Piña Colada Cheesecake Bars a simple and easy way to serve cheesecake! No forks or plates required! Just grab one and go! Featuring Pineapple Butter Rum topping which by the way, is life changing! Creamy and tangy and refreshing and so summery! But I will warn you ahead of time, be careful you don’t... Read More The post Piña Colada Cheesecake Bars appeared first on Gretchen's Vegan Bakery.
Piña Colada Cheesecake Bars
a simple and easy way to serve cheesecake!
No forks or plates required! Just grab one and go!
Featuring Pineapple Butter Rum topping which by the way, is life changing!
Creamy and tangy and refreshing and so summery!
But I will warn you ahead of time, be careful you don’t eat all of the topping before the cheesecake is ready!
WATCH HOW TO MAKE THESE CHEESECAKE BARS
Notes for Success:
Baking everything in a 9″ x 9″ cake pan that has been lined with an overhang of parchment paper will aid in easy removal.
Tofutti Cream Cheese is the only brand I will use for my BAKED recipes *not sponsored
I’ve not had success with any other brand in BAKED recipes
BE SURE TO CHECK OUT MY TOFUTTI COPY CAT CREAM CHEESE RECIPE!
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a kitchen scale is going to give you the best results
Piña Colada Cheesecake Bars
Ingredients
For the Crust:
- 10 Graham Crackers 140g
- ½ cup Shredded Flaked Coconut 35g
- 5 Tbs Vegan Butter 85g
For the Cheesecake:
- 16 ounces Vegan Cream Cheese 454g
- 2 Tbs Vegan Butter melted 28g
- 1 Tbs Coconut Extract 15ml
- 2 teaspoon Vanilla Bean Paste 10ml
- 1 cup Granulated Sugar 200g
- 4 Tbs Cornstarch 32g
- 2 Tbs All Purpose Flour 16g
- 6 ounces Full Fat Coconut Milk 177ml
- 1 teaspoon Vegan Lactic Acid
- 1 Tbs Rum extract *optional 15ml
- ½ cup Unsweetened Desiccated Coconut 35g
For the Pineapple Topping:
- 2½ cups Crushed Pineapple with juice
- 2 Tbs Cornstarch 16g
- 4 Tbs Vegan Butter 4 Tablespoons 56g
- 4 teaspoons Spiced Rum Extract *optional 20ml
- ¼ cup Flaked Coconut for the garnish *optional 17g
Instructions
- First prepare the cake pan with an overhang of parchment paper for easy removal *see video tutorial
- Next prepare the graham cracker crust by crushing the graham crackers in a food processor to fine crumbs.
- Add the melted vegan butter & pulse until it resembles wet sand, then add the coconut just to combine
- Press the crumbs into the prepared greased & parchment lined cake pan evenly on the bottom and up the sides. Freeze while you prepare the cheesecake batter
- Placing all of the cheesecake ingredients except for the optional coconut, into the work bowl of your food processor and pulse to blend
- Scrape the sides of the bowl to ensure an even mix then blend again to a smooth mixture
- Pour the batter into the crust & then sprinkle the desiccated coconut over top of the batter, this forms a nice crust on top of the cheesecake bar while baking
- Bake the cheesecake pan in a larger pan (i used a 9" x 13" pan) to make a water bath in a preheated 350°F oven and bake for 50 minutes.
- Shake the pan gently if the center is firm to slightly jiggly but not liquid it is done.
- Remove the pan from the oven & cool at room temperature.
- The refrigerate to set to cold.
- Meanwhile prepare the pineapple topping by combining the juice from the pineapple can in a small sauce pot with the cornstarch & vegan butter.
- Cook over medium high heat whisking constantly until it comes to a full boil
- Remove from the heat & add the spiced rum extract & the crushed pineapple, transfer to a bowl or container to cool
- Once the cheesecake is completely cold & set, spread the pineapple topping over the entire top then remove it from the pan by pulling it out by the parchment paper flaps.
Video
Notes
The post Piña Colada Cheesecake Bars appeared first on Gretchen's Vegan Bakery.
