Pineapple Macadamia Coconut Cheesecake Bars

When I think of a delicious tropical dessert, I always imagine pineapple, macadamia, and coconut are involved! I love making desserts that don’t require any baking are are pretty simple to put together. I highly recommend making these delicious creamy Pineapple Macadamia Coconut Cheesecake Bars! They are made without any dairy, gluten, grains, or refined sugars and have a delightful coconut date crust. They definitely are summer in dessert form!

Why you will love this recipe

• It’s dairy, gluten, grain, and refined sugar free.
• It doesn’t require any baking or turning on your oven.
• It has so many fun tropical summer flavors.
• It is such a beautiful dessert that would be the star of the show at any summer party or event.
• There are no artificial dyes or flavors involved just real whole food ingredients.
• It is packed with healthy fats and fiber and consists of nutrient dense ingredients.

What you will need

Dates – For the crust we will blend Medjool dates that have been soaked in hot water to soften them a bit with some other ingredients. Dates are high in fiber and are rich in essential vitamins and minerals.

Shredded Coconut – We will use some coconut shreds in the crust as well as toasting some to top the cheesecake bars with.

Coconut Oil – I love using the organic raw virgin coconut oil by Artisana. I use it in the crust and filling of the cheesecake bars!

Coconut Flour – This is an excellent gluten free alternative flour that soaks up moisture and helps bind the date coconut crust.

Raw Cashews – Soaking raw cashews makes them very soft and perfect for blending up along with other ingredients to create the most smooth and creamy texture for cheesecakes.

DF Cream Cheese – Make sure to use a plain cream cheese.

Coconut Cream – This really adds a creamy texture and coconut flavor in the cheesecake bars.

Macadamia Nut Butter – Adding raw macadamia nut butter to the cheesecake filling is a game changer! It makes this recipe so rich and adds that Macadamia nut flavor that pairs so well with the pineapple and coconut. I use the Artisana brand as well.

Honey – This is a great refined sugar free option to use for sweetening the cheesecake bars. You can also use powdered monk fruit as well for a lower sugar option.

Pineapple – We will make a fabulous pineapple compote that is used for both the filling and topping for the cheesecake bars.

Macadamia Nuts – Adding chopped macadamia nuts on top adds a fun crunchy texture and emphasizes the flavor.

Natural Yellow Food Coloring – This is optional but adds such a beautiful color pop!

How to make the pineapple macadamia coconut cheesecake bars

First, soak the dates in hot water for at least an hour then drain well. Pat the excess water off the dates and then add them to a food processor along with the shredded coconut, melted coconut oil, and coconut flour. Process the crust ingredients until a dough like consistency. Add the crust mixture to an 8×8 dish lined with parchment paper and press down and spread out evenly.

Next, In a food processor, add the raw cashews that have been soaked in hot water and drained along with the cream cheese, coconut cream, Macadamia butter, melted coconut oil, honey or monk fruit, pineapple compote(see notes on how to make), and natural yellow food coloring. Blend until smooth and creamy and no chunks, then pour the cheesecake mixture into the 8×8 dish and spread out evenly. Place cheesecake in the freezer for at least 3 hours to set.

Then, once the cheesecake is set, carefully take cheesecake out of the dish. Top the cheesecake with a layer of pineapple compote. Add the toasted coconut and macadamia nut crumbles as well.(To make toasted coconut just add it to a pan on the stove over medium heat and stir around until it becomes browned.)

Let the cheesecake soften in the fridge for a few minutes before cutting into 9 squares. If you want these cheesecake bars to look extra cute you can add a slice of pineapple on top of each bar with some whip cream.(I used a small flower cut out which I thought was so cute!) You can store the cheesecake bars in the fridge for up to 1 week.

Notes

To make the pineapple compote, blend 2 cups of fresh pineapple into a puree. Add the pineapple puree to a small sauce pan on the stove over medium heat. bring to a boil then let simmer for 15 to 20 minutes to reduce down. Toward the end of it simmering add 2 tsp of tapioca flour mixed with 1 tbsp cold water then add to the pan to help it thicken. Set aside to cool down.

Other recipes you will enjoy

Blueberry Lavender Cheesecake

Caramel Apple Cheesecake Bars

Healthy Lemon Cheesecake Bars

Did you make this recipe?

I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!