Pina Colada Cheesecake Squares
Day 3 of our tropical getaway and I bring to you these awesome Pina Colada Cheesecake Squares. I had the ingredients for these squares already at home. Leftover from Halloween I had two packages of cream cheese.
A full can of crushed pineapple minus 1 Tbsp. for another recipe, coconut, etc. So I wanted to come up with a dessert that would bring the tropics inside your home. These little squares are great!! A fabulous make-ahead dessert that won’t make you feel so full like a big slice of cheesecake will.
Sit back, relax, and think of the warm sun kissing your face as you eat this delightful dessert. Let it take you to the tropics. We can only dream!!!!
Pina Colada Cheesecake Squares
A delightful dessert that will remind you of the tropics!!
Ingredients
Crust
- 1 1/2 cups flour
- 1/2 cup butter
- 1/4 cup sugar
Cheesecake Layer
- 2-8 oz. pkg. cream cheese
- 1/2 cup sugar
- 3 eggs
- Pineapple juice drained from crushed pineapple
- 1 1/2 tsp. coconut extract
Pina Colada Topping
- 1/4 cup flour
- 1/4 cup sugar
- 1 cup shredded coconut
- 1 cup pineapple juice
- 14 oz. crushed pineapple drained and juice reserved for the cheesecake layer
Instructions
- Preheat oven to 350F. Spray an 8x12" pan with cooking spray and line with parchment paper letting the edges hang over.
- Mix crust ingredients together and press into prepared pan. Bake for 15 min. until just starting to turn golden.
- While the crust is baking mix in a standup mixer with a paddle attachment the cream cheese and sugar. Add eggs one at a time.
- Add the pineapple juice and the coconut extract. Pour over the warm crust and bake for 40 min. or until set. Let cool.
- To make the topping combine the sugar, flour, and pineapple juice in a small pan with bringing to a simmer stirring. Continue to cook until thickened.
- Remove from heat and add the pineapple and the coconut.
- Spread the topping over the cooled cheesecake layer and refrigerated until completely cooled.
- Remove the cheesecake carefully from the dish, using the parchment paper, and slice into squares.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 481Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 278mgCarbohydrates: 56gFiber: 2gSugar: 37gProtein: 7g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Comments & Reviews
Marla says
These are in the oven…but I’m confused about the topping. How can I used the reserved pineapple juice in the “Cheesecake Layer” AND in the “Pina Colada Topping”, too? Not sure… Thanks!
Noshing with the Nolands says
Sorry if that is confusing, you need an additional 1 cup of pineapple juice for the topping. The juice from the can is only used in the cheesecake layer.
Marla says
Thank you. Now that makes sense. Also, I used the parchment paper, as directed, and the crust got far too brown. I think I might try them without the parchment paper next time. But…I cut the crust off, and they were delicious. Thank you for sharing!
Noshing with the Nolands says
I don’t think the parchment would make it brown more, I just use it for ease of getting the squares out. Bake it less the first time, it should be very lightly colored but still remaining pale. Make sure you are in the middle of the oven too!
Lyndsie says
I’m about to making the topping part, and I notice that it just calls for 1/4 flour. 1/4 what? I’m assuming cup, but I’m unsure and hesitant. Please help! Thanks
Noshing with the Nolands says
Yes it is 1/4 CUP flour, sorry about that.
Lyndsie says
Thanks so much, it turned out fantastic! I’m excited!
Noshing with the Nolands says
I am excited they turned out fantastic, thanks so much for letting me know!!