Vegan Piña Colada Cheesecake Bars

Name: Vegan Piña Colada Cheesecake Bars
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 5 ounces vegan gingersnap cookies; 1/2 cup unsweetened shredded coconut ((can sub coconut flakes)); 1/2 cup macadamia nuts ((can substitute with pecans)); 1 pinch sea salt ((if your macadamia nuts are salted, be very sparing with salt)); 4 tbsp refined coconut oil, melted; 1/2 tbsp maple syrup; 1.5 cups raw cashews, (soaked in water for 8 hours or overnight ); 3/4 cup refrigerated coconut cream; 8 oz vegan cream cheese; 2 tbsp refined coconut oil, melted; 3 tbsp freshly squeezed lemon juice; 1/4 cup + 2 tablespoons (70-75g) organic cane sugar; 2 tbsp arrowroot powder or cornstarch; 1/4 tsp fine sea salt; 1 medium orange, zested; 2 tsp pure vanilla extract; 2-4 tbsp Malibu, or other coconut rum ((optional)); 8 oz can crushed pineapple or freshly crushed pineapple, juice reserved; 1 small fresh pineapple, diced ((or pre-chopped fresh pineapple)); coconut flakes, (toasted)

Instructions

Prep:30minCook:1h 30min

Enjoy a virtual tropical vacation with these Vegan Piña Colada Cheesecake Bars! The crust is made with macadamia nuts, coconut and gingersnaps, and the cheesecake filling is sweet yet a little tart, creamy and decadent but 100% vegan.

Updated at: Sun, 02 Nov 2025 07:22:04 GMT