Piña Colada Cheesecake Bars
Coconut cheesecake, topped with easy to make pineapple curd, freshly whipped cream, toasted coconut, and a maraschino cherry. Heaven, right?
Ingredients
Base
- 1 1/2 cups (150 g) graham crackers
- 1/4 cup (55 g) unsalted butter, melted
- 1/4 cup (50 g) caster sugar
- 1/2 tsp salt
Cheesecake
- 2 blocks (500 g) cream cheese, softened
- 1/2 cup (110 g) caster sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup (250 ml) coconut milk, canned
- 3 large eggs
- 3/4 cup (50 g) coconut flakes
Pineapple Curd
- 1/3 cup (40 g) corn starch
- 1 cup (210 g) caster sugar
- 10 egg yolks
- 1 cup (250 ml) pineapple juice
- 3/4 cup (170 g) unsalted butter, chilled and cubed
Whipped Cream
- 2 cups (500 ml) heavy cream
- 1 tsp vanilla bean paste
Decorations
- 3/4 cup (50 g) 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 | Carbohydrates: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
Have you tried this recipe?Tag me on instagram @thescranline!