Ingredients for Pina Colada Cheesecake Bars
- 1 ½ cups graham cracker crumbs
- Coconut Flour
- Turbinado Sugar
- Ground Ginger
- ¼ cup (½ stick) melted unsalted butter
- Canola Oil
- 1 tablespoon water
- Cooking Spray
- 2% Fat Cottage Cheese
- ¼ cup sugar (plus ½ cup for filling)
- Fat Free Cream Cheese
- Lemon Rind
- Fresh Lemon Juice
- ¼ cup pineapple juice
- 1 teaspoon vanilla extract
- pinch of salt
- Egg Substitute
- Fresh Pineapple
- Unsweetened Dried Shredded Coconut
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How to Make Pina Colada Cheesecake Bars
- Preheat oven to 350°F (175°C).
- **Crust:** In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup shredded sweetened coconut, ¼ cup sugar, and a pinch of salt.
- Add ¼ cup (½ stick) melted unsalted butter, 2 tablespoons coconut oil, and 1 tablespoon water to the crumb mixture.
- Toss until evenly moistened.
- Press the mixture firmly into the bottom of an 8x8 inch baking pan coated with cooking spray.
- Bake for 10 minutes. Remove from oven and let cool completely on a wire rack.
- **Filling:** In a food processor, combine 16 ounces (2 cups) small-curd cottage cheese, 8 ounces cream cheese (softened), ½ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon rum extract (optional), ¼ cup pineapple juice, and 2 tablespoons shredded sweetened coconut. Process until completely smooth and creamy.
- Add 2 large egg whites (or 4 tablespoons egg substitute) and process until just combined.
- Pour the filling over the cooled crust.
- Bake for 33-35 minutes, or until the filling is set around the edges but still slightly jiggly in the center.
- Let cool completely on a wire rack for at least 10 minutes.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully chill and set.
- **Topping:** Before serving, top with ¼ cup drained crushed pineapple and 2 tablespoons shredded sweetened coconut.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
36g
Fat
10g
Carbs
4g