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Piña Colada Cheesecake Bars to kick off this summer time social gathering
Solely this time I don’t even care if nobody reveals up! That simply means extra for me!
Normally I’m searching for a quick exit technique to get my fav desserts away from me so I don’t eat each final crumb
Besides this time I don’t even care, I would like these all to myself!
Pineapple Butter Rum topping and coconut graham crust is the perfect pair up!
Creamy and tangy and refreshing and so summery!
However I’ll warn you forward of time, watch out you don’t eat all the topping earlier than the cheesecake is prepared!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE CHEESECAKE BARS
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Notes for Success:
Baking the whole lot in a 9″ x 9″ cake pan that has been lined with an overhang of parchment paper will help in simple elimination.
At instances I add an addition of agency tofu instead of a number of the cream cheese for a lightened up model and to chop a number of the fats energy.
I don’t discover a particularly noticeable distinction within the consequence of straight vegan cream cheese versus the tofu addition, so for me I just like the tofu model.
Moreover Tofutti Cream Cheese is the one model I’ll use for my BAKED recipes *not sponsored
I’ve not had success with every other model in BAKED recipes; for some purpose another manufacturers I’ve tried have damaged down into an oily mess when baked.
Nonetheless extra lately I attempted Violife once more and it really works! Though I nonetheless want the Tofutti model
Cornstarch is a really tough ingredient to measure persistently with a quantity spoons measure
So whereas I record each measures under I can not stress sufficient how the grams measure with a kitchen scale goes to provide the greatest outcomes.
Many instances folks have complained that their custard or cheesecake is like rubber they usually don’t know why!
Yield: 12-16 Bars
Piña Colada Cheesecake Bars
Prep Time
1 hour half-hour
Prepare dinner Time
50 minutes
Whole Time
2 hours 20 minutes
Elements
For the Crust:
- Graham Crackers 10 sheets (140g)
- Shredded Flaked Coconut *candy or unsweet *your possibility ½ cup (35g)
- Vegan Butter melted 6 tablespoons (85g)
For the Cheesecake:
- Vegan Cream Cheese 12ounce (339g) *see notes
- Agency Tofu 4ounces (113g) * see notes
- Vegan Butter melted 2 tablespoons (28g)
- Coconut Extract 1 Tablespoon (15ml)
- Vanilla Bean Paste 2 teaspoons (10ml)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g) *see notes
- All Goal Flour 2 Tablespoons (16g)
- Full Fats Coconut Milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 2 teaspoons
- Salt ¼ teaspoon
- Rum extract *non-obligatory 1 Tablespoon (15ml)
- Unsweetened Desiccated Coconut ½ cup (35g) *non-obligatory
For the Pineapple Topping:
- 1 Can 20oz Crushed Pineapple in 100% juice that is equal to approx 2.5 cups crushed Pineapple in 1 cup juice
- Cornstarch 2 Tablespoons (16g)
- Vegan Butter 4 Tablespoons (56g)
- Spiced Rum Extract or Spiced Rum 4 teaspoons (20ml)
- Shredded Flaked Coconut for the garnish *non-obligatory roughly ¼ cup (17g)
Directions
- First put together the cake pan with an overhang of parchment paper for straightforward elimination *see video tutorial
- Subsequent put together the graham cracker crust by crushing the graham crackers in a meals processor to nice crumbs.
- Add the melted vegan butter and pulse till it resembles moist sand, then add the coconut simply to mix
- Press the crumbs into the ready greased & parchment lined cake pan evenly on the underside and up the perimeters.
- Freeze when you put together the cheesecake batter
- Putting all the cheesecake components aside from the non-obligatory coconut, into the work bowl of your meals processor and pulse to mix
- Scrape the perimeters of the bowl to make sure an excellent combine then mix once more to a clean combination
- Pour the batter into the crust after which sprinkle the desiccated coconut over high of the batter, this kinds a pleasant crust on high of the cheesecake bar whereas baking
- Bake the cheesecake pan in a bigger pan (i used a 9″ x 13″ pan) to make a water tub in a preheated 350°F oven and bake for 50 minutes.
- As a result of we’re making bars, the cheesecake ought to completed baking in much less time than an everyday deeper cheesecake pan.
- Shake the pan gently if the middle is agency to barely jiggly, however not liquid, it’s executed.
- Take away the pan from the oven and funky at room temperature.
- The refrigerate to set to chilly.
- In the meantime put together the pineapple topping by combining the juice from the pineapple can in a small sauce pot with the cornstarch and vegan butter.
- Prepare dinner over medium excessive warmth whisking continually till it involves a full boil
- Take away from the warmth and add the spiced rum extract and the crushed pineapple, switch to a bowl or container to chill
- As soon as the cheesecake is totally chilly & set, unfold the pineapple topping over your entire high then take away it from the pan by pulling it out by the parchment paper flaps.
- Lower into bars and serve!
Notes
Pineapple Cheesecake Bars have to be stored refrigerated however can keep at room temperature throughout service for as much as 2 hours.
Cheesecake bars will keep contemporary wrapped nicely within the fridge for as much as 1 week
I don’t like to freeze vegan cheesecakes, I really feel they tackle an odd texture upon thawing.
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