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–+ servings
David Murphy

Pina Colada Cheesecake Bars

These Pina Colada Cheesecake Bars are sinfully delicious and creamy!
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 Bars
Course: Cheesecakes
Cuisine: American

Ingredients
  

CRUST
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter melted
CHEESECAKE FILLING
  • 2 8 ounce blocks cream cheese, softened
  • 1/2 cup sugar
  • 1 cup coconut milk
  • 3 large eggs
  • 3/4 cup sweetened shredded coconut
PINEAPPLE LAYER
  • 2 boxes 3 ounce each pineapple gelatin
  • ⅓ cup boiling water
  • 2 boxes 3.4 ounce each vanilla instant pudding & pie filling mix
  • 2 ½ cups cold milk
TOPPING
  • 1 8 ounce container whipped topping
  • 1 cup sweetened shredded coconut toasted
  • 12 maraschino cherries

Instructions
 

  1. Preheat oven to 325 degrees. In a medium bowl, combine graham crackers with sugar, and melted butter until well combined. Pour the crust mixture into a greased 9x13 baking dish. Press layer down firmly and spread evenly.
  2. Bake until just golden about 10-12 minutes. Remove from the oven and set aside.
  3. Prepare the fillings.In a large bowl using an electric mixer beat the cream cheese and sugar until fluffy.
  4. Next add in the coconut milk and eggs until well combined.
  5. Stir in the shredded coconut.
  6. Pour the cheesecake mixture over the crust and bake in the oven for 45 minutes.
  7. Once done, remove from oven and cool completely. Then place the pan in the fridge to chill for 2 hours.
  8. Next make the pineapple layer.
  9. In small bowl, place the 2 packets of pineapple gelatin, and add the boiling water.
  10. Whisk together until combined and most of the gelatin is dissolved.
  11. In medium bowl, whisk together the dry pudding mixes and milk until well combined.
  12. Whisk the pineapple gelatin into the vanilla pudding until completely combined. Pour over the chilled cheesecake layer.
  13. Chill again for 5 minutes.
  14. Make your toasted coconut by placing the 1 cup shredded coconut in a dry pan over medium low heat stirring constantly until golden brown.
  15. Spread the whipped topping over the pineapple layer.
  16. Top with the toasted shredded coconut and cherries.
  17. Chill for 2 hours before serving.

Notes

●Store leftovers in an airight container for up to 3 days.
●You can garnish with pineapple chunks on top if you like.
●You can substitute golden oreo crumbs if you like.

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