caster sugar
  • 1/2 tsp salt

Cheesecake

  • 2 blocks cream cheese, softened
  • 1/2 cup caster sugar
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 cup coconut milk, canned
  • 3 large eggs
  • 3/4 cup coconut flakes

Pineapple Curd

  • 1/3 cup corn starch
  • 1 cup caster sugar
  • 10 egg yolks
  • 1 cup pineapple juice
  • 3/4 cup unsalted butter, chilled and cubed

Whipped Cream

  • 2 cups heavy cream
  • 1 tsp vanilla bean paste

Decorations

  • 3/4 cup coconut flakes
  • 16 maraschino cherries


Instructions

Base

  • Preheat your oven to 170°C / 325°F. Spray a 9-inch square baking tin with oil spray and line the bottom and sides with baking paper. I use little baking clips to help keep the baking paper in place when it’s in the oven. You want to make sure there’s excess baking paper hanging over the edges.
  • Add the graham crackers to the bowl of a food processor and blitz until you reach fine crumbs. Add the melted butter, sugar and salt and pulse to coat the crumbs. Pour the mixture into the baking tin and use the back of spoon to press firmly. Bake for 10 minutes and allow to cool.

Cheesecake

  • Add the cream cheese, caster sugar and salt to a large mixing bowl. Use an electric hand mixer to whip until fluffy and well combined, about 3 minutes.
  • Scrape down the bowl. Add the vanilla extract and coconut milk. Mix until well combined. Add the eggs one at a time and mix, scraping down the before each addition. Lastly, add the coconut flakes and fold through using a spatula.
  • Add the mixture to the baking tin. Once baked, takeout of the oven, and allow to cool to room temperature.

Toasted Coconut Flakes

  • Add the 3/4 cup of coconut flakes to a baking tray and bake for 10 minutes on 170°C/ 325°F. Allow to cool.

Pineapple Curd

  • Add the corn starch and sugar to a large, heat-proof mixing bowl. Use a whisk to combine. Add the egg yolks and whisk together until very well combined. Add the pineapple juice and whisk in.
  • Microwave for 1 minute at a time, whisking each time, until the mixture thickens. This can take anywhere between 6-10 minutes. Once thickened, add the butter and whisk in until the butter is melted and well combined. Set aside to cool.
  • Pour the pineapple curd into the baked and cooled down cheesecake. Spread around evenly and chill for 4 hours, ideally overnight.

Whipped Cream

  • Add the cream and vanilla extract to a large mixing bowl and whisk to stiff peaks.

Let's Decorate!

  • Carefully lift out the cheesecake from the baking tin using the excess baking paper on the sides. Use a large knife to cut into 4 x 4squares giving you 16 cheesecake bites.
  • Add the whipped cream to a piping bag fitted with an open star tip. Pipe little swirls on each bite. Sprinkle with toasted coconut and finish with a cherry.

Notes

Storage
These cheesecake bites can be stored in an airtight container for up to three days. Please note, the pineapple curd on top is not designed to be firm enough to keep its shape. It’s more like a sauce that slowly drizzles its way down the cheesecake.

Nutrition

Calories : 469kcal
Carbonhydrates: 20g
Protein: 5g
Fat: 36g
Saturated Fat: 23g
Polyunsaturated Fat: 2g
Monounsaturated Fat : 8g
Trans Fat : 1g
Cholesterol: 224mg
Sodium: 203mg
Potassium : 202mg
Fiber: 2g
Sugar : 10g
Vitamin A: 1003IU
Vitamin C: 2mg
Calcium: 60mg
Iron: 1mg
Nutrition Disclosure

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6 comments

Michele Smith August 16, 2021 - 7:37 pm

Tips for making the cheesecake bars!
The pineapple curd on top will drizzle down once these bars are cut. That’s normal.
Make sure when making the pineapple curd, you slowly introduce the hot milk to the egg yolks as shown in the video.
Hi Nick, I love your recipes. However, when you prepared the pineapple curd in the video, you didn’t add any hot milk to the egg & sugar mixture. You just added the pineapple juice. Are you supposed to add hot milk to temper the mixture first? if so, how much hot milk? Please advise. Thanks.

Reply
Nick Makrides August 17, 2021 - 4:18 am

Ah sorry about that! Took some digging to figure out what happened but that tip should not be there! Thanks so much for letting me know. I’ve edited it out of the tips section! Thanks again Michele! N x

Reply
Michele Smith August 18, 2021 - 8:54 pm

Thanks Nick. Be well. Michele

Reply
Nick Makrides September 19, 2021 - 3:15 am

Thanks Michele! You too! N x

Reply
Carol Cole September 2, 2021 - 11:44 pm

Would it be possible to substitute coconut creme for the coconut milk?

Reply
Nick Makrides September 19, 2021 - 2:28 am

In the batter? Yep, that should work fine! N x

Reply

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